Ultimate Indian-Style Pizza Recipe – Jalapeno & Olive Twist

Last Updated on 5 months ago by Neha Deshmukh

Ultimate Indian-Style Pizza Recipe – Jalapeno & Olive Twist

Introduction

Okay, let’s be real – pizza is always a good idea. But have you ever craved a pizza with a little something…extra? Something that whispers “India” with every bite? I first made this when I was craving something familiar yet exciting, and this Jalapeno & Olive Twist pizza was born! It’s a fun fusion of Italian comfort food and bold Indian flavors. Trust me, once you try it, you’ll be hooked.

Why You’ll Love This Recipe

This isn’t your average pizza. It’s a flavor explosion! The combination of the slightly tangy processed cheese (yes, you read that right!), spicy jalapenos, and briny olives is just…chef’s kiss. Plus, making the dough from scratch is surprisingly satisfying, and the aroma that fills your kitchen is heavenly. It’s perfect for a weekend treat, a movie night, or even a little festive gathering.

Ingredients

Here’s what you’ll need to create this masterpiece:

• ?? cup water
• 1 tsp sugar
• 1 tsp dry yeast
• 2 cup maida / plain flour / refined flour (about 240g)
• 1 tsp olive oil
• ?? tsp salt (around ½ tsp)
• 7 processed cheese slices
• 2 tbsp pizza sauce
• ?? cup mozzarella cheese (about 150g, shredded)
• 3 tomato slices
• Few chopped capsicum
• Few chopped onion
• 7 jalapeno pieces
• 10 olives
• ?? tsp mixed herbs (Italian seasoning works great!)
• ?? tsp chilli flakes

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

• Maida (Plain Flour) – The Foundation: Maida gives the dough a lovely chewiness. You can substitute with all-purpose flour if you can’t find maida, but the texture will be slightly different.
• Olive Oil – Choosing the Right Kind: Extra virgin olive oil adds a beautiful flavor, but any good quality olive oil will work. Don’t go for anything too strongly flavored, though.
• Processed Cheese Slices – A Unique Indian Touch: This is where the magic happens! Don’t knock it ‘til you try it. It melts beautifully and adds a unique tang that’s so popular in Indian street food-style pizzas. Think of it as a nostalgic flavor boost!
• Jalapenos & Olives – Spice & Flavor Profile: Adjust the number of jalapenos to your spice preference. I like a good kick, but you can use fewer or remove the seeds for a milder flavor. Kalamata olives add a lovely depth, but any olives you enjoy will work.
• Mixed Herbs & Chilli Flakes – Enhancing the Aroma: Feel free to experiment with your favorite herb blends. Oregano, basil, and thyme all work wonderfully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s wake up the yeast. In a small bowl, mix the warm water, sugar, and dry yeast. Give it a little stir and let it sit for about 5-10 minutes, until it gets nice and frothy. That means the yeast is alive and ready to go!
2. In a large bowl, combine the maida, olive oil, and salt. Pour in the frothy yeast mixture and start kneading. You’ll want to knead for about 8-10 minutes, until you have a smooth and elastic dough.
3. Now, for the first rise! Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 2 hours, or until it has doubled in size. Patience is key here!
4. Once the dough has risen, gently punch it down to release the air. Divide the dough into two balls – one slightly larger than the other.
5. Roll out the smaller ball into a thick base, about the size of your baking tray. Prick it all over with a fork – this prevents it from puffing up too much while baking.
6. Flatten the larger dough ball on a tray. Create a slight dent around the edges to form a crust. Arrange the processed cheese slices inside the dent.
7. Partially cook the smaller dough base on a tawa (flat griddle) for a couple of minutes on each side. This helps it hold its shape. Carefully place it over the cheese-filled base and seal the edges tightly.
8. Spread the pizza sauce evenly over the base. Sprinkle with mozzarella cheese, then arrange the tomato slices, capsicum, onion, jalapenos, and olives on top. Don’t forget a generous sprinkle of mixed herbs and chilli flakes!
9. Bake in a preheated oven at 500°F (250°C) for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
10. Slice and serve immediately. Enjoy!

Expert Tips

• Don’t skip the resting time for the dough – it’s crucial for a light and airy crust.
• Preheating your oven is essential for a crispy base.
• If you don’t have a pizza stone, a baking sheet works just fine.

Variations

• Vegan Pizza Adaptation: Swap the mozzarella for a vegan mozzarella alternative and use a vegan cheese spread instead of processed cheese slices.
• Gluten-Free Pizza Option: Use a gluten-free flour blend designed for pizza dough.
• Spice Level Adjustment: Reduce or omit the jalapenos and chilli flakes for a milder pizza. Add a pinch of cayenne pepper for extra heat!
• Festival Adaptations (e.g., Diwali Pizza with Festive Toppings): During Diwali, my family loves adding paneer tikka and a sprinkle of sev for a truly festive pizza!

Serving Suggestions

This pizza is fantastic on its own, but a side of garlic bread or a fresh salad would be a lovely addition. A cool glass of lemonade or a spicy mango lassi complements the flavors perfectly.

Storage Instructions

Leftover pizza can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or a skillet for the best results.

FAQs

• What type of flour is best for this pizza dough? Maida (plain flour) gives the best texture, but all-purpose flour is a good substitute.
• Can I use a different type of cheese instead of mozzarella? Absolutely! Cheddar, Monterey Jack, or a blend of Italian cheeses would all be delicious.
• How can I adjust the spice level of this pizza? Control the amount of jalapenos and chilli flakes. Removing the seeds from the jalapenos also reduces the heat.
• Can I make the dough ahead of time? Yes! You can make the dough a day in advance and store it in the refrigerator. Just let it come to room temperature before rolling it out.
• What is the best way to prevent the pizza base from becoming soggy? Pricking the base with a fork and partially cooking it on a tawa before adding the toppings helps prevent sogginess.