Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat. Lightly flour a work surface with 2 tbs all-purpose flour. Stretch or roll the pizza dough into a 10–12 inch round (about 0.25 inch thick). Transfer the shaped dough to a parchment-lined baking sheet or a pizza peel dusted with flour/cornmeal. Brush the outer edge lightly with 1 tbs olive oil to help browning.

Pesto Sauce (Desi-Style)

make cilantro-basil pesto

In a food processor or blender, combine 1 cup packed cilantro, 1/2 cup packed basil, 1/4 cup roasted peanuts (or cashews), 1 tsp finely chopped green chili (adjust to heat preference), 1 garlic clove, 1 tbs lemon juice, 3 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Pulse until smooth, scraping down sides as needed. Add up to 2 tbs water to reach a spreadable consistency. Taste and adjust salt, lemon or chili. The result should be a vibrant, slightly spicy Desi-style pesto.

Spread 3–4 tbs of the pesto evenly over the stretched dough leaving a 1/2 inch border for the crust. Reserve any extra pesto for serving or another pizza.

Toppings

prepare and layer toppings

Arrange toppings in an even layer over the pesto: sprinkle 1.5 cups shredded mozzarella across the surface, then distribute 1/2 cup thinly sliced zucchini, 1/2 cup sliced green bell pepper, 1/4 cup thinly sliced red onion, 1/4 cup sliced green olives, and the thin tomato slices from 1 tomato. Scatter 1/2 cup grated paneer if using (for a Desi touch). Sprinkle 1 tsp sliced light jalapeños (fresh or pickled) in spots for a gentle heat. Finish with 1/2 tsp red chili flakes and a light 1/4 tsp garam masala for warm aroma.

Season the top lightly with sea salt to taste and drizzle 1 tsp olive oil over the assembled pizza to help vegetables roast.

Baking & Finishing

bake

Slide the pizza (on parchment) onto the preheated stone or place the baking sheet in the oven. Bake at 475°F (245°C) for 10–14 minutes or until the crust is golden and cheese is bubbling and slightly browned at edges. Rotate halfway through baking for even color.

finish

Remove pizza from oven and let rest 2 minutes. Sprinkle 2 tbs chopped fresh coriander over the top. Optionally drizzle a little extra olive oil or dot with reserved pesto. Slice and serve hot.