Indian Pizza

Hello friends! Are we ready to do this? Goodness knows I am.

This year little one wanted to grow pumpkins. There was already an existing small garden space on one side of our house so I didn’t see any reason why we couldn’t plant a few pumpkins. I decided having a small garden would be the perfect summer project for him. We planted two pumpkins, one watermelon, two tomatoes, one zucchini, two bell peppers, six cabbages, six cauliflowers, some kale and some herbs. It has been wonderful watching him discover his veggies growing. Sadly, I don’t think he will get any pumpkins this year. The pumpkin plants aren’t producing any fruit. Hopefully we’ll have better luck next year.

We have been lucky and have been able to eat fresh tomatoes, zucchini and peppers out of the garden. I feel pretty smart because I only planted one zucchini plant. If you have any experience with this plant you know it will produce zucchini in abundance. I didn’t want to get stuck with more zucchini than our family could eat. I have found some wonderful recipes that have helped me use our bounty of zucchini in some original ways.

So far this year we have had chicken enchilada zucchini boats, summer squash carbonara, grilled, zucchini, zucchini waffles and Indian pizza. All delicious. All filling. All not sugar loaded zucchini bread. Husband is a little skeptical each time I tell him that the main dish that night is centered around zucchini. I get it. No one ever says zucchini is their favorite vegetable. I like to think that I have made some wise choices when it comes to end of summer zucchini season.

I was excited to come across this recipe. Husband and I love Indian food and I may be addicted to pizza. I made my own pizza dough since I find that it’ is easy to do and is a little cheaper. I didn’t change the recipe in any way. The ingredients are simple and easy to find. Little one gobbled it up. He was unsure about the zucchini at first but when I told him he grew it in his garden he was more than happy to eat it.  I recommend making two pizzas as one just isn’t enough!

 

1 lb. pizza dough, at room temperature

¼ bunch cilantro, chopped

1 jalapeno, seeded and chopped

¼ cup olive oil

4 oz. mozzarella, shredded

1 ½ tsp. curry powder

½ lb. ground turkey

1 zucchini, halved lengthwise and cut crosswise ¼ in. thick

¼ red onion, sliced

Preheat the oven to 500 degrees . 

Oil a baking sheet and stretch the pizza dough to fit the pan.In a food processor, pulse the cilantro, jalapeno and two tablespoons olive oil until a paste forms. Spread the paste on the dough, and then sprinkle with cheese.

In a medium skillet, heat the remaining olive oil over medium heat. Add the curry powder and cook until fragrant, about 30 seconds. Add the turkey and sauté until just barely cooked, about two minutes. Top the pizza with the turkey, zucchini and red onions. Place the baking sheet in the oven and bake until the crust is golden, about 20 minutes.

http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/budget-recipes/indian-pizza