Friday is finally here again, Yay! I think this calls for some pizza. How do you guys feel about Indian food?
I love authentic flavors of different parts of the world. Indian food is one of my favorites. Unfortunately I usually have to make single serving Indian stuff if I want to eat it because most of my family won’t even get near it.
I’m not gonna lie, I only got a few of them to even try this and out of those that did not everyone liked it. So fair warning, this is only a recipe for those of us with adventurous taste buds. I think it is delicious.
If you like tikka masala then this is defineatly the recipe for you. It can even be vegan if you roll like that. The only ingredient change is the yogurt. I put regular in mine but vegan yogurt will work just fine. I also would have added chicken except for the fact that we didn’t have any when I made this.
According to my dad and brother it doesn’t even really count as food unless it has meat or chocolate. Whatever! I think it’s fun to go meatless sometimes. Don’t get me wrong though, I could never do the vegetarian thing. I love meat way too much.
Not to change the subject, but I have been so busy. I spent all day yesterday making food for a not so little get-together that we are having tonight.
I fried so many of those delicious little corn dogs yesterday (and I may or may not have a few burns to show for it but what else is new?).
Oh, and I totally did not drop like an entire tray of miniture quiches on the floor. Nope, not me.
I have so much to do but I really wanted to share this recipe with you guys. Well, those of you who appreciate ethnic flavors. Happy weekend!
- 1 1/2 tablespoons active dry yeast
- 1 1/2 cups warm water
- 3 cups whole wheat flour
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 3 tablespoons olive oil
- 4 garlic cloves, finely minced
- 2 teaspoons finely grated, peeled ginger
- 1 tablespoon vegetable oil
- 1 small onion, thinly sliced
- 1/2 head cauliflower florets, chopped
- 1 cup cherry tomatoes
- 1 (14 oz) can tomato sauce
- 1 1/2 cups cooked chickpeas
- 2 teaspoons ground turmeric
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 2 teaspoons cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon cayenne pepper (or more to taste)
- 1 teaspoon cardamom
- 1 tablespoon salt
- 3 tablespoons lemon juice
- 3 tablespoons flour
- 1 cup plain whole-milk yogurt (or vegan yogurt if necessary)
- 1/2 cup chopped fresh cilantro, plus some for garnish
- 1 1/2 cups shredded mozzarella cheese
- Dissolve yeast in water in a large bowl and let sit for about 5 minutes until it starts to bubble. Add salt, oil and flour and mix until dough forms. Turn out onto lightly floured surface and knead for about 5 minutes.
- Grease a large bowl with oil and put dough inside then cover with a towel or plastic wrap. Place bowl in a warm place to rice until doubled in size.
- Suate garlic, ginger, onion, and cauliflower with oil over medium high heat in a large skillet until onions are browned. Reduce heat and add spices, tomatoes, tomato sauce, and chickpeas. Simmer uncovered for about 10 minutes.
- Whisk lemon juice, yogurt, and flour until smooth and stir into pan. Continue stirring until sauce has thickened. Add cilantro and cook for 1 - 2 minutes longer then remove from heat.
- Pre-heat oven to 400 degrees F.
- When pizza dough has doubled in size, divide into 4 or 6 pieces. Dust pans or pizza stone with cornmeal and spread dough balls on top. Spoon tikka masala onto each piece and top with mozzarella cheese. Bake for 18 - 20 minutes or until edges of crust are golden and center is done.
- Allow pizzas to cool for at least 5 minutes before cutting or you will lose all of your cheese. Serve hot topped with fresh cilantro.