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Indian-Spiced Margherita Grilled Pizza

A Northern India curry blend changes the base sauce of this classic light pizza… add some thinly sliced jalapenos and you’ve got a whole different kind of Margherita pizza!

  • Preparation: 20 min
  • Cooking: 20 min
  • Ready in: 40 min


  1. Preheat grill to medium heat.
  2. Heat oil in a large skillet over med-high heat; add onions and cook until just translucent, about 2 min.
  3. Add jalapeno peppers, garlic and Kashmir Garam Masala, stirring constantly for a minute or so until the mixture becomes fragrant.
  4. Add tomatoes and cook until the tomatoes have softened slightly, about 2 min.
  5. Remove from heat and transfer to a bowl. Stir in the lime juice and cilantro. Season with salt and pepper to taste; mix until well combined and set aside.
  6. Cut the dough into 2 pieces. Stretch the dough out on a lightly floured surface to form two 10-inch discs.
  7. Lightly brush grill with olive oil. Place dough directly onto the grill surface. Close the grill cover and cook for about 2 min, open the grill and pop the air bubbles with a fork.
  8. When the bottom is slightly brown, remove from grill and place on work surface with cooked/grilled side up.
  9. Flip the dough and place on grill; close lid and continue cooking until bottom has light grill marks.
  10. Remove from grill and place on a work surface with the cooked/grilled side up. Lower the heat on the grill to med-low.
  11. Spread half of the tomato mixture on each pizza; evenly divide the cheese over the tomato mixture.
  12. Lightly oil the grill once more and carefully place the pizzas, tomato/cheese side up, onto the grill. Close the lid and cook slowly for another 2-3 min to allow the cheese to melt and the bottom is a nice even brown with some charred spots.
  13. Remove from grill; place on a cutting board, slice and serve.

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