Bread Pizza Recipe- Easy Semolina Base Indian Style Pizza

Last Updated on 6 months ago by Neha Deshmukh

Bread Pizza Recipe – Easy Semolina Base Indian Style Pizza

Introduction

Okay, let’s be real. Sometimes you crave pizza, but the thought of making dough from scratch? Forget about it! That’s exactly how this bread pizza recipe came to be. I first made this when I was a student and needed a quick, satisfying meal. It’s become a family favorite, and I’m so excited to share this super easy, Indian-style bread pizza with you. It uses a clever semolina base that gives it a lovely texture, and you can load it up with all your favorite toppings. Trust me, it’s a weeknight winner!

Why You’ll Love This Recipe

This bread pizza is a game-changer because it’s:

• Quick: Ready in under 30 minutes!
• Easy: No kneading, no proofing – seriously!
• Customizable: Add whatever toppings your heart desires.
• Delicious: The semolina base adds a unique and satisfying crunch.
• Indian-Inspired: We’re going to talk about how to give it a fantastic Indian twist with toppings.

Ingredients

Here’s what you’ll need to whip up this amazing bread pizza:

• 4 bread slices
• ½ cup rava (semolina) – about 100g
• ½ cup curd (yogurt) – about 120ml
• ½ tsp chilli flakes (or to taste)
• ½ tsp salt (or to taste)
• 1 cup water – about 240ml
• ½ tsp eno fruit salt
• 3 tbsp pizza sauce
• As needed onion, thinly sliced
• As needed capsicum (bell pepper), thinly sliced
• As needed tomato, thinly sliced
• As needed sweet corn
• As needed olives, sliced
• As needed jalapeno, sliced (optional)
• As needed cheese, grated (mozzarella is classic!)
• As needed chilli flakes (for sprinkling)
• As needed mixed herbs (oregano, basil, etc.)

Ingredient Notes

Let’s chat about a few key ingredients to make sure your pizza turns out perfect!

Rava (Semolina): Types and Uses

We’re using rava, also known as semolina, to give our pizza base a lovely texture. You can use either fine or coarse rava – I prefer coarse for a bit more bite. About 100g is perfect for this recipe. It’s a staple in Indian cooking, used for everything from upma to halwa!

Curd (Dahi): Choosing the Right Consistency

The curd (yogurt) helps bind the base and adds a slight tang. Use plain, unsweetened curd. It shouldn’t be too watery; if it is, strain it through a muslin cloth for about 30 minutes. Around 120ml is ideal.

Eno Fruit Salt: What it Does & Substitutions

Eno fruit salt is the secret to a light and fluffy base! It creates air bubbles when mixed with water. If you don’t have Eno, you can substitute with ½ tsp baking soda + 1 tsp lemon juice. Just add it right before you’re ready to cook.

Regional Variations in Pizza Toppings – An Indian Twist

This is where things get really fun! While classic pizza toppings are great, don’t be afraid to experiment with Indian flavors. Think paneer tikka, tandoori chicken, or even a spicy vegetable masala. A sprinkle of chaat masala after baking is also amazing!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the bread slices and semolina together in a mixer jar until you get a coarse mixture. Don’t overdo it – we want some texture.
2. Transfer this mixture to a bowl. Add the curd, chilli flakes, and salt. Mix everything well until it’s nicely combined.
3. Pour in the water and mix thoroughly. The batter will be a little thick at this point. Let it rest for about 10 minutes – this allows the rava to absorb the water.
4. Now, for the magic! Add the Eno fruit salt and gently mix until the batter becomes frothy and light. Don’t overmix, or you’ll lose the air bubbles.
5. Heat a little oil in a pan (non-stick works best!). Pour the batter onto the pan and spread it evenly to form a pizza base. Cook covered on low flame for about 5 minutes, or until the base is lightly golden.
6. Carefully flip the base over. Spread the pizza sauce evenly over the cooked side.
7. Now comes the fun part – toppings! Layer on the onions, capsicum, tomato, sweet corn, olives, and jalapeno (if using). Don’t be shy!
8. Generously sprinkle with cheese, chilli flakes, and mixed herbs.
9. Cover the pan again and cook for another 5 minutes, or until the cheese is melted and bubbly.

Expert Tips

• Use a non-stick pan to prevent the base from sticking.
• Don’t overcrowd the pan with toppings – it can make the base soggy.
• Keep the flame low to ensure the base cooks through without burning.

Variations

• Vegan Bread Pizza: Use vegan cheese and ensure your pizza sauce is vegan-friendly.
• Gluten-Free Bread Pizza (Using Gluten-Free Bread): Simply substitute regular bread with gluten-free bread slices.
• Spice Level Adjustment – Mild to Spicy: Adjust the amount of chilli flakes to your liking. My kids prefer it mild, so I usually go easy on the spice!
• Festival Adaptations – Quick Pizza for Parties: This is perfect for parties! You can make mini pizzas on smaller bread slices.

Serving Suggestions

Serve your bread pizza hot, straight from the pan! A side of garlic dip or a simple salad complements it beautifully. It’s also fantastic with a glass of cold lemonade.

Storage Instructions

Leftover pizza is best enjoyed immediately. However, you can store it in an airtight container in the refrigerator for up to 24 hours. Reheat in a pan or oven to restore some of the crispness.

FAQs

Can I make the pizza base ahead of time?

You can! Make the base and cook it until lightly golden. Store it in an airtight container in the refrigerator. When ready to use, simply add the toppings and bake.

What can I substitute for Eno fruit salt?

As mentioned earlier, ½ tsp baking soda + 1 tsp lemon juice works well.

Can I use whole wheat bread for a healthier option?

Absolutely! Whole wheat bread will add more fiber and nutrients.

How can I prevent the pizza base from becoming soggy?

Don’t overload the base with toppings, and cook it on a low flame to ensure the moisture evaporates.

What are some other topping combinations I can try?

The possibilities are endless! Try paneer tikka with mint chutney, tandoori chicken with onions and peppers, or a simple vegetable masala with lots of cheese.