Nothing whispers healthy and delicious like a mouthful of butter paneer on a thin crust

Nothing has ever enchanted our taste buds quite like the ravishing slices of pizza; one of our beloved fast-foods introduced to us by Europe.

Desi pizzas have become extremely popular offering the combination of Desi flavours added to the delightful and humble pizza.

Over the years food enthusiasts have created many Desi pizza recipes, enhanced with motherly dishes such as tandoori chicken and buttered paneer.

Not to mention, there also exists some interesting but delicious specialities.

DESIblitz presents 10 delightful Desi pizza recipes which you can enjoy making at home with a sprinkling of Desi flavours for that added kick and difference.

Paani Puri Pizza

Gol gappe or paani puri has long been prized as one of the best Indian street foods. Tangy and spicy and utterly moreish. Who’s up for some Paani puri pizza shots?

DESIblitz presents to you a new way to enjoy this cunning dish, a combination of paani puri and pizza in one. A recipe we guarantee you will not be able to refuse.

Ingredients:

Prepacked gol gappe

32 g Sweetcorn

1 Red pepper, chopped

1 medium potato, boiled and mashed

64 g Cheddar cheese, grated

59 ml Tomato ketchup

28 g Italian seasoning

3 tsp. Garlic paste

21 g Chilli flakes

36 ml Butter

Salt and pepper to taste

Method:

Take a small pan, add ketchup and Italian seasoning with 36 ml water and stir over low heat. Wait for the mixture to come to a boil and let it simmer. In a second pan, melt butter and add the garlic paste over medium heat until cooked. The add the mashed potato, pepper and sweetcorn and cook until fried. Add some Italian seasoning with the chilli flakes, stir with the potato mixture and remove from heat. Take an oven tray, lay out all the ready-made gol gappe and begin to add the toppings. Begin with the potato mixture, then pour over the sauce and top with cheese. Place in oven and remove when the cheese has melted.

This recipe was adapted from Vidyas Cooking.

Butter Paneer Pizza

Nothing whispers healthy and delicious like a mouthful of butter paneer on a thin crust pizza. A fantastic dish for our vegetarian Desis, a recipe worlds apart from the ordinary vegetarian pizzas.

Try this sensational and tasteful dish. A true flavour haven with a subtle yet smooth taste. Indulge in the favours of salted butter and heavy cream, sweetened with a dash of honey.

Ingredients:

1 Pizza base

85 g Paneer, cubed

4 Large tomatoes, quartered

532 ml Water

4 Green cardamom

3 Black peppercorns

3 Cloves

2 Green chillies

12 g Ginger

12 g Garlic

1 tsp Chilli powder

1 tsp Methi

1 tsp Honey

30 ml Milk

59 ml Heavy cream

42 g Salted butter

¼ tsp Garam masala

42 g Coriander

96 g Mozzarella cheese

Salt, to taste

Method:

Add the chopped tomatoes, chillies, garlic and cloves to a pan. Leave over medium heat and stir. Add the peppercorns, cardamom, and water. Continue to stir. Cook for 20 minutes until the contents are crushed. Remove from the heat, discard peppercorn, cloves, and cardamom. Use a hand blender to puree the mixture. Reheat the puree, mix in butter, salt, and chilli powder. Let the puree simmer for 10 minutes. Now, add the cream, milk, and methi. After stirring, taste for salt and chilli. Once adjusted, add coriander and mix the puree. Add paneer, garam masala, and stir. Allow the mixture to cook for 2 minutes and place pan aside. Spread the paneer like pizza sauce using a butter knife with the paneer on top. Cover the paneer mixture with cheese.

Serve with a crispy iceberg lettuce salad and a cold glass of lemon mojito.

This recipe was adapted from Manali.

Mango Chaat Pizza

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Mango on pizza? Now we know what you’re thinking, a Hawaiian style mishap waiting to happen but that is not the case. Green mangos have always complimented Desi recipes well and this particular Desi style pizza recipe would not be complete without fresh sour mangos.

A fragrant two-part dish, seasoned with traditional spices, mixed in with lemon juice and fresh mint leaves. To top it off, this recipe uses not one but three types of cheese to provide that added creamy bite.

