Indian Pizza with Peas and Bell Peppers
with romaine salad

Name: Indian Pizza with Peas and Bell Peppers
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Bell peppers, any color, thinly sliced; 8 oz Cheese, mozzarella, shredded or thinly sliced; 3/4 cup Peas, fresh or frozen; 4 rounds Flatbread, any gluten-free; 1 1/2 cups Indian Butter Curry Sauce (leftover from Tuesday); 2 Tbsp Cilantro leaves, leaves torn; 1 1/2 Tbsp Vinegar, apple cider; 2 tsp Mustard, Dijon; 1 tsp Honey; 1/2 tsp Curry powder, mild; 2 Tbsp Oil, cooking; 6 oz Lettuce, romaine, chopped

Active: 30 Total: 30

Original GF Paleo Vegetarian

The Cook Smarts team tried Indian Pizza at our last team retreat and it inspired us to add this totally unique pizza to this week's meal plan. With leftover Indian-spiced sauce from earlier in the week and store-bought flatbread as the base, these pizzas come together super fast.

Dependency

Indian Butter Chicken Meatballs

Ingredients

Metric

Servings:

Indian Pizza:

Bell peppers, any color - 1 , thinly sliced
Cheese, mozzarella - 8 oz , shredded or thinly sliced
Peas, fresh or frozen - 3/4 cup
Flatbread, any gluten-free - 4 rounds
Indian Butter Curry Sauce (leftover from Tuesday) - 1 1/2 cups
Cilantro leaves - 2 Tbsp , leaves torn

Romaine Salad with Curry Vinaigrette:

Vinegar, apple cider - 1 1/2 Tbsp
Mustard, Dijon - 2 tsp
Honey - 1 tsp
Curry powder, mild - 1/2 tsp
Oil, cooking - 2 Tbsp
Lettuce, romaine - 6 oz , chopped

Prep

Bell peppers / Cheese - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar, mustard, honey, and curry powder. Add cooking oil while whisking. Season with some salt. (Can be done up to 5 days ahead)
Lettuce - Chop lettuce. (Can be done 1 day ahead)
Peas - If using frozen peas, heat in the microwave or run under warm water to defrost.

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Make

Heat oven to 400F / 204C.
Brush a sheet pan with some oil. (Use two sheet pans if all of the flatbread won’t fit without overlapping.)
Place flatbread in a single layer on prepared sheet pan and bake for 5 minutes to crisp up (this will help keep them from getting soggy from the toppings).
Spread Indian Butter Curry Sauce over top of flatbread. Top with bell peppers, cheese, and peas.
Bake until crust is golden brown and cheese is melted and bubbly, 8 to 12 minutes.
When flatbread is nearly finished, toss lettuce in vinaigrette.
Tear off cilantro leaves and scatter them over the flatbread. Slice flatbread and serve with salad on the side. Enjoy!

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