Hey! My name is Ann Ittoop and I am a South Indian/American South food blogger.

Recent Posts

    Sorry, no posts matched your criteria.

Tandoori Masala Pizza with Tamarind Mint Chutney

Tandoori Pizza with Tamarind Mint Chutney

Here it is in all its glory! Behold! The Tandoori Pizza with Tamarind Mint Chutney! Let’s call it the “red crust pizza” for short? If you ask me how I came up with this recipe, honestly, it’s like that scene from my favorite movie ever, Matilda, just after she discovers her powers. She’s in the family living room, “Little Bitty Pretty One” starts playing, and the magic is literally in the air ✨ everything just starts coming together the way she sees it.

What I love about homemade pizza is that you can make this any way you want. Season the crust however you want. Add coconut chutney and maybe chocolate on top. Add proteins like spiced sausage or pepperoni. This is one recipe, but really offers you MANY different options.

I know my Tandoori Pizza with Tamarind Mint Chutney looks long, but I promise, it’s just me trying to give you ALL the details to make this easy. If you have any questions when making this recipe reach out to me @thefamiliarkitchen on instagram. I’d LOVE to see how it turns out for you and answer any questions you might have! Also, please tag me on IG if you make this! I definitely want to see it!

Tandoori Masala Pizza with Tamarind Mint Chutney

Tandoori Pizza with Tamarind Mint Chutney

Prep Time30 mins
Cook Time20 mins
Resting Time1 hr 20 mins
Total Time2 hrs 10 mins
Course: Main Course
Cuisine: American, Indian, Italian
Keyword: Indian Food, pizza, vegetarian
Servings: 8 servings
Author: The Familiar Kitchen


  • 14" Pizza Pan
  • Stand Mixer, dough hook


The Dough

  • Warm Water, 1 1/4 cup
  • Dry Active Yeast, 2 tsp
  • Sugar, 1 tbsp
  • AP or Bread Flour, 1 1/2 cups + 1 1/2 cups 
  • Salt, 2 tsp
  • Garlic Powder, 1 tsp
  • Onion Powder, 1 tsp
  • Tandoori Masala, 1 tbsp I make my own blend or use the Rajah brand
  • Olive Oil, 1/4 cup

The Sauce

  • Rao's Pizza Sauce, 1 1/4 cup I typically make a fresh pizza sauce, but let's keep this easy 🙂
  • Tandoori Masala, 1 tbsp
  • Cumin, 1/2 tsp, ground
  • Red Chili Flakes, 1/2 tsp
  • Brown Sugar, 1 tbsp

The Toppings

  • Red Onion, 1, thinly sliced
  • Four Cheese Blend, 2 cups mozzarella, romano, parmesan, provolone
  • Mozzarella Balls, 1 cup

Tamarind Mint Chutney

  • Mint Leaves, 2 cups
  • Tamarind Paste, 1/2 tbsp Pure Indian Foods brand
  • Garlic, 2 cloves, minced
  • Jalapeno, 1, diced
  • Plain Yogurt, 2 tbsp
  • Brown Sugar, 1 tbsp
  • Cumin, 1/2 tsp, ground
  • Salt, 1/4 tsp
  • Water, 2-3 tbsp add little by little; ideally you'd use the least amount of water so you get a nice thick chutney


Make the dough.

  • Start by adding the yeast and sugar to the warm water. Let the yeast proof for a few minutes or until the water becomes bubbly/frothy.
    Now in a stand mixer with the dough hook attachment, add the 1 1/2 cups of all purpose flour along with the proofed yeast and other dough ingredients. Gradually increase the mixing speed to medium/medium high until the ingredients start coming together. Little by little, add in the remaining 1 1/2 cups of flour. (Turn off the mixer each time you add the flour so you don't end up in a plume of flour).
    Once the dough fully comes together and forms a ball around the dough hook (about 10 minutes of kneading) transfer the dough ball to a large mixing bowl that's generously greased with olive oil. The dough consistency should be slightly sticky and soft so it has room to expand. Cover the dough and let it rest for about 1 hour so it can double in size. (keep it in a warm place to help it rise).

Roll out the dough.

  • Preheat the oven to 500 degrees (or the max heat on your oven). Once it hits 500 degrees, let the oven heat for 5-10 minutes. We want things nice and hot for when the pizza goes in.
    Prep your pizza pan by greasing it with about 3-4 tbsp of olive oil. We need a good amount of oil to make a crispy crust so be generous. *Optionally, spread a little corn meal around the bottom of the pizza pan.
    Spray a little oil onto a clean surface. Use a rolling pin to loosely roll out the dough into about a 14" round. The dough should be about 1/4" thick.
    Fold the round dough in half then transfer it to your pizza pan. Unfold it then stretch it accordingly to the diameter of your pan. I like to slightly fold/tuck over the edges to form my thick crust pizza. Cover it with a towel and let it rest for about 15-20 minutes.
    Use a fork to prick a few holes. Bake the crust for about 5 minutes to prep it. Remove and set aside.

Prep the toppings.

  • It's very easy to make your own fresh pizza sauce, but let's keep this easy for now and "doctor up" a ready to eat sauce. Rao's or Classico are two options I like using. Mix all of the sauce ingredients together and ladle on the sauce over the pizza crust.
    For the onions, add a little oil or ghee to a pan. Saute the onions until caramelized (8-10 minutes). Add half the amount of onions over the sauce.
    Next, layer on the four cheese blend. You can be as generous as you want with the cheese. Mash/break up the mozzarella balls and lay on top of the pizza.
    Add the remaining caramelized onions.

Bake the pizza.

  • Bake the pizza at 500 degrees for 18-20 minutes or until the cheese is melting, bubbling, and lightly browned.

Make the chutney.

  • Add all of the chutney ingredients to a small food processor or blender except the water. Try to add a splash of water at a time, just enough to get the ingredients blending. Once it's blended and a thick, but pourable consistency, it's ready. This will be a somewhat spicy chutney especially since I leave the seeds in, but it will balance out with the thickness of the crust and sweetness in the sauce.
    Once the pizza slightly cools, drizzle as much or little chuntey as you want over the pizza. That's it!

Hey! My name is Ann Ittoop and I am a South Indian/American South food blogger. Growing up as a second-generation Indian-American, I got the chance to experience the best of both food worlds, oftentimes on one plate! On one hand I had Kerala staples like appam and chicken curry. On the other I had chicken and waffles. If there’s one thing that has helped me understand my identity and express both ends of my cultural upbringing, it’s most definitely food. I have a firm belief there is literally magic in the cooking process. That’s why most nights you’ll find me in the kitchen. I’m there always testing and creating new recipes that stem from my wild imagination. And I’m there searching for the familiar memories of my childhood. I started The Familiar Kitchen to not only help myself find this magic, but for those seeking a way to find their own magic. Join me on my adventures through cooking classic Kerala-inspired dishes, some of my Southern favorites, and all the recipes in between.

Post a Comment