"Would you like Italian tonight, or Indian? Thanks to this pizza, you can have both. This recipe is written in memory of the beloved pizza of my youth: a vegetarian delight that I ate on the regular with my cousins at one of the many Indian-Italian restaurants on Leicester's Belgrave Road (AKA the Golden Mile) circa 1990, right before washing it down with Rubicon mango juice and doing handbrake turns in a nearby car park."
"The dough comes together in five minutes in a food processor and proves overnight in the fridge. You'll need to start the day before, but it can be kept in the fridge for up to four days. You'll need two large containers or bowls to prove the dough in, a 30cm x 40cm tray for the pizza, and some chaat masala, which you can get from any Indian supermarket or online."
An Indian-Italian fusion pizza uses a five-minute food-processor dough that proofs overnight in the fridge and can be kept for up to four days. Two large tubs or bowls are required for proving and a 30cm x 40cm tray is recommended. The sauce combines rapeseed oil, crushed garlic, chopped tomatoes, kashmiri chilli powder, tomato ketchup and salt. Toppings include grated and torn fresh mozzarella, cherry tomatoes, sweetcorn, sliced green pepper and red onion. A chaat masala oil with chopped green chillies, chaat masala and rapeseed oil is used to finish the pizza.
Read at www.theguardian.com
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