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Tikka Roast Pizza ‘Not Chicken’
Essential Cuisine

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Tikka Roast Pizza ‘Not Chicken’

Tikka Roast Pizza ‘Not Chicken’
PREP TIME: 30 mins
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.


400g good quality pizza sauce

Nigella seeds, for garnish

20g roughly chopped coriander

150g cauliflower florets

250g NextEra Plant Based Chicken Style Pieces

75g Street Food Chef South Indian Seasoning

75g rapeseed oil


Pizza Dough

500g ‘00’ fine flour

5g fi ne sea salt

7g sachet dried yeast

10g caster sugar

30g extra virgin olive oil

350g warm water


Saag Aloo

200g diced cooked potato

50g chopped white onion

150g cooked spinach

20g rapeseed oil

20g Street Food Chef Indian Seasoning


Vegan ‘Paneer’ Cheese Sauce

300g silken/soft tofu

16g Essential Cuisine Vegetable Stock Mix

100g plant based milk

5g lemon juice

5g dijon mustard


Tikka Masala Sauce

400g chopped tinned tomatoes

20g tomato paste

100g white onion, finely chopped

20g garlic, chopped

10g lemon juice

10g sugar

50g Street Food Chef South Indian Seasoning

100g full fat greek yogurt

20g rapeseed oil


Pickled Red Onions

200g sliced red onions

200g water

100g white wine vinegar

50g granulated sugar


1. Dough - Add the fl our and salt to a bowl and combine, then make a well in the centre. Mix the sugar, yeast and olive oil into a jug with the warm water. Add into the well in the bowl and mix until a dough is formed. Cover and set aside to prove.

2. Pickled Red Onions – Place the water, vinegar and sugar in a pan and bring to the boil. Pour over the onions and allow to cool.

3. Saag Aloo – Heat the oil in a frying pan. Add the onion and cook for 2-3 minutes until soft. Add the potatoes and fry until they colour a little. Add the spinach and SFC South Indian Seasoning cook and stir together. Set aside to cool.

4. Tikka Masala Sauce – Heat the oil in a pan and sweat the onion and garlic. Add the tomato past and cook for 1 minute. Add the sugar and the SFC South Indian Seasoning and cook for 1 minute. Add the tomato and lemon juice and bring to a simmer and cook for 5 minutes. Stir in the Greek yogurt and remove from the heat.

5. Vegan ‘Paneer’ Cheese Sauce – Add all the ingredients to a blender and process until smooth. Add to a pan and heat through gently. Cool and set aside.

6. Coat the caulifl ower with half of the 75g oil and half of the 75g of SFC South Indian Seasoning and the same with the NextEra plant-based chicken. Place them on separate trays and roast in a 180°C oven. 10 minutes for the plant-based chicken and 15-20 minutes for the caulifl ower until tender. Allow to cool.

7. Knock back the pizza dough and split into 4 even pieces. Roll out on a fl oured surface into a 10-inch round base.

8. Spread a ladle of the pizza sauce on the base. Top with the caulifl ower, plant-based chicken and saag aloo. Spoon on some of the tandoori sauce and the paneer sauce followed by the nigella seeds.

9. Heat your oven to its highest heat setting (if you have a pizza stone this can be heated too). Place the pizza in the oven on a tray or the stone and cook until the dough has risen, and the cheese has melted. This will take 3-5 minutes depending on the oven.

10. Top with the pickled onions and the chopped coriander. Slice into 6 pieces and serve.

This recipe features...

South Indian Style Seasoning

South Indian Style Seasoning

From Garden To Kitchen Recipe Book

This recipe features in our Interactive Recipe Books

Eat Street Recipe Book

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