A thin, blistered pizza with a puffy crust, topped simply with tomato, mozzarella, basil and olive oil. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 30 minutes.
Prep 20 min Cook 10 min Serves 2 Medium
Ingredients
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🍅Tomato Puree1/2 cup
🧂Salta pinch
🌾Pizza Dough2 balls (about 250 g each)
🧀Mozzarella Cheese200 g, torn
🌿Fresh Basila few leaves
🫙Olive Oil1 tbsp
Instructions
1
Bring the dough to room temperature and heat the oven (with a pizza stone or steel) as hot as it goes for 45 minutes.
2
Stretch each ball by hand into a thin round, leaving a thicker rim.
3
Spread a thin layer of salted tomato, then add mozzarella.
4
Bake 6–10 minutes until the crust is puffed and charred in spots.
5
Finish with basil and olive oil.
6
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Don't overload the toppings; a light hand keeps the centre from going soggy.
