Buffalo mozzarella, homemade mango chutney, Cap'n Crunch cereal, tomatoes, poblano peppers, onions, dried noodles, cilantro, roasted peanuts, vindaloo curry & red chili powder
This recipe is inspired by the chaat (a type of Indian street food) made at Desi Chaat House in West Philly. We went here pretty frequently in college and are almost 95% sure they use actual Cap'n Crunch cereal in their chaat. To be honest, I don't even know what traditional ingredient the cereal is supposed to be in place of, but since it's a street food, I feel like mixing and matching whatever fun stuff is laying around is kind of the name of the game. So feel free to use our recipe verbatim or play around with it—and let us know if you come up with something awesome!
1 ball of pizza dough
flour for dusting
salt & pepper
1 ball buffalo mozzarella, shredded
For the chaat:
2 medium onions, finely diced
1 poblano pepper, diced
¼ cup roasted peanuts
½ tomato, chopped
squirt of lemon juice
½ mango, chopped
1/3 cup dried Asian noodles of your choice
2/3 cup Cap'n Crunch cereal
pinch or two each of vindaloo curry powder & red chili powder (or another combination of Indian spices you prefer)
cilantro leaves for garnish
*For the mango chutney:
1 tablespoon vegetable oil
2 teaspoons fresh ginger, minced
2 garlic cloves, minced
1 red chili, thinly sliced
1 teaspoon ground coriander
½ teaspoon cumin
¼ teaspoon turmeric
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
¼ teaspoon cinnamon
¼ teaspoon salt
4-5 mangoes, peeled & diced
2 cups sugar
1 cup white vinegar
*This chutney recipe will make you about two jars full. If you don’t want that much chutney, feel free to adjust the ingredient amounts accordingly. Alternately, you can just buy mango chutney if you’re feeling less ambitious.
If you’re making the homemade chutney, you might want to prepare that the day before. Otherwise, leave yourself at least an hour before you want to start on the pizza.
To start, heat the oil in a medium pot over medium-high heat. Saute the ginger, garlic, & red chilies for about a minute, then stir in the spices and cook for another minute.
Next stir in the mangoes, sugar, salt & vinegar. Bring to a boil and then reduce the heat to medium-low. Let this simmer for about an hour, then remove from the heat and allow to cool. You can use a potato masher at the end to get it to your desired consistency.
Now that you have your chutney ready, you can start on the chaat for the pizza. First, preheat your oven to 550° F. Next, combine all of your chaat ingredients in a bowl, minus the Cap'n Crunch and cilantro.
When your oven is hot, prepare your dough using the instructions on the right. Once you’ve baked the dough for a minute, take it out and brush it lightly with olive oil. Next, spread a thin layer of the chutney across the pizza, followed by the mozzarella.
Now stir about half of the Cap'n crunch into the chaat and spoon the mixture out onto the pizza. Sprinkle with the remaining cereal (this top layer will get extra crispy). Now pop it in the oven, bake until the crust is golden brown, and take it out. Add the cilantro leaves on top, and enjoy!