Indian-Spiced Pizza
Indian-Spiced Pizza
Enjoy this quick and easy Indian vegetarian pizza recipe by Reza Mahammad from Reza's African Kitchen.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 15 minutes
  • Cooking Time 25 minutes
  • Yield 4 servings
  • Dough
  • 10 grams Yeast
  • 1 tablespoon Honey
  • 300 millilitres Luke Warm Water
  • 30 millilitres Oil
  • 500 grams Flour
  • 1 teaspoon Salt
  • Spicy Tamato
  • 400 millilitres Tomato Passata, bottle
  • 3 tablespoons Oil
  • 1 teaspoon Mustard Seeds
  • 1 sprig Curry Leaves
  • 1 teaspoon Fennel Seeds
  • 1 teaspoon Cumin
  • 1 teaspoon Chilli Flakes
  • Sugar
  • Topping
  • 240 grams Mozzarella, Shredded
  • 180 grams Fresh Paneer, crumbed
  • ½ Red Onion, Sliced and Soused with Lemon Juice
  • To Finish
  • 1 tablespoon Chopped Coriander
  • 1 teaspoon Toasted Cumin
  1. Add flour to a bowl with the yeast, honey, salt and Olive oil. Add the most of the water and allow all the flour to be incorporated. You may need to add all the water. Knead the dough and allow to rest to double in size
  2. Knock back, divide into 4 balls and then roll out into 25cm rounds
  3. For the Tomato Base, heat the oil and the spices and allow to crackle. Add the tomato, sugar and salt and simmer on low heat until reduced by 1/3
  4. Roll out the dough, and place onto pizza stone
  5. Scatter with semolina flour and then spread some tomato Passata over the dough
  6. Top with Mozzarella, crumbed Paneer and then the Sliced Onion. Bake in a hot oven 250°C until dough is cooked and cheese is bubbly Sprinkle with Sea Salt, Cumin and Chopped Coriander

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