by M.B. Lewis
An unusual hybrid eatery, Curry on Crust (curryoncrust.com) opened this past winter on Ford Road in Canton. A variety of spinach-green, tikka-orange, and curry-yellow "sauces" spread out atop standard rounds of pizza crust. Green peppers and peas, other veggies, ginger and chilis, and even butter chicken provide fresh flavor and subcontinental flair.
"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.]
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