How to Make Indian Seafood Pizza (Traditional & Healthy Version)
Indian Seafood Pizza is a delightful fusion dish that brings together the bold flavors of Indian spices and the goodness of fresh seafood on a crispy, whole wheat 'atta' base. Though pizza has global roots, Indian chefs have crafted their own versions using local seafood like prawns and fish, combined with masalas and seasonal vegetables. This dish is perfect for lunch, offering a nutritious and flavorful meal that can be enjoyed during family gatherings or festive occasions like Holi or Diwali. The seafood pizza is a showcase of India’s coastal bounty, reflecting the culinary influences from regions such as Goa, Kerala, and Bengal, where seafood is a staple. The use of 'atta' instead of refined flour, and the inclusion of fresh coriander and tangy homemade tomato sauce, makes this recipe healthier and uniquely Indian. Each bite is a harmonious blend of aromatic spices, fresh herbs, and succulent seafood, offering a taste that is both comforting and exciting. Whether you are looking to impress guests or add variety to your regular meals, Indian Seafood Pizza is a wonderful addition to your lunch menu, bringing together tradition, nutrition, and modern flair.
Ingredients
- 1 cup Whole wheat atta (for base)
- 100 grams Fresh prawns (cleaned & deveined) (jhinga)
- 80 grams Fish fillet (boneless, chopped) (machhli)
- 1 small, sliced Onion (pyaz)
- 1/2, diced Capsicum (shimla mirch)
- 1/2 cup Tomato puree (homemade preferred)
- 1/4 cup Low-fat mozzarella cheese
- 2 tbsp, chopped Coriander leaves (dhaniya patta)
- 1/2 tsp Red chilli flakes (lal mirch)
- 1 tsp Fresh ginger-garlic paste (adrak-lahsun)
- 1 tbsp Olive oil (for brushing)
- to taste Salt (namak)
- 1/2 tsp Black pepper powder (kali mirch)
Step-by-step instructions
Step 1 · Prepare the atta pizza base by mixing whole wheat atta
Prepare the atta pizza base by mixing whole wheat atta, a pinch of salt, and water. Knead into a soft dough and let rest for 10 minutes.
Step 2 · Roll out the dough into two 8-inch rounds
Roll out the dough into two 8-inch rounds. Pre-cook each base on a hot tawa for 2 minutes on each side until lightly golden.
Step 3 · In a pan
In a pan, heat half the olive oil. Sauté ginger-garlic paste, then add prawns and fish pieces. Cook for 3-4 minutes until seafood turns opaque. Season with salt and black pepper.
Step 4 · Spread tomato puree evenly over each base
Spread tomato puree evenly over each base. Top with sautéed seafood, onion slices, capsicum, and sprinkle red chilli flakes.
Step 5 · Scatter low-fat mozzarella cheese and drizzle remaining olive oil
Scatter low-fat mozzarella cheese and drizzle remaining olive oil. Place pizzas on a baking tray and bake at 200°C for 10 minutes or until cheese melts and base is crisp.
Step 6 · Remove pizzas
Remove pizzas, garnish with chopped coriander leaves, and slice. Serve hot.
Why this recipe is healthy
Choosing whole wheat atta over maida and using fresh seafood makes this pizza a nutrient-dense option for lunch. It’s lower in unhealthy fats and calories compared to traditional pizzas, with extra benefits from fiber, lean protein, and antioxidants from vegetables and herbs. The recipe is adaptable for weight management, diabetic diets, and kid-friendly meals, making it a smart and delicious choice for Indian homes.
A note on tradition
Indian Seafood Pizza is a modern fusion dish that has gained popularity in coastal cities and urban centers. It incorporates traditional ingredients and techniques, such as the use of atta for the base and local seafood varieties, reflecting India’s rich culinary heritage. While not tied to any specific festival, it is often served during celebrations, family lunches, or special occasions, especially in regions like Goa and Kerala where seafood is a daily staple.