Oumph! Tandoori Pizza

Oumph! Tandoori Pizza

Oumph! Tandoori Pizza

4 pieces


280 g Oumph! The Chunk

2 tablespoons of tandoori spice paste (depending on how strong it is)

Pizza dough for 4 pizzas

Simple bechamel sauce:

600 ml vegan cream

2–3 tbsp corn starch

1 tbsp vegetable stock powder

Salt and white pepper

400 ml grated vegan cheese

4 handfuls of baby spinach

1 red onion in strips

Fresh coriander

Tomato relish:

2 handfuls of cherry tomatoes

1 tsp fennel seeds

2 tsp lime juice

1 pinch of salt

1 pinch of sugar

Green Indian yoghurt sauce:
1 pot of coriander
1 pot of mint
½ lime (juice)
1 green chilli, e.g. jalapeno
1 cm peeled ginger
1 scallion
1 tsp. sugar or agave syrup
1 ml salt
1.5 dl vegan yoghurt

Or make your own seasoning:

2 tbsp ground coriander

2 tbsp ground cumin

1 tsp ground cinnamon

1 tsp ground clove

1 tsp ginger powder

1 tsp paprika

1 tsp cayenne powder

1 tsp ground cardamom

1 tsp ground fenugreek

1 tsp turmeric

1 clove of chopped garlic

1/2 chopped white onion

100 ml cooking oil

Red caramel colour if you like

Let the onion and garlic soften in the oil on a low heat, mix in the spices and let them heat through. Mix until smooth with a few drops of red caramel colour. Store in a glass jar.


Heat the Oumph! in a pan with the tandoori paste. Prepare the remaining parts.


Cut up the tomatoes. Toast the fennel seeds and crush them in a mortar for example. Mix everything.


Bring the cream and vegetable stock powder to the boil. Dilute the corn starch with a little cold water and stir in the cream, bring the sauce to the boil while stirring. Too thin? More corn starch! Season with salt and white pepper.

Shape your pizza dough. Spread on the bechamel, approx. 100–150 ml per pizza. Put the spinach on the bottom, then the Oumph!, tomatoes and onions. Sprinkle some cheese on top. Bake in the oven at 250–300 degrees. Sprinkle on some coriander before eating. Try out different Indian pickles, or why not try our Green Indian yoghurt sauce?

Just mix all to a smooth sauce. Either serve immediately or let ripen for about an hour in the fridge.


The Chunk instructions coming soon...