Mango Chaat Ingredients:

200 g Mangos, cubed

60 g Chopped green peppers

60 g Chopped red peppers

28 g Red onion, diced

15 g Jalapeno, finely chopped

1 tsp. crushed red peppers

28 g Fresh mint leaves, chopped

6 ml Lemon juice

14 g Chaat masala

½ tbsp. Cumin powder

Salt to taste

Pizza Ingredients:

192 g Pizza sauce

4 g Cumin powder

4 g Garam masala

64 g Mature cheddar cheese, grated

64 g Monterey Jack cheese, grated

64 g Gruyère cheese, grated

Naan bread

Method:

Before preparing the pizza, preheat the oven to 176 degrees Celsius. Take a small bowl, add all the mango chaat ingredients and mix together. Place a small saucepan on the hob and add pizza sauce, cumin, and garam masala. Let the ingredients combine and simmer over a low heat. Take a round pizza tray, cover with a touch of flour and place naan bread on top. Spread the freshly prepared pizza sauce over the naan bread, using the back of a spoon to ensure a nice even spread. Now, top each naan with the cheese and then add the mango chaat. This delicate mango chaat pizza will take 15 – 20 minutes to bake.

This recipe is ready to serve. Try it with a sweet lassi or a refreshing mocktail. The recipe was adapted from Food 52 and Crazy 4 Veggie.

Tandoori Chicken Pizza

Tandoor chicken has been a popular pizza topping across the United Kingdom for decades.

Grilled pieces of tangy but spicy chicken cooked in the precious desi tandoori grill. This tastes perfect with the tomato puree base and an added thin coating of cheese.

This particular recipe uses simple ingredients which, when combined, will be bursting with many flavours that will leave you craving for cheesy chicken pizza all year long.

Ingredients:

57 g yoghurt

1 tbsp chilli powder

1 tsp coriander powder

1 tsp pepper

¼ tsp garam masala

35 ml lemon juice

14 g ginger garlic paste

A boneless piece of chicken, large

½ Red bell pepper

Tomato

Pickled jalapenos

Onion

Coriander leaves

Mozzarella cheese

42 g Tomato paste

Pizza base

Salt to taste

Method:

For chicken:

In a medium bowl, mix together the yoghurt, chilli powder, pepper, coriander powder, ginger garlic paste, garam masala and lemon juice. Stir with a fork until the mixture is fully combined. Cut the chicken into halves and place in the marinade for 6 hours. Preheat oven to 232 degrees Celsius and cover a baking tray with foil. Grease the foil with oil and add the chicken. Grill in the oven for 25 minutes and turn after 12 minutes. Once cooked through, leave aside to cool and then slice the chicken into small bite-size pieces.

For pizza:

Preheat oven to 232 degrees Celsius. Spread tomato paste lightly on the base, add the cheese and then top with chicken pieces. Then add the slices of pepper, onion, tomato and pickled jalapeno. Bake in the oven for 15 minutes and then garnish with coriander leaves.

You can serve this with a side of cool mint yoghurt sauce and spiced potato wedges.

This recipe was adapted from Akhila.

Lamb Keema Pizza

This recipe is the perfect blend of fusion food. On one side there is an Italian thin crust base and on the other, we have a traditional mattar lamb keema dish.

This dish perfectly combines the food of two cultures, the spicy keema is dolloped with rich yoghurt to cool down your palette.

Ingredients:

For the lamb keema:

350g of lamb keema

Sunflower oil

1 diced white onion

2 cloves of garlic-minced

2cm piece of ginger-minced

50g of frozen peas

Salt to taste

2 finely chopped green chillies

A handful of coriander to garnish

Passata

2 tsp of sugar

Natural yoghurt

For the whole spice:

1 bark of cinnamon stick

3 cardamoms

2 bay leaves

For the ground spice:

1 tbsp of curry powder

1/2 tbsp of chilli powder

1/2 tbsp of cumin powder

1 tsp of coriander powder

For the pizza base:

600g bread flour

1/2 tbsp dried yeast

2 tbsp olive oil

semolina for dusting

Method:

