Tawa Pizza Recipe- Easy Indian Style Pizza on the Pan

Last Updated on 2 months by Neha Deshmukh

Tawa Pizza Recipe – Easy Indian Style Pizza on the Pan

Hey everyone! If you’re anything like me, sometimes you just crave pizza, but the thought of firing up the oven feels… ambitious. That’s where this Tawa Pizza comes in! It’s a super easy, incredibly satisfying Indian-style pizza made right on the pan – no oven needed. I first made this when I was a student and didn’t have access to an oven, and it’s been a family favorite ever since. It’s perfect for a quick weeknight dinner or a fun weekend treat.

Why You’ll Love This Recipe

This Tawa Pizza is a game-changer for a few reasons. It’s unbelievably quick – ready in under 30 minutes! It’s also incredibly easy, even if you’re not a confident cook. Plus, it’s a fantastic way to enjoy pizza without heating up the whole kitchen, which is a huge win, especially during the warmer months. And honestly, there’s something so comforting about a warm, cheesy pizza made with love on your trusty tawa.

Ingredients

Here’s what you’ll need to make this delicious Tawa Pizza:

• ½ cup Self Rising flour (about 90g)
• ½ cup All Purpose flour (Maida) (about 60g)
• ½ cup Warm water (120ml)
• 1 tsp Dried Yeast (about 3g)
• 1 tsp Honey
• A small pinch of Salt
• 2 tsp Cooking oil or olive oil
• As needed Pizza sauce or tomato ketchup
• 1 Big onion, thinly sliced
• 1 Deseeded tomato, thinly sliced
• Few Chopped Olives
• A small piece of Capsicum, thinly sliced
• As needed Mozzarella Cheese, grated

Ingredient Notes

Let’s talk ingredients for a sec! The self-rising flour is a bit of a secret weapon here. It means you don’t need to worry about adding baking powder or soda – it’s already in there! This gives the pizza base a lovely, slightly fluffy texture.

Now, about toppings. While I’ve listed my go-to’s, feel free to get creative! In India, you’ll find all sorts of amazing pizza toppings – paneer, pickled onions, even tandoori chicken! Don’t be afraid to experiment and make it your own. I’ve seen people add a sprinkle of chaat masala for a tangy kick, and it’s amazing.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s activate the yeast. Heat ½ cup of water until it’s lukewarm – not too hot, or you’ll kill the yeast! Mix in the yeast and honey, then cover the bowl and let it sit for about 5 minutes. It should get nice and foamy, which means the yeast is alive and happy.
2. In a non-stick tawa (flat griddle), combine the self-rising flour, maida, and a tiny pinch of salt. Make a little well in the center.
3. Pour the yeast mixture into the well and gradually start mixing it with the flour. You’ll want to form a soft, pliable dough. Don’t overwork it!
4. Once the dough comes together, apply a teaspoon or two of oil all over it. This will prevent it from drying out.
5. Now, spread the dough out on the tawa. You can make it thin and crispy, or a little thicker if you prefer. Use your fingers to gently press and shape it.
6. Prick the dough all over with a fork. This prevents it from puffing up too much while cooking.
7. Spread a generous layer of pizza sauce or ketchup over the dough. Then, sprinkle on the cheese, followed by the onions, tomatoes, olives, and capsicum. Don’t skimp on the cheese!
8. Top with even more cheese. Because, well, cheese.
9. Cover the tawa with a tight-fitting lid. Cook on a very low flame for about 5 minutes. Then, slightly open the lid and continue cooking for another 10 minutes, or until the cheese is melted and bubbly and the base is golden brown.

Expert Tips

• Low and Slow: The key to a perfectly cooked Tawa Pizza is low heat and patience. Don’t rush it!
• Non-Stick is Key: A good non-stick tawa is essential to prevent sticking.
• Lid is Your Friend: Keeping the lid on traps the heat and helps the cheese melt evenly.
• Fresh is Best: Use fresh, high-quality ingredients for the best flavor.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Tawa Pizza: Swap the mozzarella for a vegan cheese alternative. Nutritional yeast can also add a cheesy flavor!
• Gluten-Free Tawa Pizza: Use a gluten-free flour blend instead of all-purpose flour. Just make sure it’s a blend designed for baking.
• Spice Level Adaptations: Add a pinch of chili flakes or some finely chopped green chilies to the sauce for a spicy kick. My friend, Priya, always adds a dash of cayenne pepper!
• Festival Adaptations: This is a lifesaver for parties! You can quickly make mini tawa pizzas for guests.

Serving Suggestions

Serve your Tawa Pizza hot, straight from the pan! It’s best enjoyed immediately, as the base can get a little soft if it sits for too long. A side salad and a refreshing drink complete the meal perfectly.

Storage Instructions

Honestly, this pizza is best eaten fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. But be warned – the texture won’t be quite the same.

FAQs

Let’s answer some common questions:

Is this Tawa Pizza healthier than oven-baked pizza?

It can be! You have more control over the ingredients and can use healthier options like whole wheat flour and plenty of veggies. Plus, you’re using less energy than heating up a whole oven.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can! But the texture will be a bit denser. You might need to add a little more water to get the right consistency.

What if I don’t have self-rising flour? Can I make my own?

Absolutely! To make 1 cup of self-rising flour, combine 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt.

Can I pre-make the dough for this Tawa Pizza?

Yes, you can! Make the dough as instructed, then wrap it tightly in plastic wrap and refrigerate for up to 24 hours. Let it come to room temperature before spreading it out.

What’s the best way to prevent the pizza from sticking to the tawa?

A good non-stick tawa and a little oil are your best friends! Also, make sure the tawa is properly heated before you start cooking.