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Chaat Pizza Recipe

Chaat Pizza Recipe

Learn how to make this homemade Chaat Pizza, combining the best of Italian and Indian cuisines. This easy baking recipe features a crispy pizza base topped with tangy tamarind chutney, cooling yogurt, spicy green chutney, and crunchy sev for an explosion of flavors and textures in every bite.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
15 mins
Serves:
2 pizzas (12 slices)
An overhead shot of a rustic round Chaat Pizza on a terracotta serving plate, captured in warm natural light. The thin, golden-brown crust is topped with vibrant layers of ruby-red tamarind chutney, verdant cilantro-mint sauce, and creamy yogurt drizzles creating artistic swirls. Crispy sev and pomegranate seeds scatter across the surface like confetti, adding texture and color pops against the melted cheese. Fresh cilantro leaves and finely diced red onions provide the finishing touches, while a thin wisp of steam rises, suggesting it's just been sliced. A small bowl of extra mint chutney sits alongside, with scattered whole spices framing the composition on a weathered wooden table.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Pizza Dough:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">7g active dry yeast</li><li class="ingredients-single-item">1 tsp sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">175ml warm water</li><li class="ingredients-single-item">For the Toppings:</li><li class="ingredients-single-item">200g mozzarella cheese, grated</li><li class="ingredients-single-item">1 medium potato, boiled, peeled and cubed</li><li class="ingredients-single-item">100g chickpeas, cooked and lightly mashed</li><li class="ingredients-single-item">1 small red onion, finely diced</li><li class="ingredients-single-item">1 small tomato, finely diced</li><li class="ingredients-single-item">50g sev (crispy chickpea noodles)</li><li class="ingredients-single-item">2 tbsp pomegranate seeds</li><li class="ingredients-single-item">Fresh coriander leaves for garnish</li><li class="ingredients-single-item">For the Chutneys:</li><li class="ingredients-single-item">4 tbsp tamarind chutney (or 2 tbsp tamarind paste mixed with 1 tbsp honey and 1 tbsp water)</li><li class="ingredients-single-item">4 tbsp mint-coriander chutney (blend 1 cup each fresh mint and coriander with 1 green chili, 1 tbsp lemon juice, and salt)</li><li class="ingredients-single-item">100g plain yogurt</li><li class="ingredients-single-item">1 tsp chaat masala</li><li class="ingredients-single-item">1/2 tsp roasted cumin powder</li><li class="ingredients-single-item">1/4 tsp red chili powder</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:
🔥 Calories:
🥑 Fat:
🧈 Saturated Fat:
🍞 Carbohydrates:
🍭 Sugar:
🍗 Protein:
🫀 Cholesterol:
🧂 Sodium:

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Pizza stone or baking sheet</li><li class="equipment-single-item">Pizza peel or flat baking tray</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Blender (for chutney)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing the pizza dough. In a small bowl, combine the warm water (around 40°C) with sugar and yeast. Let it sit for 5-10 minutes until foamy – this indicates your yeast is active and ready to work its magic in creating a light, airy crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Mix until a rough dough forms, then turn onto a floured surface and knead for 8-10 minutes until smooth and elastic. The gluten development during kneading will give your pizza crust its delightful chewy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size. This slow fermentation develops flavor in your dough while the yeast creates carbon dioxide bubbles that will expand during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough rises, prepare your chutneys if making from scratch. For the mint-coriander chutney, blend fresh herbs with green chili, lemon juice, and salt to a smooth paste, adding a tablespoon of water if needed. For tamarind chutney, mix tamarind paste with honey and water until you achieve a thick, pourable consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to its highest setting (usually 240-250°C) with your pizza stone or baking sheet inside. The intense heat will quickly cook the base, creating that perfect crispy-yet-chewy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once the dough has doubled, punch it down to release air bubbles and divide into two equal portions. On a floured surface, roll each portion into a thin circle about 25cm in diameter. Remember, the thinner the base, the crispier it will be!</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully transfer the first rolled dough onto a piece of parchment paper (or a floured pizza peel if you have one). Spread 1 tablespoon of tamarind chutney as your base sauce, leaving a 1cm border for the crust. The tamarind provides acidity similar to tomato sauce in traditional pizza but with a sweet-tangy twist.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Sprinkle half the mozzarella cheese evenly over the base, then arrange half the potato cubes, chickpeas, diced onion, and tomato. The cheese acts as a binding agent for your toppings while providing that classic pizza stretch when melted.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully slide the pizza (with parchment paper) onto the preheated stone or baking sheet. Bake for 10-12 minutes until the cheese is bubbling and the crust is golden brown. Look for visual cues – a slightly charred edge indicates proper cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from the oven and immediately drizzle with yogurt, the remaining tamarind chutney, and mint-coriander chutney in artistic patterns. Working quickly while the pizza is hot allows the yogurt to slightly melt and flavors to meld together.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Sprinkle with chaat masala, cumin powder, and a pinch of red chili powder. These spices will bloom in the residual heat, releasing their aromatic compounds and enhancing the flavor profile.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Finish by scattering sev, pomegranate seeds, and fresh coriander leaves on top. The sev provides crucial crunch, pomegranate adds juicy bursts of sweetness, and fresh herbs brighten the whole dish. Serve immediately while the contrast between the hot pizza and cool toppings is at its peak. Repeat steps 7-12 with the second portion of dough and remaining ingredients.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Chaat Pizza Recipe?

