This is less a pizza, but more an Indian flatbread. In place of raita, we smothered it in yogurt. Delicious. In place of wine, for the romantic dinner Ryan and I made, we stole a bottle of Sweet Rose Korbel from our landlords. Nothing like a pink champagne to accentuate some curry on the palate.
But really, this “pizza” is great. I’m addicted to nan anytime I’m out at an Indian restaurant, so to add some lentils and spinach to it and make nan the whole meal, top notch! Here we are chowing down on romantic curry night.
Adapted from Vegan Planet
1 tb. olive oil
1 yellow onion, chopped
1 tb. curry powder
1 10 oz. bag of spinach, chopped
1 cup cooked brown lentils, drained
1/4 cup caramelized onions (optional)
Salt and fresh ground black pepper
Preheat the oven to 450 degrees.
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the curry powder, stirring to coat the onion. Add the spinach and salt and pepper to taste. Cook until the spinach is wilted, about 2-4 minutes. Stir in the lentils, adjust the seasonings and set aside.
Punch the dough down. On a lightly floured work surface, roll out into the size of your baking pan and about 1/4-inch thick. (I used a half-sheet baking pan.) Transfer to the lightly oiled pan and bake on the bottom oven rack for 8 minutes.
Remove from the oven and top with the spinach-lentil mixture. Brush the edges of the crust with olive oil and bake until golden brown, about 10-12 minutes. Serve hot and with plain yogurt.