“Better Than Your Typical Meat Pizza”

So, I am not exaggerating when I say this is really my favorite food right now. It hits the spot every single time, and when I finish eating it, I begin plotting when I can make another one, because it just leaves me wanting more.

This pizza is inspired by some of my favorite Indian food and spices, but I wanted to fuse the American classic of a sausage pizza with what I love about Indian food. Vibrant and bright flavor with some spice.

This is meant to be an easier version of a homemade pizza. While I love a good pizza dough, they can take hours to make and wait for, and this recipe solves that problem. It uses besan flour – flour from chickpeas, and it only takes about 20 minutes to prepare, making it a great option when you want something healthier than that store-bought crust, but you do not want to go through the whole process of making a traditional pizza dough.

I know homemade pizza can be intimidating, but this pizza is really quite simple. And it tastes amazing. What else could you want?

I really think that Michael is in danger of getting tired of this, because I have been making it every week for the last month. When you have the cilantro-mint chutney in the fridge ready to go, this pizza takes around 45 minutes to make, crust and all.

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This crust is grain-free, so it is great for those of you who are gluten-free or who want to impress your gluten-free friends. Besan flour holds together really well and is easy to work with. I like the texture that arrowroot powder adds to the batter, and it softens the flavor of the besan flour.

A cast-iron pan is preferable for this recipe. I used 2-11″-inch pans, and once the crust was cooked on the stove I could add the toppings on and put that pan in the oven. It makes the process a bit easier. If you do not have a cast-iron pan, you can do the crust in a skillet and transfer the crust to a baking sheet or preferably a pizza stone.

“Better Than Your Typical Meat Pizza”

Prep Time: 45-60 minutes

Servings: 3-4

Ingredients:

Crust:

1-1/2 cups besan flour

1/3 cup arrowroot flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon garam masala

1-1/2 cups water

Sausage:

1/3 lb. ground beef

1 teaspoon garam masala

1/3 teaspoon salt

Other toppings:

1/2 cup Cilantro-mint chutney

1 bell pepper, diced

4 ounces mozzarella

Pecorino Romano, to garnish

Directions:

Turn the oven to 425 degrees.

Mix together the dry ingredients for the crust and than add the water. Whisk until smooth and let sit for 20 minutes.

While you are allowing the crust to sit, mix the sausage ingredients together. Roll the meat into between 15-20 little sausage balls.

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Heat the cast iron skillets up on the stove. Cover the skillet with butter or oil, and, if the oil or butter bubbles, add half of the crust mixture. After about 2 minutes, flip the crust and cook the other side. Once done, repeat with the rest of the crust mixture.

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Once the crust is ready, add a 1/4-cup of cilantro-mint chutney to each crust. Then add the sausages to both of the pizzas along with the diced bell pepper. Sprinkle the cheese evenly over the top, and put the pizza into the oven. Bake for 10-15 minutes.

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After done cooking, shred the pecorino romano over the top of both of the pizzas. Serve.

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