Recipe courtesy of Sharon Sperber

Indian Spiced Tomato Margherita Pizza

  • Level: Intermediate
  • Total: 1 hr
  • Prep: 40 min
  • Cook: 20 min
  • Yield: 2 pizzas
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Ingredients

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

  1. Preheat the grill to 400 degrees F.
  2. 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.
  3. 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.
  4. Lower the heat on the grill to medium-low so that the cheese has time to melt and the bottom does not burn.
  5. Spread half of the tomato mixture on each pizza, then evenly divide the cheese over the tomato mixture.
  6. Lightly oil the grill once more and carefully place the pizzas, tomato/cheese side up, onto the grill.
  7. 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.
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