Curry Pizza House Elk Grove–Style Indian Pizza at Home

This Indian-inspired curry pizza layers a gently spiced tomato-cream sauce, paneer, vegetables, and mozzarella over crisp, chewy pizza dough. The recipe is a home-style interpretation of the Indian-fusion pizzas people search for with Curry Pizza House in Elk Grove, not an official restaurant recipe; it gives you the same kind of savory, creamy, colorful combination with ingredients you can find at most supermarkets.

Ingredients

1 lb (454 g) refrigerated pizza dough, divided into 2 equal portions
2 tbsp (30 ml) neutral oil, divided
1 tbsp (14 g) unsalted butter
1/2 cup (75 g) finely chopped yellow onion
2 garlic cloves (6 g), minced
1 tsp (5 g) finely grated fresh ginger
1 tbsp (16 g) tomato paste
1 1/2 tsp (3 g) garam masala
1 tsp (2 g) ground cumin
1 tsp (2 g) paprika
1/2 tsp (1 g) ground turmeric
1/4 tsp (0.5 g) cayenne pepper, or less to taste
1 cup (240 ml) passata or smooth tomato puree
1/3 cup (80 ml) heavy cream
1/2 tsp (3 g) fine salt, plus more to taste
2 tbsp (16 g) all-purpose flour, for shaping
1 tbsp (9 g) cornmeal, for the baking surface, optional
8 oz (225 g) paneer, cut into 1/2-inch (1.3 cm) cubes
8 oz (225 g) low-moisture mozzarella, shredded
1/2 cup (75 g) thinly sliced red onion
1/2 cup (75 g) diced red or green bell pepper
1 small jalapeño (about 15 g), thinly sliced, optional
1/4 cup (4 g) chopped fresh cilantro

Instructions

Warm the dough and heat the oven. Take the dough out of the refrigerator, keep it covered, and let it sit at room temperature for 45 minutes so it relaxes and is easier to stretch. During this time, place a pizza stone or steel on the middle rack, if using one, and heat the oven to 500°F (260°C), or to its highest setting if it cannot reach that temperature. Allow the stone or steel to heat with the oven. If using a baking sheet, preheat the oven but leave the sheet out.
Make the curry sauce. Set a small saucepan over medium heat. Add the butter and 1 tablespoon (15 ml) of the oil. When the butter melts, add the yellow onion and cook for 3 to 4 minutes, stirring, until softened but not browned. Stir in the garlic and ginger for about 30 seconds. Add the tomato paste, garam masala, cumin, paprika, turmeric, and cayenne; stir for 30 seconds to bring out their aroma without letting the spices scorch.
Finish and cool the sauce. Pour in the passata, cream, and salt. Bring the mixture to a gentle simmer, then cook uncovered for 5 to 6 minutes, stirring often, until it looks smooth and slightly thicker than a pourable pasta sauce. Taste and adjust the salt or cayenne. Take the pan off the heat and let the sauce cool while you prepare the toppings. A very hot, loose sauce can soften the dough, so give it a few minutes to settle.
Prepare the toppings and shape the bases. Pat the paneer dry with a clean towel so excess moisture does not collect on the pizzas. Lightly dust a work surface with flour. Stretch or roll one portion of dough into a roughly 12-inch (30 cm) round, leaving the edge a little thicker. Repeat with the second portion. If the dough keeps springing back, cover it and let it rest for 5 minutes before continuing; pulling it aggressively can tear it. Set each base on parchment or a lightly floured peel. If using a baking sheet, brush it with the remaining 1 tablespoon (15 ml) oil and sprinkle with cornmeal if desired.
Sauce and top the pizzas. Divide the cooled curry sauce between the bases, spreading a thin, even layer and leaving about a 1/2-inch (1.3 cm) border. You may have a spoonful or two left; avoid using so much that the centers become wet. Divide the mozzarella, paneer, red onion, bell pepper, and jalapeño between the pizzas. Keep the toppings in an even layer rather than piling them high, which helps the crust bake through and the cheese melt evenly.
Bake the first pizza. Transfer one pizza to the hot stone or steel, or place its baking sheet on the middle rack. Bake for 11 to 12 minutes, checking at 10 minutes because ovens and dough thickness vary. The crust should be browned underneath and at the rim, and the cheese should be melted with a few golden spots. If the center still looks pale or soft, give it another 1 to 2 minutes.
Bake the second and finish. Carefully bake the other pizza for 11 to 12 minutes. Let each pizza rest on a cutting board for 3 minutes before slicing; this brief pause helps the cheese settle and makes the slices easier to lift. Scatter the cilantro over the top, slice each pizza into six pieces, and serve hot.

