When it comes to mealtime decisions in Nigerian homes, the debate between craving the comforting flavours of Italian cuisine and the bold, spicy tastes of Indian dishes is all too familiar. Imagine combining these two worlds on a single plate – that’s precisely what this unique pizza recipe achieves. Rooted in cherished memories of my youthful days spent with family in Leicester’s iconic Belgrave Road (popularly called the Golden Mile), this fusion pizza embraces the blending of cultures – much like Lagos’ festive food streets or Accra’s cosmopolitan food hubs today.
Golden Mile Pizza: Fusion Flavours for Africa and Beyond
The origins of this vegetarian delight trace back to the bustling Indian-Italian fusion eateries that dotted the Golden Mile in the 1990s – places where, after devouring a cheesy chilli pizza, we’d cool down with chilled mango juice and swap stories late into the evening. Interestingly, fusion pizza is now making waves in African cities, noted by culinary creatives who love experimenting with textures and tastes. According to culinary expert Titi Oyinsan, “Nigerians are naturally adventurous eaters. Once a new dish starts trending on social media, everyone wants to try it in their own kitchen.”
Adapted for local kitchens, this version is fresh from my recipe book, with tweaks to incorporate ingredients familiar to Nigerian and Ghanaian palates. While you’ll find mozzarella and cherry tomatoes, you can easily substitute locally available cheese or vegetables as needed – feel free to add suya spice, scent leaf, or even ata rodo for some heat.
Here’s what you’ll need:
- Prep time: 15 min
- Proofing/Rest time: 1 day or more
- Cooking time: 40 min
- Serves: 2 big pizzas (enough for 4 adults)
Ingredients for the Sauce
1 tbsp rapeseed oil (or vegetable oil available locally)
2 garlic cloves, peeled and crushed
400g canned chopped tomatoes (or locally grown tomatoes, chopped)
½ tsp kashmiri chilli powder (substitute with mild Nigerian pepper for a local twist)
2 tbsp tomato ketchup
½ tsp fine sea salt (or local salt)
For the Toppings
- 200g grated mozzarella (substitute with WAMCO processed cheese or soft local cheese)
- 300g cherry tomatoes, halved
- 100g sweetcorn kernels, fresh or frozen
- 1 green pepper (remove seeds and slice)
- ½ large red onion, sliced
- 2 x 125g balls of fresh mozzarella, drained and torn (use local cheese if needed)
For the Chaat Masala Oil
- 2 green chillies, finely chopped (or substitute with ata rodo for extra heat)
- 1 tbsp chaat masala (available at African or Indian shops, or make your own blend)
- 4 tbsp rapeseed oil (or light soybean or groundnut oil)
Dough Instructions: A Make-Ahead Approach
The best thing about this pizza dough is its simplicity. Nigerian and West African home bakers will appreciate how easy this is for everyday kitchens, even without fancy gadgets. According to baker and Abuja resident, Ifeanyi Ogundele, “A day in the fridge gives homemade dough a flavour you can’t get from fast food.”
- Lightly grease two bowls or food containers to store the proofing dough.
- In a food processor or big bowl, mix your flour, sugar, salt, and yeast briefly.
- Add rapeseed (or vegetable) oil and 500ml lukewarm water. Mix until it forms a dough ball – or knead by hand if you don’t have a processor.
- Turn the dough onto a floured surface, knead for five minutes until smooth.
- Divide into two equal parts. Shape into balls and place one in each greased bowl.
- Cover tightly and refrigerate for at least a day (or up to four days for deeper flavour).
Making the Vibrant Tomato Sauce
Heat the oil in a medium saucepan on moderate heat. Add crushed garlic and cook for about a minute, stirring continuously until fragrant. Stir in the tomatoes and chilli powder, letting it bubble gently for ten minutes. Finish by mixing in the ketchup and salt, and remove from heat. Local chef, Fatima Suleman, notes, “This base sauce can easily double as jollof sauce, minus the Indian spices.”
Pizza Assembly and Baking: Your Home, Your Rules
- Remove the dough from the fridge at least one hour before cooking. This allows it to reach room temperature and makes it easier to shape.
- Preheat your oven to its hottest setting – if you have a traditional oven, go for about 280°C (260°C for fan ovens), or as hot as your oven allows. Place an oven rack in the centre.
- Prepare all toppings in small bowls to streamline assembly.
- In a separate bowl, combine the finely chopped green chillies, chaat masala, and oil to make a spicy drizzle.
- Lightly oil two large baking trays and your hands. Carefully stretch each dough ball to fit a tray, keeping the dough’s air bubbles, especially around the edges.
- Spread a generous layer of tomato sauce onto your dough. Add the grated mozzarella, cherry tomatoes, sweetcorn, green peppers, and onions. Top with pieces of soft mozzarella cheese.
- Finish by drizzling with the chaat masala oil, which brings a tangy, spicy aroma unique to Indian-Nigerian kitchens.
Cooking and Serving Suggestions
Bake for approximately 20 minutes, or until golden and bubbling at the edges. For an added local flare, some enjoy tossing a sprinkle of suya or yaji powder before serving. You can also try experimenting with toppings: spicy grilled chicken, boiled eggs (as seen on some Lagos pizza menus), or chopped ugwu leaves for extra nutrition.
This golden mile pizza captures the spirit of worldwide culinary fusion that is thriving in West Africa. Nigerian and Ghanaian kitchens, in particular, are blending imported ideas with homegrown creativity, resulting in memorable meals that unite families and friends. Recent trends even show local pizzerias offering “mixed-culture” specials around festive periods and football tournaments, catering to adventurous young diners.
However, the challenge for many remains access to premium cheeses and exotic spices, as import prices can drive up costs for home cooks. Lagos-based food enthusiast, Aminat Ayo, commented, “You can make it more affordable by using regular bread cheese and dried spices bought in local markets.”
Global Inspiration, Local Enjoyment
This recipe stands as a testament to how Nigerian and West African home cooks are making global food trends their own. Just as people in Milan or Mumbai mix new flavours into their traditional dishes, so too have West Africans begun reimagining pizza, pasta, and more. This flexible recipe encourages readers to try, adapt, and experiment—using whatever’s available on hand.
How about putting your own twist on pizza – maybe using catfish, goat suya, or even grilled plantain as toppings? In a region where every meal is a chance to celebrate community and story, this pizza is more than just food – it’s an experience made for sharing.
What’s your take on fusion food in Nigeria and West Africa – have you tried your own pizza creations at home? Would you swap Italian mozzarella for Nkwobi-spiced cheese? Drop your food stories, recipe swaps, and kitchen hacks in the comments. We’d love to get your thoughts and pictures!
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