Curry on Crust

continued

"Just pepperoni" traditionalists may be startled at how different such a familiar-looking pie can taste. But citizens of the world need only recall that Indian curries are often scooped up with bread--so when you think of pizza crust as just a thicker and chewier helping of naan, you may revel in the convenience and eatability of this new fusion.

Flavorful Indian spice mixtures fortunately come through unspoiled by the high heat or the layer of melted mozzarella. The pizza oven isn't kind, however, to little cubes of chicken or paneer (cheese)--both arrive chewier and drier than you find in traditional curry. A solution: eat these pizzas fast, hot from the oven. If you need one to go (in a cardboard box, of course), consider making it yummy aloo gobi with extra garlic ladled free of charge over the cauliflower and potatoes.   

[Originally published in September, 2012.]