By now you know that I make pizza quite a lot. It’s easy to get a ton of nutritious ingredients into an easy-to-eat serving, and there’s a lot of flavor. And we love the basic “kitchen sink”-type pie (every veggie we can think of, plus a meat and a little cheese, baked together with a red sauce), but lately I’ve tried to get creative.
I made a beautiful goat cheese pizza in January (more on that in my next post – I recently used the leftover ingredients, frozen since January, to make an awesome tart) and was stunned by how much I enjoyed the departure from the norm. I’ve also been experimenting with flavors (in a sort of fusion way), coming up with a curried turkey meatball that I served over pasta (weird, yes, but oh so good). I had half of the jar of curry simmer sauce left over (in a baggie in my freezer – I typically make my own but I happened to buy Patak’s at the store and really really liked it), and some chicken thighs, and… This pizza was born.
If you think about it, curry pizza is really not all that strange. After all, we eat curry with nan bread all the time (and nan is a very basic bread dough with some clarified butter added to it). But this was a fun twist on the expected, and incredibly flavorful. We served it with spinach sauteed in garlic (I added some to the pizza and then made extra).
Curry Chicken Pizza
- 1 extra-large pizza crust (use half of my basic bread dough recipe), par-baked (you could probably use Boboli for this as well, but it will be too much filling for one Boboli; if you want tips about par-baking, check my goat cheese pizza recipe)
- 5-8 oz curry sauce (I used about 6 oz to cover my crust, a little under a cup; obviously you can make your own if you want but I went the lazy way – you can also make this as hot as you want but I like my curries mild)
- 1 medium onion, sliced and carmelized (see my goat cheese pizza recipe for tips on how to carmelize onions)
- 1 large sweet pepper (I used yellow for a pretty color contrast), cut into chunks and roasted (in the oven on 350 for an hour is best)
- 6-12 cloves garlic, minced and divided in half
- 8-10 brown mushrooms, sliced
- 1 1/2 cups raw baby spinach, washed
- 3-4 boneless, skinless chicken thighs, cut into bite-sized pieces (you could use breasts for this too but I like the meaty flavor of the thighs)
- 1 cup soft mild cheese (I was thinking of paneer when I did this, and using up some Mexican cotija cheese my husband had brought home; if you don’t have it or don’t want it, you can do without it, although you might want a little more mozzarella in that case)
- 1 cup shredded mozzarella
In turn, sautee the mushrooms and the spinach each with a touch of olive oil or butter and half of the garlic. Season the chicken as you prefer (I rolled mine in a little granulated garlic, lemon pepper, and paprika) and sautee until the chicken has some golden color but is not cooked through completely.
Build your pizza. First, spread the curry sauce on the crust. Then add your chicken and veggies. Last, your cheese. Yup, easy!
Bake your pizza in a preheated oven at 450 degrees for 15-20 minutes or until it’s golden brown and bubbly. Remove from the oven (but try not to break your pizza stone like I did!) and serve.