Add all of your pizza base ingredients into a mixing bowl, mix, and then leave to rise in a warm space for an hour. Once the dough has doubled in size, knead the dough, lightly just your pan with semolina and then spread your dough onto an ovenproof dish and allow to cook on a high temperature until the dough becomes golden (about 8-10 minutes). Allow it to cool before adding the topping. For the keema, add 3 tbsp of oil into a pan along with your whole pieces (1 cinnamon stick, 3 cardamoms and 2 bay leaves) and minced garlic and ginger. Once browned, add your diced onion, salt to taste and wait until the onions are translucent and soft. Add your washed lamb keema. Stir and break continuously to stop the keema from forming into big chunks. Once the mince has browned and all of its natural water has gone, add your ground spices and cook off for 10 minutes. Add your frozen peas and cook through for a further 10 minutes. Finally, add your handful of chopped coriander and green chillies and allow the filling to cool down. In a small bowl, add 4 large tbsp of passata with 2 tsp of sugar and mix thoroughly. Spread this mixture onto the pizza base leaving a 1cm gap for the crust. Add the keema filling onto the base and place into the oven till the sides have slightly browned. Take the pizza out the oven and dollop 3 tbsp of natural yoghurt in the centre of the pizza and enjoy!

Recipe adapted from Super Golden Bakes and Spicy Tamarind.

Donor Kebab Pizza

This is a perfect recipe for our doner meat junkies who can’t seem to stay away from the good stuff.

Thinly sliced doner meat on a bed of sweet Margherita sauce topped with garlic mayo is the perfect lip-smacking combination.

Ingredients:

For the pizza base:

600g bread flour

1/2 tbsp of dried yeast

2 tbsp olive oil

Semolina for dusting

For the topping:

150g Frozen or fresh donor meat strips

2 tbsp Margherita sauce

50g grated Italian mozzarella

100g grated cheddar cheese

1/2 thinly sliced onion

2 tsp of vegetable oil

2 tsp of mild curry powder

1 tsp of cumin powder

Salt to taste

Method:

Add all of your pizza base ingredients into a mixing bowl, mix, and then leave to rise in a warm space for an hour. Once the dough has doubled in size, knead the dough, lightly just your pan with semolina and then spread your dough onto an ovenproof dish and allow to cook on a high temperature until the dough becomes golden (about 8-10 minutes). Allow it to cool before adding the topping. Cut your doner meat into smaller bitesize strips and place aside on a plate. In a hot pan add 2 tbsp of oil and the thinly sliced onion. Once the onions have caramelised add salt, according to your taste. Add the ground spices and mix for a further 2-4 minutes. Add in all the doner meat in and leave the pan covered, stirring occasionally.

Take the pan off after 10 minutes and leave your topping to cool down. Dust a sprinkling of semolina onto your dish and spread your pizza base onto it. Add the Margherita sauce on top of your base, keeping a 1cm gap away from the crust. Evenly place your onion and donner meat onto the pizza base. Finally, lightly sprinkle the grated cheddar and mozzarella cheese on top and place into the oven to melt. For garnishing drizzle the top with garlic mayo and dive in!

Saag Paneer Pizza

Traditionally eaten with naan, saag paneer makes the best pizza topping!

This well-loved vegetarian side is simply packed with flavour from the sweet and spicy green chillies, don’t forget them!

Ingredients:

For the pizza base:

600g bread flour

1/2 tbsp of dried yeast

2 tbsp olive oil

Semolina for dusting

For the saag paneer sauce:

100g of spinach leaves 100 gms

2 green chillies (or as per your taste)

2 garlic cloves

1tsp lemon juice

Salt – to taste

1/2 cup of grated mozzarella cheese

Paneer (cottage cheese) – few pieces cubed

Olive oil – for blending

Method

Add all of your pizza base ingredients into a mixing bowl, mix, and then leave to rise in a warm space for an hour. Once the dough has doubled in size, knead the dough, lightly just your pan with semolina and then spread your dough onto an ovenproof dish and allow to cook on a high temperature until the dough becomes golden (about 8-10 minutes). Allow it to cool before adding the topping. Blend together the spinach leaves, garlic and the green chillies. Add the lemon juice, salt and the cheese. As you blend, add the olive oil. This should help you to achieve a smooth paste. Do not add any water for blending. Put the mix into a bowl and add the cubed paneer pieces. Spread the mixture on top of the pizza base and cook until the mixture has melted.

This recipe was adapted from Everyday Indian.

Indian Spiced Pizza

Another offering for the vegetarians, this spicy pizza will hit the spot. All the spice is packed into the tomato base so make sure you get the sauce just right!

