📖 Instructions

1. First things first, lets whip up that chana masala. Grab a large pan and heat some oil over medium heat. Throw in those finely chopped onions and saute them until they turn a beautiful golden brown – about 5-7 minutes. Keep stirring so they don't burn, alright?
2. Now, toss in the ginger-garlic paste and saute for another minute until the raw smell disappears. Add the chopped tomatoes and cook until they soften and become pulpy. This should take around 5 minutes.
3. Next up, it's spice time! Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and amchur (dry mango powder). Mix everything well and saute for 2-3 minutes, adding a splash of water if the mixture starts to stick to the pan. We don’t want burnt spices now, do we?
4. Add the cooked chickpeas (chana), salt to taste, and mix well. Add about 1 cup of water and bring the mixture to a simmer. Cover and cook for 15-20 minutes, stirring occasionally, until the gravy thickens and the chickpeas are well-flavored. I somtimes think this is the best bit…
5. While the chana masala is simmering, let’s get that pizza dough ready. If you’re making your own, follow your favorite recipe. Or, if you’re using store-bought, just let it sit at room temperature for about 30 minutes to make it easier to roll out. Pro tip, I like to brush mine with a little garlic olive oil before adding my toppings
6. Preheat your oven to 475°F (245°C) with a baking stone or pizza steel inside. This is key for that crispy crust!
7. On a lightly floured surface, roll out the pizza dough to your desired thickness and shape. Transfer it to a pizza peel dusted with cornmeal or flour.
8. Spread a thin layer of tomato sauce evenly over the pizza dough, leaving a small border for the crust. Next, spoon the prepared chana masala over the tomato sauce, spreading it evenly. Don't be shy now! A good even coating is key here
9. Sprinkle a generous amount of grated mozzarella cheese over the chana masala. Add some of that provolone too, I mentioned, earlier!
10. Scatter the chopped green chilies over the cheese. This is where you can control the heat – add as many or as few as you like. I like a nice kick, so I go all in!
11. Carefully slide the pizza from the pizza peel onto the preheated baking stone or pizza steel in the oven. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Keep an eye on it, ovens can be temperamental!
12. Remove the pizza from the oven and let it cool for a couple of minutes before slicing. Garnish with fresh cilantro leaves and a squeeze of lemon juice. This adds a lovely freshness and zing to the pizza.