Indian Pizza

Recipe courtesy Bal Arneson
Show: Spice Goddess Episode: Bal Classics

Photo: Indian Pizza

TOTAL TIME: 2 hr 25 min
Prep: 35 min
Inactive Prep: 1 hr 15 min
Cook: 35 min
 
YIELD: One 12-inch pizza
LEVEL: Intermediate

ingredients

DOUGH:
  • 1 cup warm water
  • 1 teaspoon yeast
  • 1 teaspoon sugar
  • 2 cups flour, plus 2 tablespoons for kneading
  • 1 teaspoon salt
  • 1 teaspoon ajwain
  • Olive oil
    PIZZA:
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      Directions

      For the dough: Pour the warm water into a large bowl, add the yeast and sugar and stir to dissolve. Let sit until the yeast appears foamy, about 15 minutes. Add 2 cups flour, the salt and ajwain and stir with a fork until it comes together in a shaggy ball. Knead it a few times in the bowl to incorporate the flour on the sides of the bowl, and then turn it out onto a work surface. Continue to knead the dough for a few minutes, adding the 2 tablespoons flour if it seems wet and sticky. Do not add a lot of extra flour here as the dough should be very soft and pliable. Pour a little olive oil into a clean bowl and smear it around the edges. Rub it over the surface of the dough and then place the dough in the bowl. Cover with a towel and let rise in a warm place for 1 hour.

      Preheat the oven to 425 degrees F.

      For the pizza: Put the olive oil into a large skillet and add the onions, garlic and ginger. Saute until golden and soft, and then add the garam masala, turmeric, smoked paprika and salt and pepper. Add the spinach and stir until completely wilted. Let cool slightly, and then add to a food processor and puree until smooth.

      When the dough is ready, pick it up and begin to stretch and pull it into a circle. Press it onto a pizza pan, stretching the dough to the edges. Spread the spinach mixture evenly over the entire pizza. Sprinkle the cilantro and green onions over it, and then add the tomato halves. Cover with the shredded cheese.

      Place the pizza on the bottom rack of the oven and bake until the crust is golden and crispy and the cheese is bubbling, 25 to 30 minutes. Slice into wedges and serve.

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      4

      Newest Ratings and Reviews

      Read all 5 reviews

      • on June 26, 2012

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        My boys loved this pizza and I added cooked chicken and some mushrooms and cashew nuts. They said I should sell it in the shops!!!

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      • on June 12, 2012

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        I made this last night and enjoyed it. I love spinach so the amount was fine for me. My husband liked the pizza but thought it was too much spinach so I guess the amount is a personal thing. I followed the recipe exactly with two exceptions. I used Roma tomatoes and substituted cumin seed for the awjain. Thanks Bal for introducing me to another spice. I'll have to look for awjain next time I'm at the market.

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      • on March 28, 2012

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        After making unspicey pizzas for years this was an awesome change.. Mine was made with a few variations.. had no fresh cherry tomatoes, used canned and pineapple chunks. Otherwise was as per recipe, had only carraway seeds (not Aijwan too YUM. All good!

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