Bengal Pizza

Recipe Ingredients

		For the dough
1 tablespoon	15ml	Yeast
1 cup	62g / 2.2oz	Toasted chick pea flour
2 cups	125g / 4.4oz	All-purpose flour - plus as needed
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Ginger
1/2 teaspoon	2.5ml	Turmeric
1/2 teaspoon	2.5ml	Cumin
1/2 teaspoon	2.5ml	Chili powder
1/3 cup	78ml	Garlic oil or substitute
1/3 cup	78ml	Olive oil + 1/2 tsp garlic powder
3/4 cup	177ml	Water - or more
		To finish the pizza
8 oz	227g	Ground lamb - browned and drained
4 tablespoons	60ml	Curry paste

Recipe Instructions

Place all the ingredients in the machine, program for manual or dough and press start. After 3 minutes of kneading if there is still a film of dough on the bottom of the pan, add 1 to 2 tablespoons of flout until a discrete ball forms. At the end of the final knead, place the dough in a large plastic bag or in an oiled bowl and cover with plastic wrap. Refrigerate for at least 2 hours or as long as 12 hours.

Prepare the lamb if desired. Select a 16 inch perforated pizza pan or large heavy duty baking sheet. Preheat the oven to 475F with the rack in the center position. Place the dough on a cold unfloured work surface and use a heavy rolling pin to roll it to one large 16 inch circle or two 8 to 9 inch circles.

The dough should be as thin as possible - no more than 1/8 inch thick. Immediately roll the dough back around the rolling pin and unroll it onto the pan. Spread a thin layer of curry paste onto the dough and top it with the lamb if desired. Place the pizza in the oven and bake 16-18 minutes until the crust is very brown and crisp. Serve immediately.

Source:
Evelyne Slomon - The Pizza Book

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