Welcome to the mouthwatering celebration of World Pizza Day! This global ode to the universally adored pizza transcends cultural boundaries, bringing together pizza lovers worldwide in a flavorful frenzy. Observed annually, this day is a testament to the creativity and versatility that pizza embodies, evolving far beyond its humble Italian origins.
On this occasion, let’s embark on a culinary journey with unique pizza recipes that redefine the traditional notions of this beloved dish by Chef Vikram Shokeen, Chef, The Ashok, New Delhi. From the aromatic Tandoori Chicken Pizza, adorned with vibrant Indian flavors, to the innovative Cherry Tomato Margherita Pizza, featuring bursts of freshness, and the exotic Malai Soya Chap Pizza, merging creamy textures with plant-based goodness – each recipe is a testament to the diverse and dynamic nature of pizza.
Our gastronomic adventure doesn’t end there; we also explore the Cheesy Bread Pizza, a delightful fusion of textures and flavors on a jumbo bread slice, showcasing the limitless possibilities pizza can offer.
So, join the celebration, savor these unique pizza creations, and let the spirit of World Pizza Day unite us all in the joy of delectable, diverse, and downright delicious pizza.
Achari Paneer Tikka, Corn & Capsicum Conizza
Ingredients:
Pizza Base (half) – 1 (cut in half)
Tomato Concasse – 54g
Mozzarella Cheese – 10-15g
Salt – 2g
Olive Oil – 6ml
Achari Paneer Tikka – 30g (cooked and diced)
Corn – 15g
Capsicum (green) – 10g
White Pepper Powder – 1g
Method:
Preheat Oven: Preheat the oven to 450°F (230°C).
Prepare Paneer Tikka: Roast and dice the Achari paneer tikka. Let it cool.
Pizza Dough: Roll out the pizza dough into a round shape.
Assemble Conizza:
Cut the 10-inch pizza base in half and roll it into a conical shape.
Place it in a mould and bake for 2-3 minutes to retain the shape.
Spread tomato concasse inside the cone.
Sprinkle half of the mozzarella cheese at the bottom.
Add diced paneer tikka, corn, chopped capsicum, and remaining cheese.
Bake: Place the conizza in the preheated oven and bake for 5-10 minutes until the crust is golden brown, and the toppings are baked with melted cheese in the center.
Garnish and Serve:
Remove from the oven, garnish with fresh parsley.
Serve in a conical glass with salsa sauce at the bottom.
Tandoori Chicken Pizza
Ingredients:
Pizza Base (square shape) – 120g
Makhani Gravy – 54g
Mushroom – 75g
Tandoori Chicken Tikka – 175g (cooked)
Mozzarella Cheese – 10g
Olives – 6ml
White Pepper Powder – 1g
Olive Oil – 50ml
Method:
Preheat oven to 450°F (230°C).
Cook tandoori chicken tikka until fully cooked.
Roll out square pizza dough and place on a baking sheet.
Spread makhani sauce on the dough, add half of the mozzarella.
Top with chicken, mushrooms, and remaining cheese.
Bake for 12-15 min until golden brown.
Garnish with fresh cilantro after baking.
Cherry Tomato Margherita Pizza:
Ingredients:
Pizza Base (6 inch round) – 120g
Tomato Concasse – 54g
Basil – 6-7 leaves
Cherry Tomatoes – 7-8
Mozzarella and Parmesan Cheese – 10g + 5g
Olives – 6
White Pepper Powder – 1g
Salt – 2g
Olive Oil – 10ml
Method:
Preheat oven to 450°F (230°C).
Cut cherry tomatoes in half.
Roll out round pizza dough on a baking sheet.
Spread tomato concasse, add half of the mozzarella.
Top with cherry tomatoes, basil, and remaining cheese.
Bake for 10 min until crust is golden brown.
Drizzle with olive oil after baking.
Malai Soya Chap Pizza
Ingredients:
Pizza Base (large triangle) – 80g
Soya Chap – 4-5
Tomato Concasse – 54g
Basil – 6-7 leaves
Tomatoes – 1
Mozzarella Cheese – 10-15g
Olives – 6
White Pepper Powder – 1g
Salt – 2g
Olive Oil – 10ml
Method:
Preheat oven to 450°F (230°C).
Cut cherry tomatoes in half.
Roll out triangle pizza dough on a baking sheet.
Spread tomato concasse on the dough.
Roast and cut soya chap into small pieces.
Add half of the mozzarella, top with soya chap, tomatoes, and basil.
Sprinkle remaining cheese and bake for 10 min.
Drizzle with olive oil after baking.
Cheesy Bread Pizza
Ingredients:
Jumbo Bread Slice – 1
Processed Cheese – 60g
Tomato – 10g
Capsicum Green – 10g
Eggs – 1
Capsico Sauce – 2ml
White Pepper Powder – 1g
Salt – 2g
Chinese Cabbage – 20g
Capsicum Green, Yellow, Red – 5g each
Carrot – 5g
Method:
Preheat salamander to 150°C.
Toast buttered side of bread.
Mix all ingredients to form a paste.
Apply mixture evenly on the toasted side and bake for 5-7 min.
When crust is golden brown, remove, and cut into 4 squares.
Serve with nachos and ketchup.
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