Unique Pizza recipes by these chefs must be on your radar!

Is it a party? Well, order a Pizza! Is it a get-together? Let's order Pizza! Basically, nowadays, anything and everything calls for a pizza! In such a case, if you are still stuck on the regular pizzas that are offered in the market, we are here to help you explore this cheesy world with many more such unique pizza recipes! These chefs, belonging to the various brands, are sharing their exclusives with you and you must check this right away!

Siamese Spiced Pizetta by Chef Sarab Kapoor (Freelance Chef, Singapore)

Chef Sarab Kapoor

Ingredients you require!

Pizza Base

Potato Papads or Khakras

Thai Pizza Sauce

2tbsp thai red curry paste, 11/2 tbsp peanut butter, ½ cup coconut milk, 1tsp chili sauce- optional,1tbsp lemon juice, Salt. Mix all the sauce ingredients and set aside.

Toppings

1cup mozzarella cheese, Choice of veggies like Red, Green & yellow peppers

Cherry tomatoes, mushrooms - optional, Thai Basil & lime leaf strips, olive oil

Let's Assemble!

Siamese Spiced Pizetta

Brush the base with a little oil, smear pizza sauce over, sprinkle veggies followed by cheese, and place in a moderate oven for about 8-10 minutes till the cheese starts to bubble. If using potato papad base then microwave for 2-3 minutes or till the cheese is

melted, garnish with basil and lime leaves, and then, serve hot!

Pizza Bianco with Arugula Leaves by Chef Supreet Ghai (Director of Culinary for ibis & ibis Styles India, Mumbai)

Chef Supreet Ghai

Ingredients you will need!

Dough for one large pizza, 2 tablespoons olive oil, 3 garlic cloves, minced, 8 oz ball of fresh mozzarella, sliced very thinly, 1/3 cup ricotta cheese, 1/2 tsp. kosher salt,1/4 tsp. freshly ground black pepper, 1/8 teaspoon dried oregano, 1/8 teaspoon dried thyme, 1/3 cup freshly grated Pecorino Romano or parmesan cheese.

Optional Arugula topping

2 cups baby arugula greens, lemon juice, pinch of salt and pepper.

Let's make it!

Pizza Bianco with Arugula Leaves

Take pizza dough and stretch it to the desired size. Prebake in the oven at 425 degrees F for 5 minutes. Remove from the oven brush with olive oil and put minced garlic.

In a small bowl, mix ricotta, salt, pepper, and herbs. Spread the mixture into a thin layer across the pizza. Layer with thin slices of fresh mozzarella, and half the pecorino cheese.

Bake at 425 degrees F for 10-15 minutes, until cheese is melted and bubbly. Remove from the oven and sprinkle with remaining pecorino and crushed red pepper flakes, if

desired. It is optional to toss fresh arugula with lemon juice, salt, and pepper. Top on pizza just before serving.

You must know!

If you are looking to save time, pre-bake the dough ahead of time, allow it

to cool completely, and store it covered, in the refrigerator for 1-2 days until ready to add toppings and bake. The entire pizza can also be assembled 1-2 days ahead of time.

Freezing Instructions: For best results, freeze the pizza crust or dough. It contains 152kcal (calories).

Chicago Style Mini Deep Dish Pizza Pie by Gunjit Singh Chawla (Corporate Chef at Independence Brewing Company, Mumbai)

Ingredients to have!

Pizza Dough

250 kg Flour, 3 gm granulated sugar, 30 ml warm water, 2.5gm fresh yeast, 125 ml milk, 10gm salt, 10gm sugar, 12 ml Oil.

 Pizza Sauce

250gm whole tomatoes, crushed by hand, 15ml Extra Virgin Olive Oil, 10gm unsalted butter, 5gm fresh basil, 5gm dried oregano, 5gm sugar, 5 gm minced garlic, 2gm salt, 30gm onion, peeled and quartered.

Pizza Topping 

 25 gm sliced provolone cheese, 75 gm fresh mozzarella cheese, sliced, 50 gm Italian sausage, sliced thick, 10 gm Parmigiano-Reggiano cheese, 10 ml Olive oil, 20  gm  sliced pepperoni.

Method to check out for this!

