Tandoori Vegetarian Pizza

Bite into a tandoori veggie pizza with zippy jalapeno sauce that mashes up awesome Indian flavors and pizza goodness. The spicy jalapeno cream adds a fiery layer that totally wakes up the warm, earthy tandoori sauce, making every bite anything but boring on your next Friday night.

I whipped this up when I couldn’t decide between pizza and Indian food. Turned out my whole family went wild for it—and now it’s our go-to pick for movie night pretty much every week. The experiment paid off big time!

Loaded Ingredients

• Cilantro: These fresh greens get tossed over the top for a burst of flavor at the end
• Sour cream: Tossed into the jalapeno sauce for a cool-down from the heat
• Jalapeños: Toss in more or less depending how fiery you want it
• Corn kernels: Sweet little pops that mellow the spicy bits
• Red onions: Bring a little sharpness that softens in the oven
• Pizza dough: About 8 ounces makes an ideal single-person pie
• Green bell peppers: Add a crisp, gardeny crunch
• Cheddar and gruyere cheese blend: Melty, rich, and deeper than just plain mozzarella
• Olives: These briny guys sharpen all the bold flavors
• Marinara sauce: Mix with tandoori spice for a totally new flavor twist

Irresistible Step-by-Step

Finish & Serve:

Let it sit out of the oven for just a bit so slicing is easier. Sprinkle bunches of fresh cilantro all over the top, then zigzag that creamy jalapeno sauce or pop it on the side for dunking.

Get Ready & Preheat the Skillet:

Heat your trusty cast iron in the oven at 475°F for 10 minutes or more. This gets the crust crispy and rivals any fancy pizzeria. A hot pan means instant steam when the dough hits, so you get a crunchy, airy bottom.

Prep All Topping Stuff:

Slice olives nice and rough to amp up their briny kick. Cut onion and bell pepper small for even cooking. Run frozen corn under water to clear out the ice and keep your pizza crust from turning soggy. Slice jalapeños as thin as you want for that even spicy bite.

Build & Bake:

On a floured counter, roll dough to about 8-10” wide, quarter-inch thick but leave the edges puffy. Using giant mitts, grab the hot skillet, oil it up (so nothing sticks!), and carefully plop down the dough. Spread a thin layer of tandoori sauce but leave a border. Scatter everything on starting with onions, then peppers, corn, olives, jalapeños, and, finally, dump lots of cheese mix on top. Bake for roughly 8-12 minutes—watch for bubbling cheese and golden brown edges.

Make Jalapeno Cream Sauce:

In a mini processor, whiz jalapenos with seeds (or skip them for less heat), add cilantro, squeeze some lime juice, glug of olive oil, garlic, salt, and a little cumin. Pulse till chunky, not totally pureed—you’re going for lots of little flecks. Add in sour cream and give it a quick whiz so it stays creamy and a tad runny.

Mix Up Tandoori Sauce:

To ½ cup marinara, stir in about a teaspoon of tandoori masala, then give it a good mix so the spice goes everywhere. Let it sit for a bit, letting all the flavors blend together big time.

This pie takes me right back to wandering the streets up north in India—tandoori flavors are everywhere there. The very first time I baked this for my pal Priya, she wasn’t sure about smashing two worlds together, but she ended up loving it and asked me how I pulled it off. The tandoori mix really steals the show, giving boring pizza an awesome upgrade.

Storing & Prepping Ahead

Whip up the jalapeno cream up to three days before and chill it tight in the fridge—the flavor actually gets better as it sits. The same goes for your tandoori marinara—prep ahead, pop it in the fridge, and you’re golden for a week. Leftover slices? Keep ‘em in the fridge up to three days. Warm back up in the oven (350°F, 5-7 minutes) or in a dry pan over medium for a couple minutes to crisp that crust right back up.

Switch It Up

Toss some paneer cubes with tandoori spice for more protein—spread them on before baking. Paneer doesn’t really melt but the outsides turn crunchy while the middle stays soft. Going plant-based? Coconut yogurt instead of sour cream in your jalapeno sauce, and swap dairy for vegan cheese. For a real Indian touch, dust on a little amchur (that’s dried mango powder—super tangy) after baking for next-level flavor.

Serving Ideas

Try this pizza with a scoop of cool cucumber raita—it’ll mellow the heat and add some crunch. A quick salad with arugula, olive oil, and lemon keeps dinner light and bright. Or if you’re going fancy, cut the pie into bite-sized squares and pass them around with mango lassi shot glasses for a party surprise everyone remembers.

Buckle up, because every bite of this tandoori pizza is totally adventurous!

Foire aux questions sur la recette

→ Can I make this pizza without a cast iron skillet?

For sure! Grab a baking tray or pizza stone if you don’t have cast iron. That classic skillet crunch is nice, but any oven-safe pan will do the trick. If you're going with a sheet, warm it up in the oven for a few minutes before you put the dough on top.

→ How spicy is the jalapeño cream sauce?

It's got a nice punch since you use a whole jalapeno with all the seeds. If spice isn't your thing, just ditch the seeds first. Want it hotter? Toss in another pepper or a pinch of cayenne!

→ What can I substitute for tandoori masala?

No tandoori masala? No sweat—mix together garam masala, cumin, coriander, paprika, and a pinch of cayenne. It's not the exact same, but you'll get a cozy, flavorful kick that's pretty close.

→ Can I prepare any components ahead of time?

Yep! You can whip up the jalapeno cream sauce and tandoori marinara a couple of days early and stash 'em in the fridge. Pre-chop the veggies the night before and keep them in separate containers—they’ll be set to go.

→ What cheese alternatives work well for this pizza?

If cheddar and gruyere aren't your thing, try mozzarella, pepper jack, or any dairy-free cheese you like. For a nod to Indian flavors, paneer works too—just remember it won’t melt the same way.

→ How can I make this pizza vegan?

Swap out the sour cream in the sauce for coconut yogurt or vegan sour cream. Any plant-based cheese you enjoy will work for the topping. Everything else here is already totally plant-based, so you’re all set.