Tandoori Veggie Pizza Recipe

In a medium bowl whisk together the yogurt, tandoori masala powder, ginger-garlic paste, lemon juice, tomato paste, red chili powder, salt and vegetable oil until smooth and uniform. This is your tandoori sauce/marinade (about 3/4 cup). Taste and adjust salt or spice level.

Prepare the vegetables: thinly slice the green pepper, onion, zucchini and mushrooms (if using). Place in a mixing bowl.

Add 4 tablespoons of the prepared tandoori sauce to the vegetables (reserve the remaining sauce for the base). Sprinkle 1/4 tsp salt over the veg and toss thoroughly so each piece is lightly coated. Let marinate for 15–20 minutes at room temperature (or up to 1 hour refrigerated).

Optional quick roast: Preheat a skillet or grill pan over medium-high heat with 1 tsp oil. Sear the marinated vegetables in a single layer, 1–2 minutes per side just until they start to char lightly. This concentrates flavor and removes excess moisture. Remove and set aside. If you prefer raw-crisp topping, skip this step.

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat. If using a baking sheet, lightly oil and dust with 1–2 tbs flour.

On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round. Transfer to a piece of parchment paper or the prepared baking sheet. Brush the dough lightly with 1 tbs olive oil around the outer edge to help crisp the crust.

Spread base

Spoon the remaining tandoori sauce (about 1/2 cup) evenly over the dough, leaving a 1/2-inch border for the crust. Use the back of the spoon to spread into a thin, even layer.

Sprinkle 1 cup of the grated mozzarella evenly over the sauced dough to form a cheese layer that helps hold the vegetables.

Distribute the marinated vegetables evenly over the cheese: add the sliced green peppers, onions, zucchini and mushrooms. Scatter the sliced green onions (reserve some green parts for garnish) on top.

Finish with the remaining 1/2 cup mozzarella, distributing evenly so the veg is peeking through but cheese will melt over it.

Sprinkle a light pinch of crushed red pepper flakes and 1/4 tsp chaat masala over the top if using.

Slide the pizza (with parchment if using) onto the preheated stone or place the baking sheet in the oven. Bake for 10–14 minutes, or until the crust is golden and cheese is bubbly and slightly browned.

For extra char on the vegetables, broil on high for 1 minute at the end—watch closely to avoid burning.

Remove the pizza from the oven and let rest 2–3 minutes. Scatter the reserved chopped cilantro and remaining green onion slices over the top. Slice and serve warm.