Here is yet another twist to the everyday pizza! I love love love this pizza! If you've been following me, then you know that a few weeks ago, I posted a recipe for tandoori chicken chutney pizza. There is no doubt that the tandoori chicken chutney pizza is delicious, but I think this pizza is even more delicious! Indian pizza has definitely become my new favorite meal to make. It's super easy and you can be so creative. This particular pizza has grilled eggplant, zucchini, red onions, lots and lots of mozzarella cheese and of course garlic chutney! This Indian pizza is super yummy and extremely addictive. Although we made this pizza entirely on the grill, you can definitely make it in the oven. Just preheat the oven to 400 degrees F and bake for 10 minutes. If you don't like eggplant or zucchini, then try replacing them with vegetables you enjoy. Have fun with this pizza!
Vegetable Chutney Pizza:
Makes approximately 2 pizzas
2 hand-fulls of store-bought bread dough
1/2 cup olive oil
4 tablespoons garlic chutney
1/2 stick (4 ounces) cream cheese
1 small eggplant, sliced thinly
1 zucchini, sliced thinly
1 medium red onion, thinly sliced
1 (7 ounce) ball of fresh mozzarella, thinly sliced
Preheat grill to high heat and lightly oil grate
Make Crust: Using one hand-full of store-bought bread dough, at a time, roll bread dough into a ball and place on a floured work surface. Stretch and roll ball of dough until desired size and shape is reached. Place crust on a large baking sheet and brush with olive oil. Slide crust onto grill and cook for 8 minutes or until dough begins to rise and grill marks start to appear. Remove crust from grill and set aside.
Grill Vegetables: In a large bowl, add the eggplant slices and generously salt. Place the eggplant aside for 5 minutes. Add the zucchini and red onions to the bowl and sprinkle with 1 tablespoon salt and pepper and 2 tablespoons olive oil. Grill vegetables for 3-5 minutes until tender.
Assemble Pizza: In a small bowl, mix together garlic chutney and cream cheese. Spread mixture on grilled side of crust. Top with grilled eggplant, zucchini, red onions and mozzarella cheese. Place pizza back on grill for 5-7 minutes. Allow pizza to cool for 1 minute before serving.
Source: Shef's Pantry original