Indian style pizza with creamy curried spinach on an instant pizza crust — take about 15~20 minutes to put everything together. If you don’t want to be bothered with making the crust, just use store bought naans instead — they would work beautifully here.
2 ~ 3flourcupsAll purpose (I used 1cup Wholewheat and the rest AP )
2tspspizza doughFlavor (optional)
For the Spinach Topping:
1lbspinach. Frozen , thawed
1onionMedium , finely chopped
1clovegarlic, finely minced
1/2ginger” piece, finely grated
To tasteSalt & Pepper
1 ~ 2cupsmozzarella cheese, grated
Prepare Pizza Dough:
Combine yeast, honey, salt, oil and water in a large bowl or the bowl of a stand mixer. Whisk well. Gradually add the flour and mix until the dough starts to pull away from the sides of the bowl. Dough should be soft and smooth.
Knead for 5~6 minutes. Cover and set aside for at least 10 minutes (or longer if you have the time).
Preheat the oven to 500F.
Make the Spinach Topping:
While the pizza dough rests, make the saag (greens). Heat oil in a pan, add the onion and cook till it turns translucent. Add garlic and ginger and cook for 30 seconds or until fragrant. Add red chili powder, garam masala, salt and pepper.
Squeeze out the excess water from spinach and add it to the onion mixture. Cook till all of the moisture from spinach evaporates, about 2~3 minutes.
Remove from heat and add cream and lemon juice. Stir to combine. Taste and adjust the seasoning.
Roll the dough out into 1 12~13″ round pizza or 2~3 6~8″ round pizzas. Place them on a lightly greased baking sheet or preheated baking stone. Divide the spinach mixture among the pizza bases and spread into an even layer, leaving about 1/2″ border. Sprinkle with cheese.
Bake 1 baking sheet at a time until the cheese is melted and the crust is cooked through, about 8~10 minutes. Remove from the oven, let cool for couple of minutes before slicing and eating.