Sunday, 21 January 2018

Indian style pizza

Indian styles pizza
  • Portion of  Hairy Bikers Style Beef Rendang curry
  • 2 naan breads
  • 1 pack of paneer cheese, cut into bite sized cubes
  • 1/2 red onion, cut into thin slices
  • 1/2 pepper cut into thin slices
  • 2 tomatoes cut into chunks
  • Pinch of cumin
  • Handful of chopped coriander
  • Handful of rocket leaves
  • Mint and cucumber raita
  • Mango chutney
  • Rapeseed oil

Method:
Last week I made a beef rendang curry, it was a big portion so I decided to do something a little different with the leftovers.  Everyone loves Indian and Italian food so why not an Indian pizza!

Obviously this dish will work with any curry that you have made, I am just using the beef rendang as an example as that is the last curry that I made and is what I used in this recipe.

Warm your curry up in a small saucepan and pre heat your oven to 180 degrees.

In a small frying pan warm a dash of rapeseed oil and then  add the tomato chunks, paneer and a pinch of cumin and fry for around ten minutes, by which time the tomato will have softened and make a sauce.

 On an oven tray place your naan breads and sprinkle with a small amount of water (this will keep them moist when heated in the oven).  Once the curry has been warmed through spread half over each of the naan breads, top with the paneer and tomato sauce and cook in the oven for around 10 minutes. 



 Once done, top each pizza with the red onion, pepper slices, rocket and the raita and mango chutney.

A quick and easy dinner which is tasty and filling.  I prefer to add my vegetables after the cooking process to keep them fresh and crunchy but you can add them to the pizza when you place them in the oven.  This is a great alternative to the traditional Italian pizza and one that I hope you will love as much as we did