If you like curry, this Indian Pizza recipe is going to become one of your favorites (and stink up your house for at least a day). I don’t know about you, but I love pizza. Here in New Jersey, we know a thing or two about good pizza. I live one mile from the boardwalk so big fat slices of crispy, chewy, tangy Jersey pizza are mine for the taking whenever I get a craving. When it comes to home cooked pizza, I love pushing the pizza envelope, thinking outside the pizza box, if you will.
When I first discovered Fabulous Flats pizza crusts at my local grocery store, I was intrigued and very hopeful. (And no, I’m not their spokesperson, but I am definitely open to offers. 😉 I’ve made homemade pizza before and while its fun, its also messy, risky (because sometimes it sucks) and not exactly quick and easy. On a school night, when I want to throw together a pizza the Fabulous Flats are a football Mom’s dream come true. They freeze really well (I’ve got a stack in my freezer) and they keep well on the counter for a very long time which is amazing since they have no preservatives.
I had the hankering for a pizza on Friday night, but wanted to try something different. I had their Tandoori Naan bread and ground lamb in my freezer, so and the Indian Pizza recipe was born.
I tried two variations and the clear winner was the following recipe. I hope you will give this a try. It would make a great party appetizer as well as a fun dinner.
2 teaspoons Curry powder
1/2 teaspoon Turmeric
1 teaspoon Hot Madras curry powder
1/2 teaspoon Red Curry powder
1`Tablespoon butter
1 Tablespoon EVOO (extra virgin olive oil)
1 large yellow onion, sliced thin
1 – 2 ripe tomatoes sliced thin
1 red or orange pepper, sliced into strips
3/4 of a pound of ground lamb
3 Tbs. fresh mint, chopped
Chavrie spreadable goat cheese (important ingredient. Keeps meat from falling off pizza)
1/2 cup crumbled Feta
Preheat oven to 400 degrees. Mix spices and toast over medium heat in a small skillet until fragrant (approximately 3 minutes.) Remove from heat and reserve. Brown lamb, drain fat and add curry mixture and mint to meat once cooked. Salt and pepper to taste.
Remove meat from pan and add butter and oil to pan. Saute onion and pepper until tender.
Brush Naan with olive oil (one side only) place on baking sheet and pre-bake in oven for 5 minutes. Remove from oven and place baking sheet on a stable, heat safe surface. Spread goat cheese on each Naan. Top with lamb, onion/pepper mixture and tomato slices. Finish with crumbled feta and bake until feta begins to melt. The Feta will not melt all the way, it will just soften.
Remove from oven, slice and enjoy.
