About:

This is an Indo-Italian fusion pizza recipe. Here pizza base is made with whole wheat flour –a healthy crust that comes out soft and chewy on inside and crisp on the outside. Here i used the wheat flour, yeast and garlic powder. Honey used instead of sugar in the yeast mixture brings out a wonderful, rich flavour in the crust.

Here I used Potato and Chickpeas curry for topping. Chickpeas-potato and an aromatic blend of spices give this pizza a quite essential curry flavour. Feel free to personalise the taste as per the taste

Please check my other pizza recipes of different combination of toppings (Click here for link)

For Pizza base:

Yields-2 medium pizzas
Preparation time-15 minutes
Baking time-15-20 minutes

For Pizza base:

• Whole wheat flour-2 ½ cup
• Dry active yeast-2tsp
• Salt-to taste
• Garlic powder-2tbsp
• Warm water-1 cup (add more if required)
• Olive oil-1tbsp
• Honey-1tbsp

For pizza topping:

• Olive oil for brushing
• Low-fat mozzarella cheese (Optional)
• Herbs

Procedure for Pizza base:

• Combine yeast, honey, water in a bowl and let it sit for 5-10minutes
• In a large mixing bowl combine flour, salt, garlic powder mix well and then make a well in the centre, add in yeast mixture, olive oil and start mixing until the dough comes together (add extra water if required)
• Transfer the dough on to the floured surface and start kneading by adding dry flour if sticky and knead for 5-7 minutes.
• Shape dough into a ball and place in a lightly greased bowl and cover with cling film/plastic wrap until doubles or for 1-2 hours
• While dough is resting the preparation for the curry can be done

For Potato-Chickpeas Curry:

Yield:  2 pizza toppings
Preparation time-15 minutes
Cooking time-20 minutes

For Potato Chickpeas curry:

• cooked chickpeas-1cup (canned can be used-just rinse and wash thoroughly)
• Potato-1medium
• Olive oil-1tbsp
• Minced onion-1medium
• Minced garlic-2cloves
• Minced ginger-1/4tsp
• Chopped tomatoes-2medium
• Turmeric-1/4tsp
• Ground cumin-1/2tsp
• Ground cinnamon-1/2tsp
• Ground coriander-1/2tsp
• Curry powder-2tsp
• Chilli powder/paprika-1tsp (or as per taste)
• Salt-to taste

Procedure for potato-chickpeas curry:

• Dice the potato into a fine cubes and put them in a small saucepan with enough water to cover it and cook on high heat and boil until cooked ( it can also be sauted in pan also along with onions and tomatoes)
• add a tablespoon of oil in the frying pan and add minced onion, garlic, ginger and saute on the medium heat for 3-4minutes.
• Now add tomatoes and saute until mushy, then add dry ingredients-turmeric, ground cumin, coriander, cinnamon, curry powder and chilli powder/paprika and cook until the raw flavour goes off.
• Add cooked chickpeas, potato and let it cook for 10-12minutes until coated well and heated through and turn off the flame.

Procedure for Pizza:

• Pre-heat the oven at 220deg c. grease, dust the baking tray and set aside.
• Punch down risen dough, shape into a ball and place on the lightly floured surface and roll out to circle of desired crust thickness and let it rest about 10minutes. (use baking tray if not stone)
• Spread toppings after resting time (Potato-Chickpeas topping)
• Spread some cheese and herbs on top of curry
• Place pizza in the pre-heated oven and bake for 10-15minutes or until crust is golden brown and toppings are baked.
• Let the pizza rest for about 10minutes before slicing.

Note:

• I cooked potatoes with the skin on, feel free to peel the skin if desired
• Can use plain flour and wheat flour 50:50 if desired for soft texture.
• Toppings can be done as per the taste and preference

I am bringing this recipe to Angie’s FF#43