Spicy Jackfruit Curry Pizza

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Spicy Jackfruit Curry Pizza

SERVES 2

5 MINS PREP

COOKS IN 10 MINS

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.

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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.

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

In this distinctively intense curry, the heat of chillies has been caringly tempered to create the perfect balance of heat and flavour. Perfect with pork, chicken, lamb, eggs or meaty vegetables.

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