Cheesy Masala Corn Pizza

Indian pizza is a style of pizza where the toppings are inspired by the cuisine of India — think flavor-packed sauces, vegetables, and heavily spiced proteins. Indian pizza is thought to have been invented by San Francisco restaurateur Dalvinder “Tony” Multani in the late 1980s. Since then, Indian pizza concepts have opened across America. “There are few combinations that feel so equally Indian and American at the same time and that work so naturally without feeling forced,” says former Food & Wine Restaurant Editor Khushbu Shah, who loves an Indian pizza party, and has a whole chapter dedicated to Indian pizza in her cookbook, Amrikan: 125 Recipes from the Indian American Diaspora.

Cheesy Masala Corn Pizza is an homage to masala corn, an Indian snack that combines charred corn kernels with butter, lemon juice, and chaat masala, a spice blend that includes cumin, coriander, and amchur (mango powder). Here, the tangy, sweet-hot corn is paired with a wonderfully gooey mozzarella cheese sauce.

The recipe calls for Shah’s Indian Pizza Dough, which includes cumin and nigella seeds in the dough for additional flavor in each bite. The dough is a simple recipe that doesn’t require an overnight rise, but this pizza will also work on your favorite store-bought pizza dough or ready-made crust, or even atop store-bought naan.

Frequently asked questions

What is chaat masala?

Chaat masala is a spice blend with spices like cumin, coriander, Kashmiri chile powder, and fennel. It also has amchur powder, a powder made from dried mangoes, which gives the blend  fruity, sour notes. When using chaat masala, keep in mind it already contains salt. Check your seasoning level before adding additional salt. 

How spicy is Kashmiri chile powder?

Kashmiri chile powder is very mild, similar to the heat level of hot paprika. It adds smoky and sweet flavor to the masala corn in this recipe and is fantastic on grilled meats or sprinkled into stews. 

Notes from the Food & Wine Test Kitchen

If you have an Indian grocery store in your area, it should carry chaat masala and Kashmiri chile powder. You can also source them online from spicewalla.com. For extra heat, include the optional pickled jalapeños; omit them if you prefer a milder pizza. 

The foundation of the cheese sauce that tops this pizza is a basic roux. When you whisk the flour into the butter over heat and slowly add in milk, the sauce thickens before you add in the cheese. This makes the cheese sauce extra velvety and helps it spread evenly on the pizza. 

Suggested pairing 

The sweetness from the fresh corn and dried fruit in the spice blend pairs well with a fruity wine, such as a raspberry-scented Oregon Pinot Noir. We recommend Brick House Vineyards Select. 

Make ahead

Wrap leftover pizza slices in aluminum foil or plastic wrap and store in a ziplock plastic bag in the refrigerator for up to three days. You can also freeze leftover pizza, wrapped in aluminum foil or plastic wrap, in a ziplock plastic freezer bag for up to 2 weeks. Pizza is best reheated on the stove or in an oven.