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
- 1/2 tsp ground cumin
- 1 small hot chili (optional)
- salt & pepper
- Toppings
- 1 tsp cooking oil
- 1/2 yellow onion, diced
- 1 garlic clove, minced
- 1 tsp ground cumin
- 1 tsp ground garam masala
- 1/2 tsp ground coriander
- 1/2 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 1/2 cups frozen peas
- salt & pepper
- 1/2 cup plain yogurt
- 3 Tbsp water
Instructions
- Prepare the pizza dough to your desired shape and preheat the oven to 500F.
- 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.
- 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.
- 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.
- 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.
- Remove and serve immediately, lightly drizzled with plain yogurt diluted with water.