Chaat Pizza combines pizza dough (flour, yeast, olive oil), mozzarella cheese, boiled potatoes, chickpeas, red onion, tomato, three chutneys (tamarind, mint-coriander), yoghurt, spices (chaat masala, cumin, chilli), and crunchy toppings like sev and pomegranate seeds.

How to cook Chaat Pizza Recipe at home?

Learn how to cook Chaat Pizza Recipe by making a thin pizza base, partially baking it, then adding cheese and savoury toppings before a final bake. The magic happens after baking - drizzle with yoghurt, tamarind and mint chutneys, then sprinkle with chaat masala, sev, pomegranate seeds and fresh coriander for that authentic street food experience.

Can I make the chutneys for Indian fusion pizza in advance?

Absolutely! Both tamarind and mint-coriander chutneys can be prepared up to 3-4 days ahead and stored in airtight containers in the refrigerator. In fact, their flavours often develop and improve after a day, making advance preparation ideal for this fusion dish.

What's the secret to achieving a crispy crust for fusion flatbreads?

Preheat your oven (with pizza stone if possible) to its maximum temperature (240-250°C) for at least 30 minutes. Roll the dough very thin, use minimal wet toppings before baking, and consider par-baking the crust for 3-4 minutes before adding cheese and heavier toppings.

Can I substitute any ingredients in this Indo-Italian fusion dish?

Yes! Try paneer instead of mozzarella, sweet chutney alternatives like date or mango, swap chickpeas for black beans, or use crispy fried onions instead of sev. The versatility of this fusion concept allows for creative adaptations while maintaining the sweet-tangy-spicy flavour profile.

