We'll see if I can get back on track with these posts. Looking for a new place to live, a new job, and starting school has contributed to months passing like minutes, and a lack of cooking. My concept of time feels totally warped. Life is nuts, but like the best nuts you've ever had.
The weather in San Francisco has been so beautiful lately, who wants to stay inside and cook? Not us. My favorite summer treat this year definitely has to be grilled corn. I just can't get enough. It is bittersweet knowing that we will be moving over to the east bay in about a month, and all of the sweet corn I've planted and love will go to the squirrels...or possibly the new tenants, but at this point I'm not sure who would appreciate it more. My money is with the squirrels. My point is yeah life has been busy, but also contributing to my lack of cooking is the fact we have a big beautiful backyard and deck complete with a grill. A co-worker of James' just got back from fishing in Alaska so we've been gifted the most amazing salmon I've ever consumed. Salmon, corn, asparagus, squash. How do we cook 'em? On the grill.
So for today's post I've reached far back into the archives. James and I are obsessed with pizza. We love making our own, experimenting with all sorts of flavors and textures. I recently made a big dinner for my parents, and their friends when I was in TN. I made a crisp mushroom and feta pizza for an appetizer, and it was loved by all. James and I enjoy experimenting with our 'zza, and we've yet to make anything inedible. We also discovered some of the yummiest pizza to date, indian pizza. Just a quick 10 blocks from our house is the best (if not only) indian pizza in San Francisco. I couldn't believe that I had never thought of combining my two favorite foods. They are extremely enjoyable separately, but together completely divine.
Here is my attempt at an indian pizzette. Perfect for one, or make a bunch and serve them as appetizers. FYI I did not measure anything when I made this so below is my best guess at a recipe.
Indian Pizzette
1 package naan (Usually about 5 or 6 pieces come in a package. You could also make your own, it is super easy, and you can find a great recipe via google.)
1 jar curry simmer sauce, I suggest korma because while the flavor is mild, it is distinctly indian
1 15 oz. can crushed tomatoes
8 oz. of mozzarella cheese, shredded
1 onion, sliced
3 cloves garlic, minced
any vegetables you might enjoy on pizza! (seriously, anything! I used broccoli, peppers, and potatoes. I suggest squash, corn, asparagus, or yams)
2 tbsp. olive oil
salt
pepper
curry powder
cumin
garam masala
Pre heat your oven to 350F. In a medium sauce pan over low heat, mix together the indian simmer sauce and the crushed tomatoes to make your pizza sauce. Feel free to add fresh tomatoes to the sauce for texture. Season with salt and pepper to test. Let the tomatoes and the sauce cook over low heat until throughly mixed. (You can even keep it on low heat until you assemble the pizzas. You can't overcook the sauce.) In another large sauce pan heat 1 tbsp. olive oil. Add the sliced onions and vegetables of your choice. Once the onions become transparent add the garlic. ( I add the garlic later because I love garlic. If you like garlic to have a less intense flavor, add it in with the other vegetables.) Basically you are just sauteing the veggies, add more olive oil as necessary. Season the vegetables to taste with the curry powder, cumin, and garam masala. These are all really distinct spices so go easy. Curry powder is especially hot so I wouldn't use more than 1/2 tsp. On a pizza stone, or cookie sheet with aluminum foil, arrange the naan. Spoon your pizza sauce (the tomatoes and simmer sauce) on to each naan. Sprinkle some cheese, and then add the vegetables. Top with a little more cheese, maybe some fresh herbs such as oregano, and place in the oven. Cook in the hot oven for about 8 minutes until the mozzarella is bubbling. EASY! ***
***This doesn't have to be a vegetarian pizzette. Chicken would be great. If you are going to add chicken I would cube it, and cook it in the tomatoes and simmer sauce so that it stays juicy and absorbs the flavors of the pizza sauce.
That's all folks. Hopefully I'll make some bread soon. I've got to make at least one loaf before we move out of our current apartment. Post to follow!
Many, many blessings!
