Aloo, a South Asian term for potatoes, is found in the names of many dishes. The Aloo Pizza is about bringing the flavours used in classic Indian cuisine to life on a vegetarian pizza to be enjoyed in an easy and authentic way and challenge your expectations away from the standard butter chicken. The flavours of tandoori, cumin and turmeric, plus chick peas and baby green peas, then topped with garnishes like a mango chutney, refreshing yoghurt dressing and crispy poppadoms for a delightful crunch.
The Aloo Pizza is about bringing the flavours used in classic Indian cuisine to life on a vegetarian pizza.
- 1 large pizza dough
- 1 ladle pizza sauce
- 138g Anchor Extra Stretch mozzarella
- 100g agria potatoes, diced 3cm thick, precooked 1 tbsp tikka masala paste
- 1 tsp ea. cumin and turmeric powder
- 1 tsp fenugreek seeds, toasted
- Handful canned chickpeas
- Handful green baby peas
- Handful coriander, chopped
- 3 tbsp yoghurt and mint dressing
- 5 tsp mango chutney
- 1 poppadum, crushed roughly
- 3 orange segments
Make your margarita base.
Toss the potatoes in a bowl with the spices, tikka paste and half the coriander. Season.
Sprinkle evenly on pizza, sprinkle peas and chickpeas evenly also. Add to oven.
Once cooked garnish with the mango chutney, crushed poppadum’s, yoghurt dressing and the rest of the coriander. Garnish with the orange segments at the corner of the pizza.
Anchor Extra Stretch Mozzarella
Mainland Mozzarella or Pizza Blend
*Estimated Average Volume
You can replace the potatoes with cooked chicken for a non-vegetarian option, as well as change chutney to a favoured pickle. Kumara or sweet potato would be a great alternative to potatoes for this pizza.