Jackfruit on pizza? As 'bhindi on pizza' goes viral, Indian chefs share recipes for unique desi pizzas

If you spend enough time on social media, you have definitely come across ‘bhindi on pizza’ memes. While it makes most people cringe, you can use these Indian toppings to make your pizzas interesting

Almost everybody loves pizzas because they are simply so comforting that you cannot imagine not ordering them during a house party or even at your favourite restaurant. For many years now, the Italian delicacy has tantalised the tastebuds of Indians, who have now made it their own. With a variety of flavours including chicken tikka ruling restaurant menus, the boundaries of what can go on a pizza are changing and evolving into something new every single day. 

Most recently the ‘bhindi on pizza’ meme has been doing the rounds, at least among people who are constantly scrolling through food on their timelines on social media. While there are several captions like ‘Let me ruin your day’ and sarcastic ones as well like ‘Top choice for bhindi lovers’, the image has been most likely been generated by Artificial Intelligence (AI), according to meme screenshots. Becoming viral almost instantly because of its very ingredients, it has certainly got many reactions making people cringe but come what may, ‘bhindi on pizza’ is having its moment, just like ‘pineapple on pizza’ did a few years ago, and returns every once in a while. 

Coincidentally, the world observes Margherita Day on June 11 to celebrate the type of pizza preparation that has become a favourite among people. While the jury is still out about the topping and its place on pizza, mid-day spoke to Indian chefs to ask them for other Indian toppings that people would definitely enjoy. 
They not only share recipes the familiar Goan chorizo but also another that includes pizza, with a side of truffle, that has also been going viral as an ingredient, but not without another choice that would certainly blow your mind – jackfruit on pizza. 

Trattoria
If you have gorged on pizzas that are beyond the regular choices available out there, then you have definitely come across unique Indian flavours. Chef Anurag Bainola, who is the executive chef at La Estoria, Goa IHCL SeleQtions, says you can easily make the Goan Chorizo Pizza. While it is available in quite a few restaurants and pizzerias in Mumbai and India, it is hard to ignore the growing popular of the traditional Goan ingredient beyond the sunshine state. For Bainola, it is personal. He shares, "I grew up eating choris pav at roadside stalls and Sunday markets—there’s an emotion and boldness in that sausage that’s hard to match. I wanted to bring that story to the table in a globally familiar format. Pizza is a blank canvas, and Goan choris is a flavour bomb—pairing the two creates something nostalgic yet new. We balance the intensity with a layer of caramelised onions, and sometimes a hint of feni reduction for that smoky edge. It’s Goa, reinterpreted for the world, slice by slice.”

He says Goan chorizo is not only tangy but also deeply umami-rich, thanks to vinegar, garlic, chilli, and local spices. When paired with melty cheese and a crisp pizza base, it creates layers of bold, earthy, and acidic notes that cut through the richness beautifully. "The crumbled choris sausage crisps up beautifully in the oven, adding a chewy-spicy bite against the gooey cheese and soft crust. It’s the perfect example of regional Indian charcuterie meeting Italian tradition—East meets West in the most flavour-forward way. Depending on the choris blend, it can range from mildly smoky to volcano-level hot. Ideal for diners who want spice with character," he adds.

Also Read: Ditch French fries! Here are 5 easy potato recipes

Ingredients:

For the pizza dough (or use pre-made):
All-purpose flour 250 gm (2 cups)
Lukewarm water 150 ml (2/3 cup)
Active dry yeast 1 tsp
Sugar 1/2 tsp
Salt 1 tsp
Olive oil 1 tbsp

For the topping:
Goan pork chorizo (loosely removed from casing) 150 gm
Mozzarella cheese (shredded) 120 gm
Caramelised onions, from 1 medium onion, slow cooked 1/2 cup
Garlic, finely chopped 2 cloves
Olive oil 1 tsp
Fresh coriander, chopped 1 tbsp
Lime juice a squeeze (optional)
Feni, reduced lightly in a pan for smoky note (optional) 1 tsp 
Black pepper a pinch

Method:
1. Make the dough: Mix yeast, sugar, and warm water. Let sit 10 minutes until frothy. Combine flour and salt in a bowl. Add yeast mixture and olive oil. Knead into a soft dough (7–8 mins), cover and rest for 1–1.5 hours until doubled.
2. Prepare the toppings: Heat 1 tsp oil in a pan, sauté garlic until fragrant. Add chorizo meat (remove casing), cook on medium until fat renders and it browns slightly (about 6–8 mins). Set aside. Caramelise onions separately with a pinch of salt and olive oil, cook low and slow (10–15 mins).
3. Assemble the Pizza: Preheat oven to 220 degrees Celsius (430 degrees Fahrenheit). Roll dough into a 10–12-inch circle. Place on a pizza stone or tray. Lightly brush with oil (no sauce needed – choris will bring moisture). Add mozzarella, scatter caramelised onions and cooked chorizo. Optional: drizzle a few drops of reduced feni for smoky aroma. Bake for 10–12 mins until crust is golden and cheese is bubbly.
4. Finish and serve: Sprinkle fresh coriander and a squeeze of lime. Serve hot with a cold beer or feni cocktail.

