For those torn between Indian and Italian cuisine, Meera Sodha offers a solution: a vegetarian pizza inspired by the Indian-Italian restaurants of Leicester's Belgrave Road, known as the Golden Mile. The recipe, featured in her book 'Dinner', combines a simple dough with a spiced tomato sauce and toppings like mozzarella, cherry tomatoes, sweetcorn, green pepper, red onion, and a chaat masala chilli oil.
The dough requires preparation the day before, coming together in five minutes in a food processor and proving overnight in the fridge. It can be stored for up to four days. The sauce is made with garlic, tinned tomatoes, Kashmiri chilli powder, and ketchup. The chaat masala oil, made with green chillies and chaat masala, adds a tangy finish.
To assemble, stretch the dough into a 30cm x 40cm tray, spread the sauce, and layer the toppings. Bake at the highest oven setting (around 280°C) for 15 minutes until bubbling. Drizzle with the chaat masala oil before serving. The recipe yields two large pizzas, serving four.
