Veggie Pizza with Tomato-Chutney Pizza Sauce
Add an Indian twist to your pizza nightst: Naan crust, tomato-chutney pizza sauce, and veggies. Healthy and delicious! Have everyone make their own and make it a party! Note from Chef Adam: You could make your own pizza dough but using store-bought Naan Pizza Rounds it quick and easy. It makes for a crusty pizza base that will hold up to a lot of toppings. Yields enough sauce for 6-8 pizzas
Recipe Ingredients
- Tomato-Chutney Pizza Sauce
- - 4 tbsp Vegetable Oil
- - 1/2 tsp Coriander Seed, buy it whole and then crack it or crush it
- - 1/2 tsp Cumin Seed
- - 1 cup Diced Yellow Onion
- - 2 tsp minced Fresh Gingerroot, peeled
- - 1-2 Chili Peppers, your choice, diced (omit if your prefer not spicy)
- - 1 tsp Crushed Red Pepper Flakes
- - 1/4 cup Granulated Sugar
- - 2 cups Canned Crushed Tomato
- - 1 tbsp Bottled Lemon Juice, not fresh
- - 1 tsp Methi (Fenugreek)
- - Salt and Pepper to taste
- Veggie Pizza
- - 2-Inch section of Fresh Gingerroot, peeled and roughly chopped
- - 6 Cloves Garlic, peeled and roughly chopped
- - 4 Naan Pizza Rounds
- - 2 small Zucchini, thinly sliced
- - 1 small Yellow Summer Squash
- - 2 small Green Bell Pepper, sliced into thin rings
- - 1 pint Cherry Tomatoes, halved
- - 1/4 tsp Kosher salt
- - Dash of Freshly Ground Black Pepper
- - 1 tsp Garam Masala
- - 2 cups Grated Paneer Cheese
- - 1/2 cup Grated Parmesan Cheese
- - 12 oz. Plain Goat Cheese
Recipe Instructions
Tomato-Chutney Pizza Sauce (Prep time: 30 minutes)
- Heat oil over medium heat in a medium-size, heavy-bottomed saucepan. Add the crushed coriander and cumin seeds. They will pop and sizzle. Immediately add diced onion. Sauté the onion for about 3 minutes, stirring regularly, until translucent, but DO NOT let it them brown or they can make the sauce bitter.
- Add the gingerroot and sauté for 3 more minutes, stirring frequently.
- Add chili peppers. Cook the chilis until tender, about 3 minutes.
- Add crushed tomato and lemon juice and stir. Turn the heat to low and simmer for about 10 minutes, stirring occasionally.
- Add crushed red pepper, sugar, and Methi. Simmer for about 5 minutes, stirring regularly.
- Season with salt and pepper to taste.
Veggie Pizza (Prep time: 10-15 minutes per pizza)
- Heat your pizza oven until it’s ripping hot. No pizza oven? No problem. Just use a regular oven and be sure to use a pizza stone. Preheat the oven and the stone to 500˚F. You’ll bake the pizza directly on the stone.
- Puree the gingerroot and garlic with an immersion blender or regular blender. You may need to add a bit of water to get it going. That’s fine, it will cook out. Once pureed, set aside. Be sure to freeze any extra as I use gingerroot and garlic puree in many of my recipes.
- Toss the sliced veggies in a large bowl and sprinkle with salt and pepper, garam masala, and 1 tsp of the gingerroot and garlic puree. Toss to coat well.
- Place 1 Naan Pizza Round on a lightly floured pizza peel. The flour will make it easier to shake the pizza onto the peel.
- Spread 1/2 cup of the Tomato-Chutney Pizza Sauce on the naan pizza crust.
- Sprinkle with 1/2 cup of the Paneer cheese.
- Arrange one quarter of the veggies over the cheese.
- Dust with 2 tablespoons of Parmesan cheese.
- Dot the top of the pizza with 3 oz. of the goat cheese.
- Bake in the oven for just a few minutes, rotating as necessary. You’re looking for the edges to be very crispy and dark brown, and the bottom of the crust to be golden brown.
- Repeat with remaining pizza crusts.