I always love leftovers! I enjoy creating something delicious with them and this was one of those dishes that will definitely warrant saving a bit of Keema and Peas curry the next time I make it!
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To make the pizza you will need a small amount of leftover curry – apx 1/2 a small bowl
Prep time 20-30mins
Baking time apx 20mins
Ingredients for base
1 Lo-Dough wrap
1/2 medium red onion finely chopped
1 large tomato finely chopped
1/2tsp each of ground cumin, turmeric, medium curry powder, salt and ground coriander
1/4 tsp ground ginger
1 crushed garlic clove
For the topping
Leftover Keema curry
60gms Ricotta cheese
10 gms finely grated Cheddar Cheese
1/4 green pepper sliced
Pinch of dried mint
1 tbsp fresh chopped coriander
Garlic and chilli spray oils ( I use Frylight)
Salt and pepper
In a non stick frying pan sprayed with oil sauté the onion and garlic until softening. Add the spices apart from the mint and coriander and Fry for one minute. If they start to stick add a tbsp of water at a time as needed. Add the tomatoes and continue to stir fry for one minute. Add 50ml water then reduce heat and simmer until onions and tomatoes are cooked – apx 10 mins
Let cool slightly.
Lay to Lo-Dough on a baking tray sprayed with spray oil.
Evenly spread the base mix to the edges of the Lo-Dough.
Place teaspoonfuls of the leftover keema around the pizza
Spread the ricotta cheese and cheddar evenly and decorate with peppers, garnish with mint and coriander. Spray all over with garlic and chilli oil. Bake in the oven for apx 15-20 mins. If you like a crisper base use a chip mesh. Slide the pizza off the tray and onto the mesh. You can get these from many pound shops which enable you to cook crispy chips and also crisp up the base of the pizza! I slid mine onto the shelf in the oven just to firm the base up slightly for the last few minutes.