We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Easy Indian Pizza
Early Summer 2019
A bonus for butter chicken lovers—this richly flavoured sauce can sub for Italian tomato sauce on a quick-making, easy-eating pizza. Supermarkets stock several brands. You can have fun with this recipe, adding your own favourite toppings. The ones we suggest make for a gorgeous multicoloured pizza with just a little heat.
Serves 3 to 4
1 ball (650 g) store-bought pizza dough
¾ cup (175 mL) butter chicken cooking sauce
15 multicoloured cherry or grape tomatoes, halved
2 thin slices red onion, sliced in half
½ red or yellow bell pepper, sliced in strips
1 large jalapeño pepper, seeded and thinly sliced (optional)
2 cups (500 mL) shredded mozzarella cheese, 28% MF
1 cup (250 mL) coriander leaves (optional)
1 Place a rack in the bottom third of the oven and preheat to 450°F (230°C).
2 Oil or spray a 12 x 17-inch (30 x 45-cm) baking sheet (or 12-inch/30-cm pizza pan, if you have one). Place dough on a lightly floured surface or a nonstick silicone mat. Starting from the centre, roll with a lightly floured rolling pin or press into an oval that will cover most of the pan. If too elastic, cover with plastic wrap and let it sit for 5 minutes; then continue rolling out. Transfer to baking sheet. If necessary, pat out to cover most of the pan.
3 Pour butter chicken sauce over the dough and use the back of a spoon to thinly spread over top, leaving about a ½-inch (1-cm) border. Scatter with tomatoes (cut-side down), separated onion slices, bell peppers and jalapeños. Sprinkle evenly with cheese.
4 Bake until edges are browned and crisp and cheese are golden, 13 to 15 minutes. Using a metal spatula, lift a corner of the pizza to check if the bottom is nicely browned. Scatter with coriander if you like. Slice and serve.
Serves 3 to 4
