Oh, aren’t we spoilt this edition? Given that much of the Summer holidays is spent lazing about, snacking and munching, we thought we might ask our chefs to share more than one recipe with us. Here, Chef Louis shows you how to recreate the top-selling Moghul Pizza from the Heron Pizzeria.

The best part is, you may use your favourite Butter Chicken recipe to give it your own unique twist: think your tried-and-tested, family recipe coupled with Chef Louis’s tips = a taste adventure of note!

This recipe is adapted for a conventional oven but, if you have a wood-fired oven at home…you could get it pretty close to the Heron’s goodness.


  • 1 30cm pizza base
  • 80ml pizza sauce, of your choice
  • 80g grated mozzarella cheese
  • 20g caramalised onion
  • 100g Butter Chicken (prepared to your preference, spicy or mild as you like)
  • 10g fresh coriander
  • Pinch of dried oregano
  • Grated parmesan cheese to serve
  • Chopped green chili, in oil, to serve
  • Crushed garlic to serve



  1. Pre-heat your oven to its highest setting – preferably top and bottom elements.
  2. Place the pizza base on a lightly greased baking tray.
  3. Spread the pizza sauce on the base. Add as much or as little as you like, but be careful not to add too much as it will result in a soggy pizza.
  4. Next, sprinkle the mozzarella cheese over the entire surface of the pizza as evenly as you can. Leave a margin of approximately 1,5cm around the edge of the pizza.
  5. Sprinkle the caramelised onion over the cheese.
  6. Place the Butter Chicken in dollops around the pizza. Try to ensure that each slice will have a bit of chicken on it.
  7. Place the pizza into the pre-heated oven and bake until the cheese starts to bubble and the base just start to brown a bit.
  8. Remove from the oven and cut into slices while it is still hot. Be careful not to burn yourself!
  9. Sprinkle the dried oregano over the pizza: not too much as it can taste a bit medicinal.
  10. Top with fresh cilantro (coriander) and serve with parmesan cheese, chopped green chili in oil and crushed garlic.

We like to enjoy this pizza with a generous serving of olive oil, Maldon’s sea salt and a dash of Tabasco sauce. Yummy!


To make the caramelised onion, simply slice one onion as thinly as you can and sautee over medium heat with a bit of butter until translucent. Add a teaspoon of sugar and keep sauteing until you achieve the golden colour and the delicious smell of caramel.