Tandoori Grilled Vegetable Pizza

A modern take on an Indian classic, this Tandoori Grilled Vegetable Pizza fuses the best elements of Indian cuisine with an Italian favourite - comfort food at its finest.

Spice Level
Total Time


Serves 4


  • 250g (2 cups) pizza (00) flour
  • 1¼ tsp. instant dry yeast
  • 1/2 tsp. salt flakes
  • 125mL (1/2 cup) cold water
  • 2 tbsp. olive oil


  • 4 tbsp. Patak’s Tandoori Paste
  • 65g (¼ cup) plain yoghurt
  • 2 zucchini, sliced & grilled
  • 1 red onion, wedged
  • 1 bunch asparagus
  • 1 small jar roasted capsicum, drained & cut
  • 300g fresh mozzarella, sliced
  • 100g fetta cheese

Short on time? Try using Bazaar’s gourmet pizza bases for a quick and easy option.



  1.  Sift flour into a large mixing bowl.
  2.  Make a well in the centre and add the   remaining dough ingredients.
  3.  Whisk them together gently with a spoon or   a fork, gradually incorporating the flour.
  4.  Using clean hands, bring the mixture   together to form a dough. Transfer to   floured worktop. Knead firmly for 5 minutes.
  5.  Place the dough back in the bowl, cover with a clean, damp tea-towel and leave in a warm   place to rise for 1 hour or until doubled in   size.
  6.  Cut dough into two pieces.
  7.  Roll out pizza dough on a floured surface.


  1.  Slice zucchini then lightly grill on pre-   heated BBQ before setting aside.
  2.  Mix the Patak’s Tandoori Paste together   with the yoghurt.
  3.  Spread a generous layer of the tandoori mix   all over the surface.
  4.  Next lay slices of mozzarella, grilled   zucchini, onion, halved asparagus & drained and cut capsicum.
  5.  Place the tandoori vegetable pizza on BBQ   or in oven and cook for approximately 20-25 minutes.