Spicy Jackfruit Curry Pizza
Spicy Jackfruit Curry Pizza
Made With Our Fiery Goan Curry
SERVES 2
5 MINS PREP
10 MINS COOK
SHARE THIS RECIPE
×
Ready to get cooking?
We’ve sent the recipe to you and it’ll be in your inbox in just a moment. We really hope you enjoy the dish!
EXPLORE MORE RECIPES
Keep this recipe for later
EMAIL ME A PRINT COPY
Tailored to Taste
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.
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
- Heat the oven to 220°C (fan).
- 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.
- Cook for 5-8 minutes, stirring occasionally, until the jackfruit softens and the sauce has thickened somewhat.
- 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.
- Once the jackfruit curry is cooked, pull the jackfruit with a fork and set to one side.
- Dust your work surface and pizza dough with a small amount of white flour and roll out with a dusted roiling pin.
- 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.
- Bake in the oven for 8-10 minutes until the crust and cheese are golden brown.
- Once out of the oven, dress with the yoghurt, onions, coriander and - if you want - sprinkle with some sesame seeds and black pepper.
- Cut into slices and enjoy.
Tailored to Taste
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.
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
- Heat the oven to 220°C (fan).
- 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.
- Cook for 5-8 minutes, stirring occasionally, until the jackfruit softens and the sauce has thickened somewhat.
- 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.
- Once the jackfruit curry is cooked, pull the jackfruit with a fork and set to one side.
- Dust your work surface and pizza dough with a small amount of white flour and roll out with a dusted roiling pin.
- 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.
- Bake in the oven for 8-10 minutes until the crust and cheese are golden brown.
- Once out of the oven, dress with the yoghurt, onions, coriander and - if you want - sprinkle with some sesame seeds and black pepper.
- Cut into slices and enjoy.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Fiery Goan Curry
Goa is a unique Indian region that is a wonderous blend of old word Portugal and India - with wide beaches lined with palm trees and laid-back people thrown in.
In this mellow and colourful city, it is hard to imagine the intensity of the flavours in the food - and none more so than this fantastic curry. Look up ‘mouth-watering’ in the dictionary and you will see our Fiery Goan Curry. A delicious blend of caramelised onions, vinegar, spices, tomatoes and - of course - a good amount of red chillies. It is a punchy heavyweight of a curry where heat and flavour are equally balanced at the weigh in! It is very versatile and transforms to suit your choice of ingredients. But, like other Goans, it doesn’t take offence if you want to dial down the heat by adding a little coconut milk or cream. We haven’t actually entered him into any competitions, but if we did, he would come home the punchy heavyweight victor!
Restaurant quality meals in minutes
Restaurant quality meals in minutes
Explore the world through flavour today
Explore the world through flavour today
