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Home » Recipes » Main Dishes

27 April, 2015 By Mary | Leave a Comment

Vegetarian Samosa Pizza

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Vegetarian Samosa Pizza | thekitchenpaper.com

Vegetarian samosas = YUM. Pizza = YUM. If my middle school math teacher taught me anything, that means VEGETARIAN SAMOSA PIZZA = YUM. We are completely crossing lines of Indian/Italian here, but we're gonna roll with it. Remember last week when we did that with Mexican/Italian? Italy is getting around, I tell you what!

Vegetarian Samosa Pizza | thekitchenpaper.com
Vegetarian Samosa Pizza | thekitchenpaper.com

To be completely honest, this wasn't the first Indian pizza that I wanted to make. After obsessing about butter chicken, and then butter chicken 2.0, I was like "OOH BUTTER CHICKEN PIZZA OMG!" but thought maybe you guys (and my thighs) have had enough butter chicken. As if that's possible. Psh. But then I got to thinking: what about a curried pizza? Aloo gobi pizza? SAMOSA PIZZA!?! DING DING DING we have a winner! Fo reals: this is a winner.

Vegetarian Samosa Pizza | thekitchenpaper.com

If you like samosas (um, hello EVERYONE EVER), chances are you also like dipping them in ridiculously flavorful sauces. Helloooo mint cilantro chutney! MY LOVE! I can't get enough of that tangy green sauce! I usually have a hard time making the way-too-small dish of that goodness last through the end of my (first) samosa(s). Rough life, I know. So this pizza comes to the rescue with a THICK layer of mint/cilantro sauce, glopped on there before adding the veggies. NOT TO BE SKIPPED! Obviously.

Vegetarian Samosa Pizza | thekitchenpaper.com

Bake this sucker up to perfection and then drizzle a little yogurt on top — perfect. I thought I'd miss cheese (well, let's be honest: I always miss cheese) but the sauce + veggies + yogurt = one darn delicious pizza. I'll take it!

Vegetarian Samosa Pizza | thekitchenpaper.com

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Vegetarian Samosa Pizza

  • Author: Mary
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 2 pizzas 1x
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Ingredients

Units Scale
  • pizza dough
  • Sauce
  • 2 cups fresh cilantro leaves
  • 1 cup fresh mint leaves
  • 2 tsp fresh lemon juice
  • 1 tsp fresh chopped ginger
  • ½ tsp ground cumin
  • 1 small hot chili (optional)
  • salt & pepper
  • Toppings
  • 1 tsp cooking oil
  • ½ yellow onion, diced
  • 1 garlic clove, minced
  • 1 tsp ground cumin
  • 1 tsp ground garam masala
  • ½ tsp ground coriander
  • ½ tsp ground turmeric
  • 1 large russet potato, diced into small cubes
  • 2 large carrots, diced into small half moons
  • 1 tsp fresh chopped ginger
  • 1 ½ cups frozen peas
  • salt & pepper
  • ½ cup plain yogurt
  • 3 Tbsp water

Instructions

  1. Prepare the pizza dough to your desired shape and preheat the oven to 500F.
  2. To make the sauce, combine all ingredients in a food processor or blender and blend until smooth. Add water as needed to thin out slightly, and season with salt and pepper to taste. Set aside.
  3. In a large frying pan over medium heat, add the oil, onion, and garlic. Cook for 1 minute, then add the ground cumin, garam masala, coriander, and turmeric. Cook for another two minutes before adding the potato and carrots.
  4. Cook for 10-15 minutes, or until the potatoes and carrots are almost fork-tender. Add the chopped ginger and frozen peas, and cook for another three minutes. Season with salt and pepper.
  5. To assemble the pizza, spread a generous layer of the sauce over your uncooked crust before evenly distributing the vegetable topping. Bake for 12 minutes, or until the crust is browning, in the oven.
  6. Remove and serve immediately, lightly drizzled with plain yogurt diluted with water.

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