Topped with two different kinds of cheese, this recipe is wonderfully indulgent, adding a Desi-style spin on a tomato and cheese pizza!

Ingredients:

For the pizza base:

600g bread flour

1/2 tbsp of dried yeast

2 tbsp olive oil

Semolina for dusting

For the spicy tomato base:

400 ml tomato passata, bottle

3 tbsp oil

1 tsp mustard seeds

1 sprig curry leaves

1 tsp fennel seeds

1 tsp cumin

1tsp chilli flakes

Sugar

For the topping:

240g mozzarella, shredded

180g fresh paneer, crumbled

½ red onion, sliced & soused with lemon juice

1 tbsp chopped coriander

1 tsp toasted cumin

Method:

Add all of your pizza base ingredients into a mixing bowl, mix, and then leave to rise in a warm space for an hour. Once the dough has doubled in size, knead the dough, lightly just your pan with semolina and then spread your dough onto an ovenproof dish and allow to cook on a high temperature until the dough becomes golden (about 8-10 minutes). Allow it to cool before adding the topping. For the tomato base, heat the oil and the spices and allow the spices to open up. Add the tomato, sugar and salt and simmer on low heat. One the mixture has reduced, top with mozzarella, cubed paneer and sliced onion. Bake in a hot oven until the cheese melts. To finish, sprinkle with sea salt and chopped coriander.

This recipe was adapted from Reza Mahammad in Food Network.

Paneer and Pepper Naanza

Common in South Asia, and especially India, paneer is a beautifully milky cheese that complements strong and spicy flavours perfectly.

The combination of peppers and chillies alongside the paneer all on top of a crispy pizza base makes for a Desi delight!

Ingredients:

4 naan bread, large

1/2 tsp cumin seeds

1/2 tsp garlic, chopped

1 onion, finely chopped

1/2 tsp ground turmeric

1/2 red pepper, finely diced

1/2 yellow pepper, finely diced

1/2 green pepper, finely diced

2 green chillies, finely chopped

125g of paneer, grated

2 tbsp of single cream

1/4 coriander, bunch, chopped

1 lemon for juice

15g of cheddar, grated

1 1/2 tsp salt

2 tbsp of sunflower oil

Method:

Place a pan over a medium heat and add oil. Once the oil is hot, add the cumin seeds and garlic. Cook until golden. Add the onion, turmeric, salt and peppers. Sweat together for 5 minutes. Then, add the green chillies and cook for 2 minutes longer. Add the grated paneer cheese and cream and mix well. Once the mix is ready, allow to cool and then add the cheddar cheese. Spread the mix on each naan bread and place under a hot grill for approximately 10 minutes. Once cooked, finish with a sprinkling of coriander and lemon juice. Slice up the naan bread into shareable slices and enjoy!

Recipe adapted from Vivek Singh in Great British Chefs.

Veggie Pizza Omelette

Now we know you shouldn’t be eating pizza for breakfast but a veggie pizza omelette is a total game changer.

This combination is not only impeccable but also full of nutritious properties jumbled up into one dreamy slice. It is a very light dish so you can substitute it for a late snack or light bite before breakfast.

You can follow the recipe below or go grab your favourite pizza veggies, now who’s ready for a 15-minute recipe that will satisfy a crazy pizza craving any day?

Ingredients:

4 g Italian seasoning

Eggs (8)

18 ml Vegetable oil

32 g Tomato puree

255 g Mozzarella cheese

1/4 Capsicum, chopped

1/4 Tomato, chopped

1 Green chilli, deseeded and chopped

Salt and pepper

Method:

Take a bowl and gently whisk eggs using a fork. Add the salt and pepper and slowly mix it in. Place a none stick pan over medium heat, drizzle with oil and pour in 1/2 of the egg mixture. Once the mixture forms into an omelette, cover the base with tomato puree and top with half of the veggies. Then add half the cheese, making sure you cover the topping and wait for the cheese to melt. With the remaining ingredients, make your second pizza omelette. You can fold the omelette after adding the cheese to create a calzone.

This recipe was adapted from Nish Kitchen.

We hope you find these recipes amazing and scrumptious; these pizzas will do you justice and surprise all your friends. You can cook all 5 recipes quickly and easily; all the more reason to throw a party and try these out.

Ready to cook these Desi pizza recipes? We wonder which one you will make first!