Indian Spiced Tomato Margherita Pizza

Total Time:
1 hr
Prep:
40 min
Cook:
20 min

Yield:
2 pizzas
Level:
Intermediate

Ingredients
  • Tomato Topping:
  • 1 to 2 tablespoons canola oil
  • 1 cup finely chopped white onion
  • 2 to 3 serrano chiles with seeds, sliced (can use more depends on how spicy you want it)
  • 2 cloves finely chopped garlic (about 2 teaspoons)
  • 1 teaspoon garam masala
  • 2 cups grape tomatoes or other, coarsely chopped and seeded
  • 1 to 2 tablespoons fresh lime juice
  • 1/2 cup coarsely chopped cilantro leaves
  • Salt and freshly ground black pepper
  • Homemade pizza dough or 1 (16-ounce) store-bought dough
  • Olive oil, for grill
  • 8 ounces fresh mozzarella cheese, shredded
Directions
  • Preheat the grill to 400 degrees F.

  • Heat the oil in a large saucepan over medium-high heat. Add the onions and cook until just translucent, about 2 minutes, Add in the chile, garlic and the garam masala, stirring constantly for a minute or so until the mixture becomes fragrant. Add the tomatoes and cook until the tomatoes have softened slightly, about 2 minutes. Remove from the heat and transfer to a bowl. Stir in the lime juice and cilantro. Season with salt and pepper, to taste, and mix until well combined. Reserve.

  • Cut the dough into 2 (8-ounce) pieces. Stretch the dough out on a lightly floured surface with your hands. When topping is ready and grill is at a consistent 400 to 450 degrees F (no hotter than 450), lightly brush the grill with olive oil. Place dough directly onto the grill surface. Close the grill cover and cook for 4 to 5 minutes. About 2 minutes in, open the grill and pop the air bubbles with a fork. The bottom should be brown with some charred spots but not burned or underdone. Close lid and continue cooking. Remove from grill and place on a work surface with the cooked/grilled side up.

  • Lower the heat on the grill to medium-low so that the cheese has time to melt and the bottom does not burn.

  • Spread half of the tomato mixture on each pizza, then evenly divide the cheese over the tomato mixture.

  • Lightly oil the grill once more and carefully place the pizzas, tomato/cheese side up, onto the grill.

  • Close the lid and let it cook slowly for another 5 to 10 minutes to allow the cheese to melt and so that the bottom does not burn. When the cheese is completely melted and the bottom is a nice even brown with some charred spots, remove from the grill to a cutting board, slice and serve.

  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


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