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!
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.
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.
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!
- 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
- 1½ cups frozen peas
- salt & pepper
- ½ cup plain yogurt
- 3 Tbsp water
- 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.