Indian Pizza

When I first made this Indian pizza I knew it would either be genius…..or disgusting.

Indian Pizza 01

Indian pizza came about by throwing together a bunch of leftovers. Usually when I make pizza, after rolling out the dough and laying it on the pizza pan, I trim away the excess, use it to clean the flour off the table, then toss it out. But the other night I decided to use the extra dough to make a bonus “crazy” pizza. I rolled the dough super thin, spooned on some leftover takeout chana masala (chickpeas cooked in spicy ginger tomato sauce), and threw some rapini over top. Due to the absence of wet ingredients like sauce and cheese, the dough baked up paper thin and crispy.

Indian Pizza 02

Indian Pizza

(no amounts are given for this recipe, wing it)

whole wheat pizza dough
flour (for rolling out dough)
chana masala
olive oil

Take pizza dough out of fridge and leave at room temperature for 1/2 an hour to an hour. You can make your own dough if you like, but I buy mine from the bakery. At My Market Bakery in Kensington Market it costs just $1.50 and is available in white or whole wheat.

Preheat oven to 500°.

Discard tough stems from rapini and roughly chop the rest. Lightly sautee with olive oil, garlic and salt. You can add a crushed hot chili if you like. Cook the rapini just till it turns bright green, no longer. Remember it will be going into a very hot oven later.

Flour work surface and the ball of pizza dough. Roll out dough as thin as you can get it, using more flour as needed. It’s important that the underside of the pizza dough touching the pan is well floured. If you’ve ever had to suffer the anguish of baking up a beautiful pizza that was completely stuck to the pan you will never forget this. Even calling your husband at work in tears will do nothing to lift the pizza from the pan.

Transfer rolled out dough to pizza pan. I prefer perforated round metal pans. Trim away any excess dough that hangs over edge of pan. I use pizza scissors, which are simply scissors with a red and green handle to prove they were made for cutting pizza (they’re great by the way).

Spoon on chana masala. Scatter rapini over top.

Bake for 15 minutes or until crust is lightly browned.

Indian Pizza 03


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