Meet your new Indian-inspired pizza obsession - a fluffy focaccia crust that’s lighter, pillowy, and way more addictive than regular pizza dough.
Then comes the star: our Tomato Achaar, taking this pizza to the next level with its tangy, spicy, flavor-packed punch.
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Ingredients
1 batch King Arthur’s Big & Bubbly Focaccia (prepared through step 11)
2–3 cups shredded cheese of choice (mozzarella recommended)
1 jar Brooklyn Delhi Tomato Achaar
Fresh basil, sliced
Cherry tomatoes, sliced
Method
Prepare the Big & Bubbly Focaccia dough through step 11, letting it rise in a 9"x13" pan. Preheat the oven to 500°F.
Once the dough has risen, sprinkle about three-quarters of your shredded cheese over the dough. Lightly oil your fingers and dimple the dough, pressing the cheese into it.
Spread the entire jar of Tomato Achaar evenly over the base. Top with the remaining shredded chees
Scatter sliced basil and cherry tomatoes over the top.
Place the pan on the lower rack and lower the oven temperature to 450°F. Bake for 15–18 minutes, until the cheese is golden and the edges of the dough are crisp.
Remove from the oven and carefully lift the pizza out of the pan onto a wire rack. Remove the parchment paper, set the rack on a baking sheet, and return to the oven for another 5–7 minutes to crisp the sides.
Let cool for 5–10 minutes, then slice and serve.
In this recipe
