Sunday, September 29, 2019

Curry Pizza

We've been imagining all sorts of crazy pizzas to try out. This one was born of the fact that my pizza crust is so much like naan. It was amazingly delicious. We will be making it again.

Pizza dough*
Leftover curry
Mozzarella cheese
Pickled red onion**
Cilantro

Spread your pizza dough on a baking sheet till it's 1/8-1/4 in thick. Spread the curry on top, chopping up your chicken if the bits are too big. We used leftover chicken tikka masala with chicken thighs.

Sprinkle some mozzarella over the top and bake for 10 min at 450*

Sprinkle with chopped cilantro and pickled red onion before serving.

(If you don't want to pickle your own red onions, use fresh red onion or chopped jalepenos or something to give it some tang. Just the curry and dough was a little too tame. Definitely try the pickled red onions, though. It takes like one minute to make the brine and they aren't spicy at all, I really do love them on anything I've thought they might work with.)

*I made this pizza dough but I added about 3-4 TBSP of plain yogurt. Don't add too much extra flour to account for the wetness. You want a really wet dough. This will make 3 large, thinner crust pizzas.

**Pickled Red Onions: Mix 1/4 cup red wine vinegar + 1/4 cup cold water + 1 1/2 teaspoons granulated sugar + 1 tablespoon Diamond Kosher salt or generous 1/2 tablespoon Morton or another brand of kosher salt until sugar and salt have dissolved. Add thinly sliced red onion. Let marinate for 30 minutes (for very light pickling) or up to a week in the fridge. Put on everything.

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