Chicago Style Mini Deep Dish Pizza Pie

Mix sugar and warm water in a bowl. Sprinkle in yeast and let dissolve, for about 15 minutes. Combine flour, and salt in a bowl. Once yeast becomes foamy, add to dry ingredients along with oil. Gently combine with a rubber spatula until a dough ball is formed. Knead for 90 seconds. Roll into a ball and place in a bowl greased with 1/2 teaspoon olive oil. Cover with a plate and let rise in a warm spot until doubled in volume, 1 to 2 hours. Make the sauce: In a food processor, blend all of the sauce ingredients until it forms into a puree. Cook sauce in a large saucepan over medium-low heat for 5 minutes. Bring to a simmer, reduce heat to lowest setting, and cook, stirring occasionally, for about 1 hour. Punch down the risen dough and knead for another 3 minutes to release any air. Let's settle for 15 more minutes. Position an oven rack in the middle of the oven and preheat to 450 degrees F. Coat the bottom and sides of a 4-inch Tart mould  or traditional Chicago-style pizza pan with melted butter. Using your hands, spread out about 50-60 gm of the dough across the bottom and up the sides of the pan. Spread provolone cheese over the bottom of the crust. Spread a layer of fresh mozzarella on top. Add a layer of Italian sausage and pepperoni. Ladle pizza sauce generously on top and spread out to the edges. Sprinkle top evenly with grated Parmesan Cheese. Drizzle the crust and center with 1 tablespoon olive oil. Bake, rotating halfway through, until golden around the edge, about 30 minutes. Let it rest for about 5 minutes, then either gently lift the pizza out of the pan if using Chicago base or Tart mould or just cut your slice out of the pan like a pie!      

Almond Pizza, by Chef Shivani (Founder of Gourmestan and Bliss Bites GC, Dubai)

Chef Shivani

Ingredients to check!

Sohorghum hour 250 grams, Almond flour 250g, Salt 5g, Oil 20g, Water 300g

Note: Ready to make 10pcs, pizza of 7inch

Let's get on this quick recipe like this!

Almond pizza

Mix all together prepare the dough and rest it for 1 hour with a damp Muslin cloth, Roll and bake, at 120-degree pre-heat, And bake it for 8-10 mins, Roll out Your favourite sauce and add Your cheese drizzle some truffle oil and dash of fresh basil!

Gluten-free pizza with Buffalo mozzarella and charred Cherry tomatoes by Chef Ishijyot Surri (Executive Chef-SJI Hospitality and Foods Pvt. Ltd, Mumbai)

Chef Ishijyot Surri

Ingredients to must-have!

2 cups brown rice flour, 2 cups white rice flour, 1 cup tapioca flour, 1 cup potato starch, 2 teaspoon xanthan gum

Instructions to know!

In a large bowl, whisk together all the flour and xanthan gum until well combined. Store the flour blend in an airtight container until ready to use.

Pizza dough

1 1/2 cups gluten-free all-purpose flour blend, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 tablespoon olive oil, 1 teaspoon honey, 1/2 cup warm water, 2 teaspoons active dry yeast, 8-10nos, Cherry tomatoes, 75 gm Buffalo mozzarella cheese, 60 gms of pizza sauce, 4-5pcs of basil leaves, Pesto sauce for drizzle.

Time to make it!

Gluten-free pizza with Buffalo mozzarella and charred Cherry tomatoes

Preheat your oven to 425°F (220°C). In a small bowl, mix warm water and honey. Put the yeast over the water and let it sit for about 5 minutes until frothy. In a large mixing bowl, combine the gluten-free flour blend, xanthan gum, baking powder,

and salt. Add the olive oil and the yeast mixture to the dry ingredients. Mix until a soft dough forms. Place the dough on a lightly floured surface and knead it gently for a few minutes until smooth and elastic. Roll out the dough into a round shape about 1/4 inch thick. Transfer the dough to a pizza pan lined with parchment paper. Pre-bake the crust for about 8-10 minutes until it sets and starts to lightly brown. Remove the crust from the oven and add pizza sauce over the base top up along with Buffalo mozzarella cheese and Cherry tomatoes. Return the pizza to the oven and bake for an additional 12-15 minutes, or until the crust is golden brown and the toppings are cooked to your liking. Garnish the pizza with fresh basil leaves and drizzle with pesto sauce!

TBSE Greek Pizza by Chef Mohsin A Khan (Corporate Chef, The bar stock exchange and Bar bank, Mumbai)

Chef Mohsin A Khan

Ingredients to check out!

250 grams Overnight Fermented Pizza Dough, 40 Grams Marinated Heirloom Tomatoes, 50 Grams Olives, 100 Grams Pesto Base, 5 Grams Fresh Basil Leaves 

5 Grams Oregano, 10 ml Olive Oil, 5 Grams Rocket Leaves and a handful of Greek Feta Cheese, 5 ml Balsamic Reduction

Let's get started!

TBSE Greek Pizza 

Take 1000 gm of pizza flour, 500 milliliters of water, 20 grams of yeast, 18 grams of salt, 40 grams of sugar, and 40 milliliters of olive oil to make the pizza dough. Knead the dough until it's smooth and elastic, then let it rest for 24 hours until doubled in size. After the dough has risen, punch it down and divide it into portions. Shape each portion into a ball and let it rest for a few minutes before stretching it into a round pizza crust. Spread pesto sauce over the pizza crust, leaving a border around the edges. Add toppings fresh shredded mozzarella cheese, marinated heirloom tomatoes, and feta cheese. Preheat your oven to a high temperature, usually around 475-500°F (245-260°C). After carefully transferring the pizza onto a baking sheet or pizza stone that has been warmed, bake it until the cheese is melted and bubbling and the dough is golden brown. Once out of the oven, let the pizza cool for a few minutes before slicing it topping it with fresh basil leaves, and drizzle with balsamic reduction. Optionally, you can add extra toppings like fresh rocket leaves salad, a drizzle of olive oil, a sprinkle of grated Parmesan cheese, or a spray of truffle oil before serving. Serve your freshly baked pizza hot and enjoy!

