While piping hot cups of chai and crispy pakoras have long been synonymous with rainy afternoons in India, pizza has quietly become another beloved monsoon companion for the young generation. While its original recipe remains native to Italy, with faithful variations throughout the country. The savoury pie has made its mark all over the world, winning hearts both experienced and innocent.
to local cheeses. The beauty of pizza lies in its versatility. Whether you prefer a rustic, homemade pie fresh out of the oven or a gourmet creation inspired by global flavours, every slice feels like a warm embrace on a rainy day.
Pizza is more than just a round piece of dough with some sauce slathered on it before being loaded with cheese and other toppings. It is the harmonious combination of various flavours in a single dish, balanced in terms of acidity, texture, and taste. A pizza can be bold or shy in terms of flavours and presentation, depending on the occasion or the mood of the chef.
For example, if you are in a bad mood, you may crave for something spicy, like a hot honey and pepperoni pizza, or something salty and umami, like a cheesy mushroom pizza. As a result, pizza is not only a great monsoon food for handling seasonal gloominess, but is also a creative way of expression for individuals who find solace in cooking.
Monsoon Pizza Recipes: Best Pies Of The Season And Why
There is a right pizza for every occasion. Always remember you can play around with your choice of toppings and dough. For example, if you wish to eat a healthy version of pizza, opt for a sourdough pizza base, be it store bought or homemade, and use fresh toppings for maximum nutrition and flavour. During this monsoon, here are some of the best pizza recipes for handling seasonal blues.
Margherita Pizza
Some dishes never go out of style, and the Margherita pizza is a perfect example. During monsoon season, when the weather naturally influences cravings for comfort food, a crisp and cheesy pizza does the trick. A simple Margherita pizza usually features rich, melty mozzarella, that is deliciously contrasted by the tanginess of tomato sauce, while fragrant basil leaves add a simple, refreshing finish to every slice.
Ingredients (Serves 1):
- 1 small pizza dough ball (about 180–200 g)
- 3 tablespoons tomato sauce
- 75–100 g fresh mozzarella, sliced or torn into small pieces
- 5–6 fresh basil leaves
Method:
- Preheat the oven to 230–250°C (450–480°F). If you have a pizza stone or baking tray, place it inside while the oven heats.
- Shape the dough on a lightly floured surface into a 7–8-inch circle, leaving the edges slightly thicker for a crisp crust.
- Spread the tomato sauce evenly all over the base, leaving about a 1 cm border around the edge.
- Add the mozzarella evenly across the pizza, ensuring every slice will have a good amount of cheese.
- Bake for 10–12 minutes, or until the crust is golden and the cheese is melted, bubbling, and lightly browned.
- Finish with basil. Scatter the fresh basil leaves over the hot pizza immediately after removing it from the oven so they gently wilt and release their aroma.
Barbecue Chicken Pizza
Rainy weather naturally complements smoky flavours. Barbecue chicken pizza combines tender chicken pieces with smoky barbecue sauce, caramelised onions, melted mozzarella, and smoked cheddar. The sweet, tangy sauce develops deeper flavours during baking, creating a pizza that is rich, hearty and satisfying for all the right reasons.
Image Credit: Pixabay
Ingredients (Serves 1):
- 1 small pizza dough ball (about 180–200 g)
- 3 tablespoons sweet, smoky, tangy barbecue sauce
- 75 g cooked chicken, shredded or diced
- ¼ cup caramelised onions
- 60 g mozzarella cheese, grated
- 30 g smoked cheddar cheese, grated
Method:
- Preheat the oven to 230–250°C (450–480°F). Place a pizza stone or baking tray inside to heat, if available.
- Shape your dough into a 7–8-inch round on a lightly floured surface, leaving a slightly thicker edge for the crust.
- Spread the barbecue sauce evenly over the base, leaving a small border around the edges.
- Top the pizza with the tender chicken and caramelised onions, distributing them evenly.
- Sprinkle the cheeses over the toppings, using mozzarella for a gooey melt and smoked cheddar for an extra depth of flavour.
- Bake for 10–12 minutes, or until the crust is golden and the cheese is bubbling and lightly browned.
Also read: Bread Pizza Pockets; Perfect Monsoon Snacks
Achaari Paneer Tikka Pizza
Pizza has evolved beautifully across cultures, uniting Western dishes and Indian flavours with ease. One of the most popular Indian interpretations of pizza remains the ‘achaari paneer tikka pizza’. Marinated paneer cubes, colourful bell peppers, onions, green chillies, and smoky tikka spices create layers of flavour that stand up wonderfully to the richness of melted mozzarella cheese. A mint yoghurt drizzle after baking adds freshness while balancing the heat of the entire pie.
