Indian-Curry Veggie and Chevre Grilled Pizza | Midwest Living

Indian-Curry Veggie and Chevre Grilled Pizza

Indian-Curry Veggie and Chevre Grilled Pizza

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  • Yield: Four 10- to 12-inch pizzas
  • Prep 30 mins
  • Cook 12 mins
  • Grill 2 mins

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Garam masala, a spice blend you can make or buy, adds bold flavor to this vegetable pizza. Jalapeno peppers add a little spicy heat.


  • Homemade Pizza Crust (see recipe center)
  • 2 tablespoons water
  • 2 tablespoons lemon juice or white wine vinegar
  • 1 1/2 teaspoons Garam Masala or 1 teaspoon curry powder, 1/4 teaspoon ground cumin and 1/4 teaspoon ground cinnamon or ground allspice
  • 1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
  • 2 tablespoons olive oil
  • 1 pound round red potatoes, chopped
  • 1 medium onion, coarsely chopped
  • 1 medium zucchini, cut into thin bite-size strips
  • 1 -2 fresh jalapeno peppers (see note), seeded and finely chopped
  • 3 cloves garlic, minced
  • 2 teaspoons minced fresh ginger
  • 2 tablespoons olive oil
  • 6 ounces semisoft goat cheese (chevre) or feta cheese, crumbled
  • 2 tablespoons snipped fresh cilantro
  • 2 tablespoons snipped fresh mint


  1. Prepare Homemade Pizza Crust.
  2. In a small bowl, combine the 2 tablespoons water, lemon juice, Garam Masala and salt; set aside.
  3. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add potatoes and onion. Cook and stir 8 minutes or until potatoes are lightly browned and just tender. Add zucchini, jalapeno peppers, garlic and ginger. Cook and stir for 2 minutes. Add lemon juice mixture. Cook and stir for 2 minutes more. Remove from heat; cover and keep warm.
  4. For pizza: Remove pizza dough circles from freezer. Discard waxed paper and brush tops with some olive oil.
  5. For a charcoal grill, carefully slide 2 of the pizza dough circles, oiled side down, onto the lightly oiled rack of an uncovered grill directly over medium-hot coals. Grill for 1 to 2 minutes or until dough is puffed in some places and starting to become firm. Carefully turn the crusts with tongs, transferring them from rack to the back of a baking sheet. Working quickly and carefully, brush oil over grilled top of crust.
  6. For each pizza, spoon on 1/4 of the potato mixture. Top with 1/4 of the goat cheese. Transfer the pizzas from the baking sheet to the rack. Grill for 1 to 2 minutes more or until cheese is melted and crust is crisp. Remove pizzas from grill. (For a gas grill, preheat grill. Reduce heat to medium-hot. Place dough circles on grill rack over heat. Cover and grill as above.)
  7. Repeat grilling with remaining 2 dough parts and toppings. Transfer pizzas to a cutting board. Top with cilantro and mint. Serve immediately. Makes four 10- to 12-inch pizzas (6 to 8 servings).


  • Because chili peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chili peppers, wear plastic or rubber gloves. If your bare hands do touch the chili peppers, wash your hands well with soap and water.


  • Baking Method: Place 2 rounds at a time on a very large baking sheet. Bake in a 425 degree F oven for 5 minutes. Add toppings as above and bake 5 minutes more. Repeat with remaining crusts.

Nutrition Facts

(Indian-Curry Veggie and Chevre Grilled Pizza)

pro. (g) 16, cal. (kcal) 557, sodium (mg) 600, calcium (mg) 81, chol. (mg) 13, Fat, total (g) 23, carb. (g) 73, vit. C (mg) 22, iron (mg) 6, vit. A (IU) 146, fiber (g) 4, sat. fat (g) 6

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