For the pizza sauce, we used a brand of ready-made curry sauce available at the local grocery store (Hela Mild Curry Sauce). You might find some other brands available in the ethnic section of your local grocery store (e.g., Hela Curry Ketchup Extra Hot, HP Curry Sauce). We used drained small-curd cottage cheese as the cheese topping. You can also buy or make your own paneer and use that in place of the cottage cheese to make your pizza even more authentic. The hot peppers can be as mild or as hot as you like. We used serrano and kept most of the seeds to give the pizza some extra heat and spice.
The pizza pairs nicely with a glass of white wine (e.g, Sauvignon Blanc, Pinot Grigio).
1 cup bread flour
1 cup whole wheat flour
2 teaspoons Dhana-Jiru powder (see above)
1 Tablespoon finely chopped cilantro leaves
2 cloves garlic, minced
1 1/4 teaspoons active dry yeast
7/8 cup warm water (ideal temperature: 95°F)
1 Tablespoon extra-virgin olive oil
3/4 teaspoon salt
- Place the warm water in a large bowl and sprinkle the yeast over the surface. Wait approximately 5 minutes and stir the yeast into the water. Waiting a few minutes will prevent the yeast granules from clumping.
- In a medium bowl, combine the flours, Dhana-Jiru powder, cilantro and garlic.
- Stir the olive oil into the yeast mixture and add most of the flour mixture to the liquid ingredients. Stir to combine slightly, then add the salt and continue to mix, incorporating more of the flour mixture until you reach a consistency where the dough holds together, but isn't too dry.
- Turn out the dough onto a floured work surface and knead with your hands for about 5 minutes. Add more flour if the dough becomes too sticky. You will notice the gluten starting to form as the dough becomes stronger and more elastic. This is good.
- Place the dough into a lightly-oiled large bowl and cover tightly with Press-n-Seal wrap. Store in a warm location to rise for approximately 1 hour until the dough doubles in size.
1/2 cup hot or mild Curry Sauce (we used Hela Mild Curry Sauce)
10 oz chicken breast, cut into bite-size cubes
1 teaspoon curry powder
1 medium onion, sliced into thin strips
16 oz small curd cottage cheese, drained of as much liquid as possible
1 hot pepper (e.g., serrano, jalapeño), thinly sliced
2 Tablespoons extra-virgin olive oil, divided plus more for brushing the dough
1 cup cilantro leaves, roughly chopped
- Heat a large frying pan over medium heat. Add 1 Tablespoon olive oil, the sliced onions and a pinch of salt. Cook for several minutes until the onion softens and becomes translucent. When done, remove from the pan and transfer to a bowl to cool.