It’s only missing the fresh chillies on top.
This may look like your bulk standard pepperoni pizza but it’s so much more. This is a pepperoni madras pizza, the first of a series of Indian inspired pizza recipes I’m going to be sending your way. If you’re a spice fan, you’re going to love this one.
In order to make this pizza, you’re going to have to make my base curry sauce. The small version here will do just fine. It doesn’t take any longer to make than a good tomato based pizza sauce. You will also want to make one of my naan recipes. For this pizza I used this one but any of my naan recipes should do the job.
I was considering using chicken for this and you could too. The thing is, I love pepperoni on pizzas so pepperoni won. I used a spicy Italian siccia sarda piccante which I sliced thinly. It is so much better than the bland sliced pepperoni you find at the supermarket.
If I had been a little bit better prepared, I would have purchased a few hot green chilli peppers, sliced them thinly and then covered the top with them. I wasn’t.
I forgot to do a shop so the three chillies I had on hand went into the sauce. Still though, I recommend doing this if you love fresh chillies as much as I do. I can assure you I’ll be making this one again soon and replacing the photo with one that has the added essential topping.
All ready. Cooked in the oven in 60 seconds!
My sous chef.
Pre-order and Reserve your copy of my Cookbook on Amazon UK!
Only £12.99
For international orders, please check out The Book Depository and choose your currency.
Pepperoni Madras Pizza
Ingredients
- 600g naan dough (This is enough for three pizzas)
- 750ml base pizza sauce (This is enough for three pizzas)
- 1 tablespoon vegetable oil
- 2 tablespoons garlic and ginger paste
- 3 green chillies - finely chopped
- 1 tablespon garam masala
- 1 tablespoon cumin
- 1 tablespoon coriander powder
- 1 teaspoon turmeric
- 1 tablespoon red chilli powder (More or less to taste)
- 1 - 2 tablespoons smooth hot mango chutney
- Salt and pepper to taste
- 450g buffalo mozzarella
- Sliced pepperoni - As much or as little as you like
Instructions
- If cooking in a home oven, pre-heat it to its highest setting. If you have a pizza stone, heat it at the same time. If you have a wood-fired pizza oven, you probably don't need me to tell you what to do.
- First make the sauce. Heat the oil in a saucepan over medium high heat.
- When hot, spoon in the garlic and ginger paste and let sizzle for about 30 seconds.
- Now add the chopped chillies, the garam masala, cumin, coriander powder and turmeric and chilli powder and stir to combine.
- Pour in the base curry sauce. For best results, always heat the base sauce before adding it to a recipe.
- Season the sauce with salt and pepper to taste and then stir in the spicy mango chutney. Set aside to cool slightly.
- Now divide your dough into three equal sized dough balls and press with your hands into round discs.
- You can either roll out the dough with a rolling pin or stretch it out with your fingers. Be sure to from a thicker ledge around the circle so that it forms a nice crust when cooked.
- Spread the sauce equally over the three madras pizzas.
- Top with the buffalo mozzarella and pepperoni. Be sure to add fresh chillies on the top if you want to make this zing of a pizza into a zap.
- Place in the oven on a pizza stone and cook until ready. My wood burning oven cooks a pizza in 60 seconds. My oven takes a little longer.
The pizza peel and wooden presentation base used in the photos above were supplied by Nisbets. The pizza peel also works very well with pizzas cooked on a standard BBQ. You can get more information here.
Nicole Hansen
Sunday 11th of July 2021
Could I just use some of your low-fat curry base in place of the pizza sauce and spices?
Dan Toombs
Tuesday 13th of July 2021
I don't think that would taste very nice as the base sauce on its own is very bland. You would be better just using passata with garlic and adding what spices you want to add taste. Thanks Dan
Vivek
Sunday 5th of August 2018
It looks like very tasty, I'm getting carving about it and Thanks for the recipe.
Dan Toombs
Monday 27th of August 2018
Hi Vivek
Thank you very much. Hope you get a chance to try the recipe soon.
Dan