Ingredients (Serves 1)
- 1 small pizza dough ball (about 180–200 g)
- 75 g paneer cubes, marinated with Indian spices and homemade achaar of choice
- ¼ cup colourful bell peppers, thinly sliced
- ¼ small onion, thinly sliced
- 1 green chilli, thinly sliced
- 75–100 g mozzarella cheese, grated
- 2 tablespoons homemade mint yoghurt drizzle
Method
- Preheat the oven to 230–250°C (450–480°F). If using a pizza stone or baking tray, preheat it in the oven.
- Shape the dough into a basic 7–8-inch circle on a lightly floured surface, leaving the edges slightly thicker for a chewy crust.
- Arrange the toppings by evenly spreading the marinated achaari paneer cubes over the dough, followed by the sliced bell peppers, onions, and green chillies.
- Sprinkle the mozzarella cheese generously over the toppings, ensuring an even layer for a perfectly melted finish.
- Bake for 10–12 minutes, or until the crust is golden and crisp, and the cheese is bubbling and lightly browned.
- Finish with the mint yogurt drizzle immediately after removing the pizza from the oven. This adds a refreshing contrast to the monsoon pie’s smoky, tangy flavours.
Mutton Keema Bandel Cheese Pizza
Bandel cheese is a highly underrated cheese tradition of West Bengal, specifically Bandel, where the cheese was first introduced by Portuguese settlers in the 16th century. Salty, crumbly and very smoky in taste, the cheese does not melt, but highlights the succulent mutton keema, tamarind date sauce, and crispy, thin crust, to create a unique monsoon pizza that is ideal for the desi palate this season.
Image credit: Unsplash
Ingredients (Serves one)
- 1 small thin pizza dough ball (about 180–200 g)
- ½ cup cooked and seasoned mutton keema
- 2–3 tablespoons date tamarind sauce
- 50–60 g Bandel cheese, grated or crumbled (you can also add a mix of mozzarella and cheddar for an extra cheesy flavour).
Method
- Preheat the oven to 230–250°C (450–480°F). Place a pizza stone or baking tray inside to heat for a crisp crust.
- Roll out the dough into a thin 8-inch circle and place it on a sheet of baking paper or a lightly floured pizza peel.
- Spread the date-tamarind sauce evenly over the base, leaving a small border around the edges.
- Top up with the cooked mutton keema, spreading it evenly across the pizza.
- Scatter the grated or crumbled Bandel cheese over the keema.
- Bake for 10–12 minutes, or until the crust is crisp and golden and the Bandel cheese has slightly softened and browned in hue.
High Protein Desi Veggie Pizza
Who says a pizza has to be made of flour and gluten? Ditch the guilt by making a high-protein base using Indian pulses for a crisp, thin-crust pizza that will offer a chewy mouthfeel. You can use yoghurt and Indian spices for a homemade pizza sauce before adding chargrilled or sauteed toppings. Skip the cheese or add a mild drizzle of mozzarella, according to your preference. Use monsoon vegetables such as okra, radish, beans and more for a nutrition-packed round of toppings.
Image credit: Pexels
Ingredients (Serves one)
For the base
- 1 large cooked daal chilla (made from soaked and blended moong dal or mixed lentils)
For the spiced yogurt sauce - 3 tablespoons thick yogurt
- A pinch of roasted cumin powder
- A pinch of red chilli powder
- Salt to taste
For the topping
- ¼ cup sauteed okra
- ½ cup radishes, sliced
- ½ cup sauteed beans
- A few spinach leaves
- 2 tablespoons onion, thinly sliced
Method
- Prepare the base. Cook the daal chilla until both sides are golden and crisp. Place it on a baking tray or oven-safe plate.
- Make the sauce. Mix the yoghurt with roasted cumin powder, red chilli powder, and a pinch of salt until smooth.
- Assemble the pizza. Spread the spiced yogurt sauce evenly over the chilla. Arrange the seasonal pizza toppings on top.
- Now, just bake. Place the pizza in a preheated oven at 200°C (400°F) for 8–10 minutes, just until the vegetables are tender and the edges of the chilla become crisp.
- Serve. Remove from the oven and enjoy immediately while warm.