The OG Pizza by Chef Nirvaan Thacker (Chef at Aglio, Mumbai)

Chef Nirvaan Thacker

Ingredients to know!

Pizza dough, 1 can (28 oz) imported Italian crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon salt, 2 cups shredded cheddar and mozzarella blend, 8 oz fresh Buffalo mozzarella, sliced, fresh basil leaves

3 tablespoons unsalted butter, melted 2 cloves garlic, minced.

Time to make it!

The OG Pizza 

In a bowl, mix together crushed tomatoes, oregano, basil, and salt. Set

aside, Preheat your oven to the highest temperature (usually around 500°F or

260°C). Punch down the dough and divide it in half for two pizzas. Roll out each portion on a floured surface to your desired thickness. Place rolled-out dough on a pizza stone or baking sheet. Spread a generous amount of tomato sauce over the dough. Sprinkle the cheddar and mozzarella blend evenly. Arrange slices of fresh Buffalo mozzarella on top.

Bake in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is bubbly and slightly browned. Finish with Fresh Basil and Garlic Butter. Remove the pizza from the oven and sprinkle fresh basil leaves over the top. In a small bowl, mix melted butter and minced garlic. Brush this garlic butter over the crust for a flavorful finish.

Napoli Pizza Recipe by Massimo Verzini (Head Chef, Si Nonna’s outlets in Mumbai and Pune)

Massimo Verzini

Check out these ingredients

Pizza Doughball: 280g, Gargano Pelati Sauce: 60g, Fior Di Latte (fresh mozzarella): 80g, Kalamata Olives, pitted and sliced: 25g, Capers buds: 10g, Sliced Garlic: 10g, Oregano (dried): 1g, Extra Virgin Olive Oil (EVOO): 6ml, Fresh Italian Basil (for garnish)

Instructions to make!

Napoli Pizza

Preheat your Mount Vesuvius Volcanic Stone Oven to 400°C. Take the pizza doughball and stretch it out into a 12-inch pizza base on a floured surface. Ensure the thickness is even across the pizza. Spread Gargano Pelati sauce evenly over the stretched dough,

leaving a small border around the edges of the crust. Distribute Fior Di Latte (fresh mozzarella) evenly over the sauce. Scatter sliced garlic, Kalamata olives, and capers over the pizza. Sprinkle dried oregano evenly for added flavor. Drizzle Extra Virgin Olive Oil (EVOO) over the pizza to enhance the richness. Carefully transfer the assembled pizza to the preheated oven. Bake for approximately 90 seconds or until the crust is golden and the cheese is melted and bubbly. Using a pizza peel or similar tool, remove the pizza from the oven and place it on a cutting board. Garnish the hot pizza with fresh Italian basil leaves for a burst of aromatic freshness. Slice the Napoli Pizza and serve immediately to enjoy the flavors at their peak. Optionally, you can drizzle a bit more EVOO on top before serving for an extra touch of richness!

Hops Taco Pizza by Chef Vikas Seth (Chef at Embassy Leisure, Bengaluru)

Chef Vikas Seth

Ingredients to check out!

Pizza Dough160g, Nutty Serrano Sauce 2tbsp, Pulled Chipotle Chicken 3tbsp

Red Kidney Beans, Boiled 1tbsp, Cheddar Cheese, grated 1tbsp, Mozzarella, grated 2tbsp, Jalapenos, sliced 1tbsp, Black Olives 1tbsp, Pico De Gallo 1tbsp, Sour Cream 1tbsp, Iceberg Lettuce, chopped 2tbsp, Cilantro Leaves few sprigs, Broken Tortilla Chips(Nachos) 1tbsp, Olive Oil 1tsp.

Method to know!

Hops Taco Pizza

Preheat the oven along with the Pizza stone/back of the baking sheet for at least 20 to 30 minutes at 250 C or to maximum the temperature that it can go. On a lightly floured back of a tray, place the flattened stretched pizza dough, and using a small ladle add nutty serrano sauce, use the back of a ladle to spread it evenly and thinly, leaving ½ inch slightly thicker edge all around. Top it with pulled chipotle chicken, beans, black olives, jalapenos, grated cheddar cheese, and mozzarella, and spread it evenly over the entire pizza. Gently slide the pizza from the back of a tray to the preheated Pizza

stone/back of the baking sheet. Bake for 7 to 10 minutes or until the crust is golden and

cheddar cheese is bubbling and caramelized and the edges of the pizza are golden brown. Remove the pizza carefully from the oven, brush the edges with olive oil, and top it with pico de gallo, chopped lettuce, and broken tortilla chips spread it evenly over the entire pizza, and add in sour cream drops. Transfer to the chopping board, and garnish with a few cilantro sprigs. Slice and serve immediately.