Saturday, February 11, 2012

Indian Pizza

I love making pizza and trying new toppings.  This one looked interesting and I had 1/2 pound of ground turkey leftover from making the turkey-cranberry strudel.  I made a plain pizza for the kids since I thought the jalapeno would be too hot for the kids.  It took a little time to make: making the paste, browning the turkey, cutting and sauteing the veggies....basically, this is not a quick pizza to make!   I would say this was only okay taste-wise, since I felt like it was missing something, but can't figure out what exactly.

Indian Pizza
Every Day With Rachael Ray, April 2011

Prep Time: 25 minutes
Cook Time: 20 minutes

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 dark-meat turkey
1 zucchini, halved lengthwise and cut crosswise 1/4 inch thick
1/4 large red onion, sliced

1.Invert a 13-by-18-inch baking sheet onto the bottom of the oven. Preheat the oven to 500 degrees . Oil a second baking sheet and stretch the pizza dough to fit the pan.

2.In a mini food processor, pulse the cilantro, jalapeno and 2 tablespoons olive oil until a paste forms; season with salt. Spread the paste on the dough, then sprinkle with the cheese.

3.In a medium skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the curry powder and cook, stirring, for 30 seconds. Add the turkey, season with salt and cook, breaking up the meat, until just barely cooked, about 2 minutes. Stir in the zucchini and onion. Top the pizza with the meat mixture. Place the baking sheet on the preheated baking sheet in the oven and bake until the crust is golden, about 20 minutes.

Mommy & Daddy rating: 1 thumb up.

No comments:

Post a Comment