Vegan Indian Pizza
A fusion of 2 of my favourite things, pizza & Indian spices. This is my Tandoori Style marinaded jackfruit Pizza, with fluffy turmeric base. It’s EPIC.
Ingredients
Pizza Dough
1 & 1/2 cups/375ml Luke Warm Water
2 tbs Extra Virgin Olive Oil
3 cups/360g Strong White Bread Flour or Bread Flour of your Choice
7g/ 2 tsp Dried Fast Active Yeast
2 tsp Ground Turmeric
1 tsp Ground Cumin
1 tsp Ground Coriander
1 tsp Ground Fenugreek
2 tsp Black Onion Seeds
1/2 tsp Chilli Powder
2 tsp Sea Salt
Tomato Sauce
1 tbs Olive Oil
2 cups Tomato Passata
1 clove Garlic
1 tbs Onion Granules
1 tbs Garam Masala
1/2 tsp Chilli Powder
1/2 tsp Ground Coriander
Jackfruit
2 can Jackfruit, water squeezed out, using a clean kitchen towel (video tutorial below)
1 cup/250g Plant Based Yoghurt
1 tsp Chilli Powder
1 tbs Garam Masala
2 tsp Ground Turmeric
6 Cloves Garlic, Minced
Zest 1 Lemon
Juice Half a Lemon
Toppings
Plant Based Greek Style Yoghurt Dip
Fresh Chard or Spinach Leaves
Cherry Tomatoes
Fresh Coriander
Method
Watch Tutorial VideoLine a baking tray with grease proof paper.
In a mixing bowl mix together the jackfruit, yoghurt, spices, lemon zest, lemon juice & salt.
Transfer the mixture to your baking tray & drizzle over the olive oil. Bake the jackfruit for 25-30 minutes or until golden. For a deeper richer flavour you can marinade the mixture before roasting for up to 6 hours, but it’s not essential.
Once baked set aside ready to use as the pizza topping.
To make the bread dough, mix together the flour, yeast, spices & salt in a large mixing bowl or bread mixer.
Make a well in the middle then add the Luke warm water. Stir/Mix until the mix starts combining.
Once everything has come together, turn the dough out onto a lightly floured work surface. Now it is time to knead, if using a bread mixer, use your dough hook and mix/knead for 5 minutes.
By hand you need to knead for around 8 minutes. The dough should be beautifully smooth and elastic after the 8 mins. Add a little flour whilst kneading if you feel it’s too sticky.
Once kneaded, place the dough into a lightly oiled bowl & cover over with with a damp cloth.
Leave the dough to rise somewhere warm for around 45 hour or until they have doubled in size.
Meanwhile to make the spiced tangy tomato sauce, add a little oil to a small saucepan placed over a low heat, followed by the clove of garlic. Let the garlic infuse the oil for 2-3 minutes. When the garlic is a little golden, add the passata, carefully followed by the rest of the sauce ingredients. Pop a lid on & let the sauce bubble away for 15 minutes.
When you’re ready for pizza! Pre heat your oven to 220 degrees C & line a baking tray/get you pizza oven hot.
Cut the dough into 3, for 3 medium size pizzas. Top generously with the tomato sauce, jackfruit, chard/spinach & cherry tomatoes. One final drizzle of olive oil, then bake.
In a conventional oven cook the pizza for 15-20 minutes. In a pizza oven 3-4 minutes should do it.
Garnish with plant based yoghurt & fresh coriander.
