-=> Quoting Shawn Highfield to Jim Weller <=-

 JW> Patak ... Vindaloo and Butter Chicken sauce ... "Indian style"
 JW> pizza

 SH> Andrea likes some of those sauce (some are gluten free) and she
 SF> loves my home made pizza, so when I mentioed this she was
 SF> interested.

We've talked about it but haven't made one yet. I want to buy some
fresh green chilies and some cilantro first.

This week we are working our way through 2 kg boxes of avocados and
mangos as they were just $12 a box. We had to wait a week for them
to ripen and now we have to have at least one each a day before they
spoil. We are really enjoying them but will probably not have them
again for a long, long time!
 
This morning's Saturday brunch was Millennial style avocado toast:
thick slices of homemade crusty white bread, toasted, either butter
or a thick salad dressing for a spread, lots of mashed avocado,
some diced onion, either thinly sliced tomatoes or Habitant red
tomato chow chow, dried crushed basil, crushed red pepper, topped
with sliced hard boiled eggs. Very tasty! Future ones will be even
better once I get those fresh chilies and a bunch of cilantro.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bengal Pizza (Laura Brody)
 Categories: Lamb, Indian, Chilies, Curry, Pizza
      Yield: 1 Servings
 
           FOR THE DOUGH:
      1 tb Yeast
      1 c  Toasted chick pea flour
      2 c  All-purpose flour; plus
           -more as needed
  1 1/2 ts Salt
    1/2 ts Ginger
    1/2 ts Turmeric
    1/2 ts Cumin
    1/2 ts Chili powder
    1/3 c  Garlic oil or substitute
    1/3 c  Olive oil +
    1/2 ts Garlic powder
    3/4 c  Water; or more
           TO FINISH THE PIZZA:
      8 oz Ground lamb; browned and
           -drained
      4 tb Curry paste
 
Place all the ingredients in the machine, program for manual or
dough and press start. After 3 minutes of kneading if there is still
a film of dough on the bottom of the pan, add 1 to 2 tablespoons of
flour until a discrete ball forms. At the end of the final knead,
place the dough in a large plastic bag or in an oiled bowl and cover
with plastic wrap. Refrigerate for at least 2 hours or as long as 12
hours.

Prepare the lamb. Select a 16 inch perforated pizza pan or large
heavy duty baking sheet. Preheat the oven to 475 F. with the rack
in the center position. Place the dough on a cold unfloured work
surface and use a heavy rolling pin to roll it to one large 16 inch
circle.  The dough should be as thin as possible - no more than 1/8
inch thick. Immediately roll the dough back around the rolling pin
and unroll it onto the pan. Spread a thin layer of curry paste onto
the dough and top it with the lamb if desired. Place the pizza in
the oven and bake 16-18 minutes until the crust is very brown and
crisp. Serve immediately.

Recipe By: Pizza, Focaccia, Flat and Filled Breads from your Bread
Machine

Notes:

Serve this with cucumber yogurt or mulligatawny soup.

Watch the pizza the last few minutes of cooking time; this burns
quickly.

Misc sliced vegetables work well on this.

Toast the bean flour in a small pan over medium high heat until
lightly browned. Works well without toasting, but the toasting
brings out the bean flavor better.

Canola oil and garlic powder work well in absence of olive oil.

Curry paste can be made by lightly toasting curry powder and adding
a tablespoon or two of canola oil.

This is a good flatbread with just the curry paste on it. Great with
a really hot curry powder.

I made this once with beer instead of water. Flavor was good.

Posted by: Ken Vaughan

MMMMM
                                                                     

Cheers

Jim                                                         

... It bore very little resemblance to regular pizza except its shape.

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