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Title: Bengal Pizza (Laura Brody)
Yield: 1 Serving

Ingredients

           For the Dough
      1 tb yeast
      1 c  toasted chick pea flour
      2 c  all-purpose flour; plus as
           -needed
  1 1/2 ts salt
    1/2 ts ginger
    1/2 ts tumeric
    1/2 ts cumin
    1/2 ts chili powder
    1/3 c  garlic oil or substitue
    1/3 c  olive oil + 1/2 tsp garlic
           -powder
    3/4 c  water; or more
           To Finish the Pizza
      8 oz ground lamb; browned and
           -drained
      4 tb curry paste

Instructions

Place all the ingredients in the machine, program for manual or dough and
press start. After 3 minutes of kneading if there is still a film of dough
on the bottom of the pan, add 1 to 2 tablespoons of flout until a discrete
ball forms. At the end of the final knead, place the dough in a large
plastic bag or in an oiled bowl and cover with plastic wrap. Refrigerate
for at least 2 hours or as long as 12 hours.

Prepare the lamb if desired. Selkect a 16 inch perforated pizza pan or
large heavy duty baking sheet. Prehaeat the oven to 475 degrees F. with
the rack in the center position. Place the dough on a cold unfloured work
surface and use a heavy rolling pin to roll it to one large 16 inch circle
or two 8 to 9 inch circles. The dough should be as thin as possible - no
more than 1/8 inch thick. Immediatly roll the dough back around the
rolling pin and unroll it onto the pan.

Spread a thin layer of curry pasteonto the dough and top it with the lamb
if desired. Place the pizza in the oven and bake 16-18 minutes until the
crust is very brown and crisp. Serve immediatly.

- - - - - - - - - - - - - - - - - -

Per serving (excluding unknown items): 1596 Calories; 57g Fat (32% calories
from fat); 68g Protein; 197g Carbohydrate; 166mg Cholesterol; 3362mg
Sodium

NOTES : Books hints -- use ground turkey instead of lamb. Serve this with
cucumer yogurt or mulligatwany soup.

Watch the pizza the last few minutes of cooking time -- this burns quickly.
Misc sliced vegetables work well on this.
Toast the bean flour in a small pan over medium high heat until lightly
browned. Works well without toasting, but the toasting brings out the bean
flavor better. Canola oil and garlic poweder work well in absence of
olive oil.
Curry paste can be made by lightly toasting curry powder and adding a
tablespoon or two of canola oil.

This is a good flatbread with just the curry paste on it. Great with a
really hot curry powder for stuffed noses. Blows out the sinus. I made
this once with beer instead of water. Flavor was good.

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Contributor: Pizza, Focaccia,Flat, and Filled Breads from your Bread

Preparation Time: 0:00

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