Indian Pizza

Last week, I made an Indian Pizza inspired by this Rachael Ray recipe. I say “inspired by” because I changed a lot of it to suit my personal tastes. The result was an exotic, flavorful pizza. Feel free to try my version or hers, I’m positive you’ll love them both. It was also a very quick meal, ideal for a weeknight.

Here’s what you’ll need:

  • 2 pieces of naan OR 1 pound store-bought whole wheat pizza dough, at room temperature
  • 1/4 bunch  cilantro, chopped
  • 1 large jalapeno chile, seeds discarded, chopped – if you like it extra spicy, leave the seeds
  • 1/4 cup extra-virgin olive oil
  • 4 ounces mozzarella cheese, shredded (about 1 cup)
  • 1 1/2 teaspoons curry powder
  • 1/2 pound ground lamb
  • 1 zucchini, halved lengthwise and cut crosswise 1/4 inch thick
  • 1/4 large red onion, thinly sliced
  • salt & pepper, to taste

Preheat the oven to 500 degrees.

Using a food processor, pulse the cilantro, jalapeno and 2 tablespoons olive oil until a thick paste forms. Season with a little bit of salt. Spread the paste on the naan (or pizza dough).

Shred your mozzarella or simply open the package if you’re using pre-shredded cheese.

Top the pizzas with some of the shredded cheese.

In the meantime, in a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the curry powder and cook, stirring, for 30 seconds. Add the ground lamb, season with salt and pepper and cook, breaking up the meat, until cooked through.
While the meat is cooking, chop your zucchini and onion.
Once the lamb is cooked through, stir in the zucchini and onion. And cook for a couple minutes until everything is nice and warm.
Top the pizza with the meat mixture and more cheese.
Place in the oven bake until the cheese is nice and melted, about 5 minutes. If you’re using pizza dough, cook until the crust is golden, about 20 minutes. 
Serve topped with fresh cilantro. 

 

 

Indian Pizza
Recipe Type: main dish
Author: Daisi
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 2-4
An exotic, flavorful “pizza” that is quick enough for a weeknight meal.
Ingredients
  • 2 pieces of naan
  • OR 1 pound store-bought whole wheat pizza dough, at room temperature
  • 1/4 bunch  cilantro, chopped
  • 1 large jalapeno chile, seeds discarded, chopped
  • 1/4 cup extra-virgin olive oil
  • 4 ounces mozzarella cheese, shredded (about 1 cup)
  • 1 1/2 teaspoons curry powder
  • 1/2 pound ground lamb
  • 1 zucchini, halved lengthwise and cut crosswise 1/4 inch thick
  • 1/4 large red onion, thinly sliced
  • salt & pepper, to taste
Instructions
  1. Preheat the oven to 500 degrees.
  2. Using a food processor, pulse the cilantro, jalapeno and 2 tablespoons olive oil until a thick paste forms. Season with a little bit of salt. Spread the paste on the naan (or pizza dough).
  3. Top the pizza with some of the shredded cheese.
  4. In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the curry powder and cook, stirring, for 30 seconds. Add the ground lamb, season with salt and pepper and cook, breaking up the meat, until cooked through.
  5. Once the lamb is cooked through, stir in the zucchini and onion. And cook for a couple minutes until everything is nice and warm.
  6. Top the pizza with the meat mixture and more cheese.
  7. Place in the oven bake until the cheese is nice and melted, about 5 minutes. If you’re using pizza dough, cook until the crust is golden, about 20 minutes.
  8. Serve topped with fresh cilantro.
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