If you are from Ahmedabad or have ever gone there than you know what bhakri pizza is (Jasuben's bhakri pizza). If you aren't then it's a mini crispy pizza topped with indian style pizza sauce, amul cheese, onions, peppers, and chaat masala. You can find these almost on every menu in Ahmedabad these days but it originated from Jasuben's old pizza. I remember having this at places like honest and choice! This recipe is so nostalgic for me, because I used to eat this ALL the time when we lived in India.
After we moved to the states my mom started making this at home, this is her recipe. She almost always has the pizza crusts and sauce handy because everyone is so obsessed with it (esp my brother). You can melt the cheese, I prefer not to because that's how my mom makes it and amul cheese tastes so good not melted. This dish seems like it's time consuming but it is not. There is just a lot of resting of the dough and crust. You can use this time to cut the veggies and prepare the sauce. I use a chopper to make my chopping very easy and everything cuts evenly. I hope this dish brings you to your childhood and if you have never had this then I hope this creates lots of memories for you and your family.
Stay happy, stay hungry!
Prep time: 10 minutes
cook time: 40 minutes
Total time: 50 minutes
Serving size: 10-12 bhakri pizza
2 packets pizza mix
1 can tomato pureé (28 oz.)
2 onion, chopped
6 garlic cloves, shredded
1-inch ginger, shredded
1 bell pepper, diced
1 tomatoes, deseeded and diced
2-3 green chilies, diced
1 tsp mustard seeds (rai)
¼ tsp asafetida (hing)
3 tbsp sugar, or to taste
3 tsp red chili powder
Salt to taste
Amul cheese, shredded
Chaat masala to taste
Cilantro, chopped (optional)
All purpose flour, as needed
Pizza crust: Preheat the oven to 425 degrees. Prep the pizza dough according to packaged directions. Let the dough rest for 10 minutes.
Roll the dough into small, bhakri like circles. Use all-purpose flour as needed to help with rolling out without sticking. It should be about .5-1 inches thick. Then poke the mini pizza dough with a fork for ventilation and also brush it with oil. Then wrap the pizza crusts in saran wrap. Let it rest for another 10 minutes.
Cook the pizza crust in the pre-heated oven for about 15-20 minutes or until golden brown. Keep an eye on the crust to prevent from burning.
Sauce: In a saucepan heat a little bit of oil then add mustard seeds to it, once it starts to splatter add asafetida, 1 onion, garlic, and ginger. Let this mixture cook until the onions have softened. Then add the tomato pureé, sugar, red chili powder, and salt.
Let the sauce cook until its dark red (around 10 minutes), keep stirring in between. Make sure the lid is closed to prevent splattering. Turn off the heat and add cilantro.
Assemble: On the pizza crust spread the sauce, shred amul cheese on top (however much you desire), top it with diced onions, tomatoes, peppers, and green chilies. Sprinkle chaat masala on top and enjoy!
If you have left over pizza crust you can simply store it at room temperature in an airtight container.
Left over pizza sauce can be frozen. Will last in the refrigerator for about 2 weeks.
I highly recommend using Amul cheese, but if you can’t find it you can substitute it with white cheddar cheese.
I use Betty Crocker brand pizza crust mix, can be found at any local grocery store.
To make it gluten free you can make this pizza on a cauliflower crust.