Indo-style Pizza Margherita

Ingredients

In this Indo-style Pizza Margherita, we will be adding a touch of spice to the traditional Italian recipe. We will be using a homemade tomato sauce infused with Indo spices, and topping it with a blend of mozzarella and spicy paneer. The crust will also have a hint of spice, giving this pizza a unique Indo twist. We alse have the original recipe for Pizza Margherita, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon (5g) instant yeast 1 teaspoon (5g) instant yeast
• 1 teaspoon (5g) sugar 1 teaspoon (5g) sugar
• 1/2 teaspoon (2.5g) salt 1/2 teaspoon (2.5g) salt
• 1/2 teaspoon (2.5g) red chili powder 1/2 teaspoon (2.5g) red chili powder
• 1/2 teaspoon (2.5g) cumin powder 1/2 teaspoon (2.5g) cumin powder
• 1/4 teaspoon (1.25g) turmeric powder 1/4 teaspoon (1.25g) turmeric powder
• 1/4 teaspoon (1.25g) garam masala 1/4 teaspoon (1.25g) garam masala
• 1/4 cup (60ml) warm water 1/4 cup (60ml) warm water
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1/2 teaspoon (2.5g) chili flakes 1/2 teaspoon (2.5g) chili flakes
• 1/2 teaspoon (2.5g) dried oregano 1/2 teaspoon (2.5g) dried oregano
• 1 cup (120g) shredded mozzarella cheese 1 cup (120g) shredded mozzarella cheese
• 1/2 cup (75g) crumbled paneer (Indian cottage cheese) 1/2 cup (75g) crumbled paneer (Indian cottage cheese)
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, sugar, salt, red chili powder, cumin powder, turmeric powder, and garam masala.
2. 2.
   Gradually add the warm water and olive oil to the dry ingredients. Mix until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
5. 5.
   Preheat the oven to 220°C (425°F).
6. 6.
   Punch down the dough and divide it into two equal portions. Roll out each portion into a thin circle.
7. 7.
   Place the rolled dough on a baking sheet or pizza stone.
8. 8.
   In a small bowl, mix together the tomato sauce, chili flakes, and dried oregano. Spread the sauce evenly over the pizza dough.
9. 9.
   Sprinkle the shredded mozzarella cheese and crumbled paneer over the sauce.
10. 10.
    Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
11. 11.
    Remove the pizza from the oven and garnish with fresh basil leaves.
12. 12.
    Slice and serve hot.

Treat your ingredients with care...

• Paneer — Make sure to crumble the paneer into small pieces for even distribution on the pizza.

Tips & Tricks

• For a spicier kick, add sliced green chilies or sprinkle some red chili flakes on top before baking.
• Experiment with different Indo spices like coriander powder or curry powder to customize the flavor.
• If you prefer a thinner crust, roll the dough out even thinner before baking.
• Serve the pizza with a side of mint chutney or tamarind chutney for an extra burst of flavor.
• Leftover pizza can be stored in the refrigerator and reheated in a preheated oven for a few minutes.

Serving advice

Serve the Indo-style Pizza Margherita hot, straight from the oven. Garnish with fresh basil leaves for a pop of color and freshness.

Presentation advice

For an attractive presentation, cut the pizza into triangular slices and arrange them on a wooden serving board. Sprinkle some extra chili flakes and oregano on top for added visual appeal.