Pin it
This tandoori vegetarian pizza with jalapeno sauce combines traditional Indian flavors with classic pizza elements to create a fusion dish that will tantalize your taste buds. The spicy kick from the jalapeno cream sauce perfectly complements the aromatic tandoori sauce, making this pizza a unique twist on your regular Friday night dinner.
I first made this pizza when I was craving both Indian food and pizza one weekend. What started as an experiment quickly became our family's favorite fusion dish, and now my kids request it almost every Friday for our movie nights.
Ingredients
- Pizza dough: 8 ounces for a perfect individual size pie that cooks evenly
- Marinara sauce: Mixed with tandoori masala for that authentic Indian flavor profile
- Red onions: Add a sharp bite that mellows when cooked
- Green bell peppers: Provide freshness and slight crunch
- Corn kernels: Add unexpected sweetness that balances the spice
- Jalapeños: Control the heat level, use more or less based on your preference
- Olives: Contribute a briny flavor that cuts through the richness
- Cheddar and gruyere cheese blend: Creates the perfect melty topping with more complexity than mozzarella alone
- Cilantro: Fresh herbs brighten the finished pizza and complement the Indian flavors
- Sour cream: In the jalapeno sauce provides a cooling effect against the spices
Step-by-Step Instructions
- Prepare the Jalapeno Cream Sauce:
- Combine jalapeno with seeds for heat, fresh cilantro for brightness, lime juice for acidity, olive oil for richness, garlic for depth, salt, and cumin in a mini food processor. Process until finely chopped but not completely smooth. The texture adds interest to the final dish. Add sour cream and pulse just until incorporated. The sauce should be slightly runny but still have visible flecks of herbs and jalapeno.
- Make the Tandoori Sauce:
- Combine high quality marinara sauce with tandoori masala powder in a small bowl. The ratio should be about 1 teaspoon of tandoori masala to 1/2 cup of marinara. Stir well to distribute the spices evenly throughout the sauce. Let it sit for a few minutes to allow the flavors to meld together.
- Prepare the Toppings:
- Chop red onions into small pieces for even distribution across the pizza. Dice green bell peppers into similar sized pieces as the onions for consistent cooking. Rinse and drain frozen corn thoroughly to remove excess moisture that could make your pizza soggy. Slice jalapenos thinly to spread the heat evenly. Roughly chop olives to release their flavor.
- Preheat the Skillet:
- Place a cast iron skillet in the oven and preheat to 475 degrees Fahrenheit for at least 10 minutes. This critical step creates the perfect crispy crust that rivals brick oven pizzas. The intense heat of the preheated skillet creates immediate steam when the dough touches it, resulting in a light, airy crust with a crispy exterior.
- Assemble and Bake the Pizza:
- Roll the pizza dough into an 8-10 inch circle on a floured surface. The dough should be about 1/4 inch thick with slightly thicker edges. Carefully remove the hot skillet from the oven using thick oven mitts and brush it with olive oil to prevent sticking. Gently transfer the rolled dough onto the hot skillet. Spread about 1/4 cup of the tandoori sauce in a thin layer leaving a 1/2 inch border. Distribute the toppings evenly starting with onions, then bell peppers, corn, olives, and jalapenos. Cover generously with the cheese blend. Bake in the preheated oven for 8-12 minutes until the cheese is bubbly and the crust is golden brown.
- Finish and Serve:
- Remove the pizza from the oven and let it rest for 1-2 minutes. This allows the cheese to set slightly and makes it easier to slice. Sprinkle fresh cilantro liberally over the top. Drizzle with the jalapeno cream sauce in a zigzag pattern or serve it on the side for dipping.
Pin it
This pizza reminds me of my travels through northern India where tandoori flavors are prominent in many dishes. The first time I made it for my Indian friend Priya, she was skeptical about the fusion concept but ended up asking for the recipe before she left. The tandoori masala is really the star here, with its complex blend of spices that transform an ordinary pizza into something extraordinary.
Making Ahead and Storage
The jalapeno cream sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. This actually allows the flavors to develop more deeply. The tandoori marinara sauce can also be made ahead and refrigerated for up to a week. For leftover pizza, store in the refrigerator for up to 3 days. Reheat in a preheated 350°F oven for 5-7 minutes or in a dry skillet over medium heat for 2-3 minutes to restore the crispy crust.
Variations to Try
For a protein boost, add paneer cheese cubes tossed in a little tandoori masala before baking. The cheese won't melt completely but will get slightly crispy on the outside while remaining soft inside. For a vegan version, substitute the sour cream with coconut yogurt in the jalapeno sauce and use your favorite plant-based cheese alternative. For extra authenticity, add a sprinkle of amchur (dried mango powder) over the finished pizza to provide a tangy note that's common in Indian cuisine.
Serving Suggestions
This pizza pairs wonderfully with a simple cucumber raita on the side, which helps cool the palate between bites. A light arugula salad dressed with lemon juice and olive oil makes a perfect accompaniment, adding freshness to balance the rich flavors. For an elegant dinner party, cut the pizza into small squares and serve as an appetizer alongside mango lassi shooters for an unexpected but delightful combination.
Pin it
This tandoori pizza is a culinary adventure in every bite!
Frequently Asked Questions
- → Can I make this pizza without a cast iron skillet?
Yes, you can use a regular pizza stone or baking sheet. The cast iron skillet helps create an extra crispy crust, but any oven-safe pizza surface will work. If using a baking sheet, preheat it for about 5 minutes before adding the dough.
- → How spicy is the jalapeño cream sauce?
The sauce has a moderate heat level since it uses a whole jalapeño with seeds. For a milder version, remove the seeds and membrane before blending. For extra spice, add a second jalapeño or a small amount of cayenne pepper.
- → What can I substitute for tandoori masala?
If you don't have tandoori masala, you can substitute with a blend of garam masala, paprika, cumin, coriander, and a touch of cayenne pepper. While not identical, this combination will provide similar warm, aromatic flavors.
- → Can I prepare any components ahead of time?
The jalapeño cream sauce can be made up to 3 days ahead and stored in the refrigerator. The tandoori marinara sauce can also be prepared in advance. Vegetables can be chopped the day before and stored in separate containers.
- → What cheese alternatives work well for this pizza?
While the recipe calls for cheddar and gruyere, mozzarella, pepper jack, or a dairy-free alternative would also complement the flavors. For an authentic Indian twist, you could even try using paneer cheese, though it won't melt as thoroughly.
- → How can I make this pizza vegan?
Replace the sour cream in the jalapeño sauce with a dairy-free alternative like coconut yogurt or vegan sour cream. Use your favorite vegan cheese blend instead of cheddar and gruyere. The rest of the ingredients are already plant-based.