Pav Bhaji Pizza Recipe

Cook vegetables

In a medium pot, add diced potatoes, cauliflower florets, chopped carrot, and frozen peas. Cover with water and simmer until all vegetables are very tender, about 12–15 minutes. Drain and reserve 1/4 cup of cooking water. Mash the cooked vegetables coarsely with a potato masher or fork; set aside.

Prepare tomato-onion masala

Heat 2 tbs vegetable oil + 2 tbs butter in a wide skillet over medium heat. Add finely chopped onion and sauté until soft and translucent, 5–6 minutes. Add ginger-garlic paste and cook 1 minute until fragrant. Add chopped tomatoes and cook until they break down and oil separates slightly, about 6–8 minutes.

Add spices and bell pepper

Stir in pav bhaji masala, red chili powder, turmeric and salt. Add the chopped bell peppers and cook 4–5 minutes until softened but still slightly crisp.

Combine mashed veg with masala

Add the mashed vegetable mixture to the tomato-onion masala. Mix thoroughly. Pour up to 1 cup water in increments to reach a thick, spreadable bhaji consistency (use reserved cooking water if needed). Simmer for 6–8 minutes, mashing further with a masher or back of a spoon to achieve a coarse-smooth texture. Taste and adjust salt or pav bhaji masala as desired.

Finish bhaji

Stir in 1 tbs butter and chopped cilantro (reserve some cilantro for garnish). Remove from heat and let the bhaji cool slightly — should be spreadable and not too watery for pizza use.

Prepare dough

Preheat oven to 475°F / 245°C (or highest safe temperature for your oven) and place a pizza stone or inverted baking sheet inside to heat. On a lightly floured surface, stretch or roll the pizza dough to a 10–12 inch round (roughly 1/4 inch thick). Transfer dough to a parchment paper–lined peel or baking sheet for easy transfer.

Par-bake crust (optional but recommended)

Brush the surface of the dough lightly with 1 tbs olive oil. Slide the dough (on parchment) onto the preheated stone or baking sheet and par-bake 4–6 minutes until it just begins to set and puff slightly but is not browned. Remove from oven.

Assemble pizza

Evenly spread a generous layer (about 3/4–1 cup) of the cooled pav bhaji base over the par-baked crust, leaving a 1/2-inch rim. Distribute thinly sliced bell pepper and onion over the bhaji. Sprinkle grated mozzarella and optional cheddar evenly over the top.

Bake until cheese melts

Return the pizza to the oven on the hot stone or baking sheet and bake 6–9 minutes until the cheese is bubbly and edges are golden. If you prefer charred edges, broil for 30–60 seconds at the end, watching closely.

Finish and garnish

Brush the crust edges with melted butter immediately after removing from oven. Sprinkle chopped cilantro over the pizza and serve with lemon wedges and thinly sliced raw onions on the side.