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In a small bowl, combine the warm water (around 40°C) with sugar and yeast. Let it sit for 5-10 minutes until foamy – this indicates your yeast is active and ready to work its magic in creating a light, airy crust." }, { "@type": "HowToStep", "name": "Make dough", "text": "In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Mix until a rough dough forms, then turn onto a floured surface and knead for 8-10 minutes until smooth and elastic. The gluten development during kneading will give your pizza crust its delightful chewy texture." }, { "@type": "HowToStep", "name": "Let rise", "text": "Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size. This slow fermentation develops flavor in your dough while the yeast creates carbon dioxide bubbles that will expand during baking." }, { "@type": "HowToStep", "name": "Prepare chutneys", "text": "While the dough rises, prepare your chutneys if making from scratch. For the mint-coriander chutney, blend fresh herbs with green chili, lemon juice, and salt to a smooth paste, adding a tablespoon of water if needed. For tamarind chutney, mix tamarind paste with honey and water until you achieve a thick, pourable consistency." }, { "@type": "HowToStep", "name": "Preheat oven", "text": "Preheat your oven to its highest setting (usually 240-250°C) with your pizza stone or baking sheet inside. The intense heat will quickly cook the base, creating that perfect crispy-yet-chewy texture." }, { "@type": "HowToStep", "name": "Roll dough", "text": "Once the dough has doubled, punch it down to release air bubbles and divide into two equal portions. On a floured surface, roll each portion into a thin circle about 25cm in diameter. Remember, the thinner the base, the crispier it will be!" }, { "@type": "HowToStep", "name": "Add base toppings", "text": "Carefully transfer the first rolled dough onto a piece of parchment paper. Spread 1 tablespoon of tamarind chutney as your base sauce, leaving a 1cm border for the crust. The tamarind provides acidity similar to tomato sauce in traditional pizza but with a sweet-tangy twist." }, { "@type": "HowToStep", "name": "Add cheese and toppings", "text": "Sprinkle half the mozzarella cheese evenly over the base, then arrange half the potato cubes, chickpeas, diced onion, and tomato. The cheese acts as a binding agent for your toppings while providing that classic pizza stretch when melted." }, { "@type": "HowToStep", "name": "Bake pizza", "text": "Carefully slide the pizza (with parchment paper) onto the preheated stone or baking sheet. Bake for 10-12 minutes until the cheese is bubbling and the crust is golden brown. Look for visual cues – a slightly charred edge indicates proper cooking." }, { "@type": "HowToStep", "name": "Add chutneys", "text": "Remove from the oven and immediately drizzle with yogurt, the remaining tamarind chutney, and mint-coriander chutney in artistic patterns. Working quickly while the pizza is hot allows the yogurt to slightly melt and flavors to meld together." }, { "@type": "HowToStep", "name": "Add spices", "text": "Sprinkle with chaat masala, cumin powder, and a pinch of red chili powder. These spices will bloom in the residual heat, releasing their aromatic compounds and enhancing the flavor profile." }, { "@type": "HowToStep", "name": "Finish and serve", "text": "Finish by scattering sev, pomegranate seeds, and fresh coriander leaves on top. The sev provides crucial crunch, pomegranate adds juicy bursts of sweetness, and fresh herbs brighten the whole dish. Serve immediately while the contrast between the hot pizza and cool toppings is at its peak. Repeat steps 7-12 with the second portion of dough and remaining ingredients." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-05-28", "reviewBody": "Perfect fusion of flavors! The contrast between the Italian base and Indian toppings is brilliant. The tamarind chutney adds just the right amount of tang, and the sev gives such a satisfying crunch. It's become my go-to recipe for impressing dinner guests.", "name": "Perfect Flavor Fusion", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miguel Fernandez", "datePublished": "2024-05-20", "reviewBody": "My family begged for a second batch immediately after finishing the first! The mix of textures and flavors is incredible - crispy, tangy, spicy all in one bite. This will definitely be in our regular rotation, absolutely worth the prep time.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-05-15", "reviewBody": "I never thought I'd be able to make restaurant-quality fusion food at home, but this recipe proved me wrong! The detailed instructions made it easy to create something truly special. The pomegranate seeds add such a beautiful pop of color and flavor.", "name": "Restaurant Quality at Home", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophie Dupont", "datePublished": "2024-05-10", "reviewBody": "The spicy-sweet balance in this chaat pizza is absolutely perfect! I was worried it might be too complicated with all the components, but the instructions were clear and the result was amazing. My husband couldn't stop raving about it!", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ahmed Khalid", "datePublished": "2024-05-05", "reviewBody": "Made this as a weekend project and it was worth every minute! The combination of chutneys creates such complex flavors that I couldn't believe I made it myself. The dough recipe also gave me the perfect crispy-chewy crust. Will definitely make again!", "name": "Worth Every Effort", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Chaat Pizza Recipe?", "acceptedAnswer": { "@type": "Answer", "text": "Chaat Pizza combines pizza dough (flour, yeast, olive oil), mozzarella cheese, boiled potatoes, chickpeas, red onion, tomato, three chutneys (tamarind, mint-coriander), yoghurt, spices (chaat masala, cumin, chilli), and crunchy toppings like sev and pomegranate seeds." } }, { "@type": "Question", "name": "How to cook Chaat Pizza Recipe at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Chaat Pizza Recipe by making a thin pizza base, partially baking it, then adding cheese and savoury toppings before a final bake. The magic happens after baking - drizzle with yoghurt, tamarind and mint chutneys, then sprinkle with chaat masala, sev, pomegranate seeds and fresh coriander for that authentic street food experience." } }, { "@type": "Question", "name": "Can I make the chutneys for Indian fusion pizza in advance?", "acceptedAnswer": { "@type": "Answer", "text": "Absolutely! Both tamarind and mint-coriander chutneys can be prepared up to 3-4 days ahead and stored in airtight containers in the refrigerator. In fact, their flavours often develop and improve after a day, making advance preparation ideal for this fusion dish." } }, { "@type": "Question", "name": "What's the secret to achieving a crispy crust for fusion flatbreads?", "acceptedAnswer": { "@type": "Answer", "text": "Preheat your oven (with pizza stone if possible) to its maximum temperature (240-250°C) for at least 30 minutes. Roll the dough very thin, use minimal wet toppings before baking, and consider par-baking the crust for 3-4 minutes before adding cheese and heavier toppings." } }, { "@type": "Question", "name": "Can I substitute any ingredients in this Indo-Italian fusion dish?", "acceptedAnswer": { "@type": "Answer", "text": "Yes! Try paneer instead of mozzarella, sweet chutney alternatives like date or mango, swap chickpeas for black beans, or use crispy fried onions instead of sev. The versatility of this fusion concept allows for creative adaptations while maintaining the sweet-tangy-spicy flavour profile." } } ] }