Facebook Spicy Jackfruit Curry Pizza Recipe | The Spice Tailor

Spicy Jackfruit Curry Pizza

The team here are The Spice Tailor love experimenting in the kitchen and often like to have a bit of a dish-off to see who can use our kits in the most creative ways. Here, our Marketing Manager has made a vegetarian pizza with pulled jackfruit, which is cooked in our Fiery Goan Curry. She has topped it with mozzarella, yoghurt, fresh coriander, pickled onion, black pepper and sesame seeds. Incredibly easy to make and packed with flavour and texture, this has become a real lunchtime favourite of ours. Note that you may want to defrost the pizza dough in the fridge overnight. Can be doubled for a family and can be made with our Original Tikka Masala for a milder version.
  • 2serves
  • 5mins prep
  • 10mins cook
The team here are The Spice Tailor love experimenting in the kitchen and often like to have a bit of a dish-off to see who can use our kits in the most creative ways. Here, our Marketing Manager has made a vegetarian pizza with pulled jackfruit, which is cooked in our Fiery Goan Curry. She has topped it with mozzarella, yoghurt, fresh coriander, pickled onion, black pepper and sesame seeds. Incredibly easy to make and packed with flavour and texture, this has become a real lunchtime favourite of ours. Note that you may want to defrost the pizza dough in the fridge overnight. Can be doubled for a family and can be made with our Original Tikka Masala for a milder version.
Made with
Fiery Goan Curry

Fiery Goan Curry

Share with friends

Ingredients

  • 1 pack of The Spice Tailor Fiery Goan Curry
  • 1 220g ball of frozen pizza dough, defrosted
  • A little white flour for dusting
  • 1 can of young jackfruit, drained
  • 1/2 cup of passata
  • A handful of grated mozzarella
  • 1 tbsp. plain yoghurt
  • ¼ red onion, finely sliced
  • 1 tsp. lemon juice
  • A handful of coriander leaves
  • 1 tsp. sesame seeds (optional)
  • Cracked black pepper to taste (optional)

Method

  1. Heat the oven to 220°C (fan).
  2. Pour the content of the small and large pouches from the curry kit into a pan and turn up to a medium heat. Set the spices aside for another cook. Add the drained jackfruit and passata.
  3. Cook for 5-8 minutes, stirring occasionally, until the jackfruit softens and the sauce has thickened somewhat.
  4. While the curry cooks, slice your red onion, place in a small bowl and pour over the lemon juice. Stir to ensure the slices are separated and well coated in the juices. Finely chop the coriander.
  5. Once the jackfruit curry is cooked, pull the jackfruit with a fork and set to one side.
  6. Dust your work surface and pizza dough with a small amount of white flour and roll out with a dusted roiling pin.
  7. Place some baking paper on a sheet pan and transfer the rolled out dough on top. Spoon on your pulled jackfruit curry and smooth it out to the edges, leaving about 8-10mm of the edge of dough uncovered. Then sprinkle on the mozzarella.
  8. Bake in the oven for 8-10 minutes until the crust and cheese are golden brown.
  9. Once out of the oven, dress with the yoghurt, onions, coriander and - if you want - sprinkle with some sesame seeds and black pepper.
  10. Cut into slices and enjoy.

Related recipes

Lentil and Jackfruit “Crab” Cakes
View Recipe
Lettuce Wraps with Thai Red Curry Tofu by Anisha
View Recipe
Tofu and Mushroom Korma with Peas and Baby Tomatoes
View Recipe
Vegetable and Paneer Korma with Apricots
View Recipe
Bombay Potatoes
View Recipe
Sweetcorn Cob and Peanut Curry
View Recipe
Karahi Mushrooms with Peas
View Recipe
Paneer and Peppers Karahi
View Recipe
Smoky Aubergine Mash (Bharta)
View Recipe
Vegetable and Lentil Pot Pies with Tomato Chutney
View Recipe
Tofu and Vegetable “Pad Thai” Style Noodles
View Recipe
Chickpea and Vegetable Tajine
View Recipe
Italian-Style Neatballs in a Tomato Sauce
View Recipe
Spicy Buffalo-Style Hot Chickpea Wraps
View Recipe
Loaded Jackfruit Nachos
View Recipe
Roasted Pumpkin Curry
View Recipe
Chickpea and Aubergine Pastries by Carrie
View Recipe
Liz’s Chickpea Masala Pizza
View Recipe
Ricotta-Stuffed Pasta Shells in Fiery Tomato Sauce
View Recipe
Tikka Tomato Rice 3 x Ways
View Recipe
Kerala-Style Mixed Vegetable Coconut Avial
View Recipe
Indian Street-Food Potato Cakes with Chickpea Chaat
View Recipe
Baked Cauliflower Mac and Cheese
View Recipe
Carrot, Lentil and Spinach Soup
View Recipe
Butternut Squash, Kale and Feta Gratin
View Recipe
Crispy Lentil Fritters
View Recipe
Tandoori Grilled Vegetable Ratatouille with Feta and Herbed Greek Yoghurt
View Recipe
Spiced Veggie Lasagne
View Recipe
Crunchy Rendang Vegetable Lettuce Wraps
View Recipe
Stir-Fried Thai Green Rice Noodles with Vegetables
View Recipe
Tandoori Mushroom, Fig and Goats Cheese and Spinach Salad
View Recipe
Yoghurt Filled Tandoori Baby Potatoes
View Recipe
Vegetable and Goat’s Cheese Naanchiladas
View Recipe
Roasted Squash, Chilli and Goats Cheese Naans
View Recipe
Peas, Beans, Spinach and Sweetcorn Korma
View Recipe
Grilled Halloumi and Aubergine Wraps with Herbed Yoghurt
View Recipe
Aubergine and Spinach Coconut Curry
View Recipe
Spicy Mushroom, Squash and Goat's Cheese Parcels
View Recipe
Elegant Filo Topped Vegetable Curry
View Recipe
Keralan Coconut Broth with Corn-on-the-Cob and Cannellini Beans
View Recipe
Fiery Goan Aubergine, Potato And French Bean Curry
View Recipe
Tandoori Mushroom Buddha Bowl with Black Rice
View Recipe
Elegant Paneer Terrine in a Tikka Masala Sauce
View Recipe
Peppery Mushroom, Aubergine and Pea Curry
View Recipe
Vegetable and Ricotta Enchiladas
View Recipe
Baked Tofu and Spinach Stuffed Aubergines
View Recipe
Creamy Rogan Mushrooms
View Recipe
Indonesian Aubergine Rendang Curry
View Recipe
Thai Red Pumpkin Curry
View Recipe