Chef’s tips: 
1. Balance the chorizo heat with a drizzle of honey or a dollop of hung curd if needed.
2. Make mini versions as bar bites or tapas with Goan cocktails.

Truffle Paneer Tikka Pizza 
While paneer on pizza is not new, chef Amandeep Simgh, who is the executive sous chef at The Westin Mumbai Garden City in Goregaon, elevates the classic paneer pizza by adding truffle to it, at a time when the ingredient is becoming really popular on restaurant menus. He explains, "This pizza combines smoky Indian tandoori paneer tikka with luxurious white truffle oil and a creamy cheese base, creating a perfect blend of earthy, spicy, and umami flavours."

Ingredients:
Pizza dough 200 gm
Paneer, cubed (cottage cheese) 100 gm
Hung curd 40 gm
Tandoori masala 10 gm
Lemon juice 5 ml
Salt 2 gm
Mozzarella 100 gm 
Cream cheese 50 gm
Garlic 5 gm
White truffle oil 3-5 ml
Olive oil 10 ml
Fresh coriander 

Method: 
1. Mix yogurt, tandoori masala, lemon juice, and salt. Coat paneer cubes and marinate for 30 min. Grill or roast until charred.
2. Mix cream cheese with chopped garlic and spread over rolled pizza dough.
3. Add mozzarella, grilled paneer, and bake at 300 degrees Celsius for 8–10 minutes until crust is golden.
4. Drizzle truffle oil and sprinkle chopped coriander.

Pulled Jackfruit Pizza
Just like bhindi or pineapple on pizza, Pulled Jackfruit Pizza seems unimaginable but chef Ranjeet Yadav, who is the executive chef at Courtyard by Marriott in Ranchi, says you can trust him on the flavours. Rich in texture and bursting with smoky, tangy flavour, this recipe turns humble jackfruit into a gourmet topping that even meat-lovers will appreciate. Yadav explains, "The pizza is created with jackfruit because it is vegan-friendly and hearty, rich in fibre and nutrients, packed with BBQ-style flavour, and perfect for casual dinners or gourmet plant-based menus." Known for its meat-like texture and ability to absorb bold flavours, the “young green jackfruit is a versatile and sustainable alternative to pulled meat. Pair it with a crisp pizza base, spicy tomato sauce, and melty cheese (plant-based or regular), and you’ve got a pizza that satisfies both cravings and conscience," he adds.

Ingredients:

For the pulled jackfruit:
Fresh young green jackfruit (about 400 gm) 1 no
Oil 1 tbsp
Onion, finely chopped 1/2 no
Garlic cloves, minced 2 nos
Smoked paprika 1/2 tsp
Ground cumin 1/2 tsp
Chilli powder 1/2 tsp
Salt to taste
BBQ sauce (or tomato paste for an Indian-style twist) 3 tbsp
Water a splash if needed

For the pizza:
Ready-made pizza base or homemade dough (8–10 inches) 1 no
Pizza sauce or marinara 3 tbsp
Mozzarella cheese or vegan cheese 1/2 cup
Onion, sliced (optional) 1/2 no
Capsicum/bell pepper, sliced 1/2 no
Fresh coriander or basil for garnish
Chilli flakes or oregano (optional)

Method:
1. Prepare the pulled jackfruit: Shred jackfruit using hands or a fork to create a “pulled” texture. Heat oil in a pan, sauté chopped onions until soft. Add garlic and cook for 30 seconds. Add paprika, cumin, chili powder, and salt. Stir in the shredded jackfruit. Add BBQ sauce, mix well, and cook for 10–12 minutes until the jackfruit is tender and well coated. Add water if it gets too dry.
2. Assemble the pizza: Preheat oven to 220 degrees Celsius (430 degrees Fahrenheit). Spread pizza sauce over the base. Add a generous layer of pulled jackfruit. Sprinkle cheese evenly, then top with onions and peppers.
3. Bake: Bake for 10–12 minutes or until cheese is melted and the base is golden.
4. Serve: Garnish with fresh coriander or basil, a sprinkle of chili flakes, and enjoy hot.

Chef’s tip:
1. For extra smoky flavour, grill the jackfruit for a minute before topping the pizza. You can also add sweet corn, olives, or jalapeños for variation.

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