Tips

Keep the sauce balanced. Garam masala blends vary in strength, so start with the listed amount and add extra only after tasting. The sauce should be fragrant and savory, not so spicy that it overwhelms the paneer and cheese. If it tastes sharp, a tablespoon of cream can soften the edge.
Choose paneer or a substitute thoughtfully. Paneer is a mild, firm Indian cheese that holds its shape in the oven. If it is hard to find, use drained, pressed extra-firm tofu for a similar bite; it will taste less rich and should be seasoned lightly with salt. Cubed cooked chicken is another option, but keep it refrigerated until assembling.
Watch moisture and thickness. Use low-moisture mozzarella and a modest layer of sauce. Fresh mozzarella, wet vegetables, or too many toppings can leave the middle soggy. If using fresh mozzarella, blot it well and use less than the listed amount.
Use a safe transfer method. A preheated stone or steel gives the bottom a crisp finish, but a preheated, overturned heavy baking sheet is a useful substitute. If transferring dough feels difficult, assemble the pizza directly on a room-temperature sheet pan rather than risking a spill.

Serving Suggestions

Serve the pizza as soon as it has rested and been sliced, while the crust is crisp and the cheese is still stretchy. A simple green salad with cucumber, tomatoes, and a lemon dressing provides a fresh counterpoint to the creamy sauce. You could also put out a small bowl of plain yogurt or raita for anyone who wants a cool, tangy accompaniment, plus lemon wedges and extra cilantro for squeezing or sprinkling at the table.

For a more substantial meal, pair a slice or two with roasted cauliflower, a lightly dressed cabbage slaw, or a bowl of lentil soup. If serving several people, cut the pizzas into smaller squares or narrow wedges and place them on a warm platter so guests can sample more than one topping combination. Keep any extra chutney or yogurt on the side rather than spreading it over the pizza before baking; wet additions can soften the crust.

Variations

For a milder version, leave out the cayenne and jalapeño and use sweet bell pepper. To make it hotter, add sliced green chile after baking or increase the cayenne in small increments. For a more pronounced tikka-style character, stir 1/2 teaspoon (2.5 ml) lemon juice into the sauce after it comes off the heat; it adds brightness without changing the basic method.

To make the pizza vegetarian without paneer, use the pressed tofu substitute described above, or replace the paneer with 1 cup (150 g) of drained, cooked chickpeas divided between the pizzas. Chickpeas give the topping a softer, bean-like texture rather than the mild, springy bite of cheese. For extra vegetables, add 1/2 cup (50 g) of thinly sliced mushrooms, but sauté them first until their released liquid has evaporated. You can also swap the red onion for thinly sliced green onion, adding it after baking for a fresher, less sweet finish.

If you prefer a richer sauce, replace the heavy cream with 1/3 cup (80 ml) evaporated milk or unsweetened coconut milk. Coconut milk brings a noticeable coconut aroma, while evaporated milk is milder and closer in flavor to cream. For a crisp, thin base, divide the dough into three portions instead of two and roll each one thinner; check the pizzas a few minutes earlier, since thinner crusts brown faster. For a thicker, softer crust, keep the two portions and allow the shaped dough to rest for 10 minutes before topping.

Storage and Reheating

Let leftover slices cool briefly, then refrigerate them in a covered container within 2 hours of baking. They keep for 3 to 4 days in the refrigerator. For the best texture, place parchment between stacked slices so the toppings do not stick together. You can freeze individually wrapped slices for up to 2 months; thaw them overnight in the refrigerator for more even reheating, or reheat from frozen with extra time.

To reheat refrigerated slices, place them in a skillet over medium-low heat for 3 to 5 minutes, covering the pan for the final minute if the cheese needs help melting. Alternatively, bake them on a sheet at 375°F (190°C) for about 8 to 10 minutes. The crust should be hot throughout and the cheese bubbling; when checking leftovers with a thermometer, reheat to 165°F (74°C), the USDA FSIS recommended temperature. A microwave works in a pinch, but it softens the crust, so use short bursts and expect a less crisp result.

Frequently Asked Questions

Is this an official Curry Pizza House recipe?

No. This is an independent home recipe inspired by the Indian-American curry-pizza style associated with searches for Curry Pizza House in Elk Grove. It does not claim to reproduce a restaurant’s exact ingredients or method, and you can adjust the spice level and toppings to suit your own preferences.

Can I use store-bought curry sauce?

Yes. Use about 1 cup (240 ml) of thick, prepared tikka masala or curry sauce in place of the homemade sauce. Warm it briefly if it is very cold, then cool it enough to spread. Prepared sauces differ in salt, richness, and heat, so taste before adding extra salt or chile, and do not use a watery curry meant to be served as a stew.

Can I assemble the pizzas ahead?

You can make the sauce up to 3 days ahead and refrigerate it in a covered container. For the best crust, assemble the pizzas shortly before baking; sauce sitting on raw dough can make it gummy. You can chop the vegetables and cube the paneer earlier in the day, storing them covered in the refrigerator until you are ready to top the dough.

What if I do not have a pizza stone or steel?

A rimmed baking sheet works well. For a crispier bottom, preheat the empty sheet in the oven, then carefully slide the assembled pizza and parchment onto it. If that transfer is awkward, use a room-temperature sheet and bake the pizza on it; the crust may be a little softer, but the recipe still works.

Can I make this with naan or another flatbread?

Yes. Spread a thin layer of sauce over naan or another sturdy flatbread, add the toppings, and bake at 425°F (220°C) for about 8 to 10 minutes, until hot and the cheese melts. Flatbreads are thinner and usually smaller than pizza dough, so use less sauce and check early to prevent the edges from becoming too dark.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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