Curry pizza

Yield: 2 servings

Measure Ingredient
2 cups Warm water
1 tablespoon (heaping) honey
1 tablespoon Or packet active dry yeast
2 cups Whole wheat flour
1 tablespoon Salt
1½ teaspoon Curry powder
¼ cup Vegetable oil
4 cups =TO=
4½ cup Unbleached all-purpose --
\N \N Flour
2 cups Grated Cheddar and/or --
\N \N Other cheese
2 cups Chopped black olives
2 cups Chopped onion -- scallions
\N \N Chives
2 cups Chopped mushrooms
\N \N And/or -- eggplant
1 cup Chopped artichoke hearts
½ cup Sun-dried tomatoes --
\N \N Chopped
½ cup Roasted peppers -- chopped
1 \N (3 oz) jar capers
1 teaspoon Salt
1 teaspoon Curry powder
1 tablespoon Regular or white wine --
\N \N Worcestershire sauce
1 cup Mayonnaise

Making the Dough: Pour the water into a large mixing bowl. Add and dissolve the honey and the yeast. Stir in the whole wheat flour, salt, curry, vegetable oil, and then the unbleached flour. Turn out onto a floured surface and knead until it's smooth and springy. Clean and grease your bowl, and put the dough in it to rise for about an hour. Making the Topping: While the dough rises in a warm spot, you cna prepare the topping. It isn't necessary to use all of the listed ingredients, but the more the merrier. You can probably think of some things to add yourself. Blend all of the topping ingredients together in a large mixing bowl and set aside. Shaping and Decorating: When the dough has doubled in bulk, knock it down, turn it out on your floured board and divide into 3 pieces. Roll each piece out to fit a 12-inch pizza pan, lightly oil the pan, and place the dough on it.

Spread one third of the mixture on each circle of dough. The longer this has to rise, the better it will be. Give it at least 15 minutes and try to hold out for 30. Fifteen minutes before you want to bake the pizza, preheat your oven to 450 degrees. Baking: Bake for 15 to 20 minutes. If the pizza seems to be browning too quickly, turn the temperature down to 425 degrees for the final few minutes.

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