Publix GreenWise Market Magazine - Fall 2011
|A flatbread crust and spinach-curry sauce make a savory backdrop for Indian inspired pizzas flavored with Asian spices and your choice of toppings. |
Once unfamiliar & exotic, Indian food is taking off, thanks to the increasing number of Indian restaurants popping up around the country. Introduce your family to this new world of flavors by starting with something familiar — pizza!
To keep things authentic, our Indian-inspired Whole Wheat Naan Pizza is baked on traditional Indian flatbread (naan) and topped with a colorful Spicy Spinach-Curry Pizza Sauce and Homemade Paneer Cheese. Leave your pizza as simple as you like or layer on the flavor with a colorful array of toppings, such as diced chicken, steamed cauliflower florets tossed in curry powder, peas, eggplant, sliced red onion or chopped mango.
Get inspired by the combinations shown on these pages or mix-and-match to suit your family’s tastes.
Perhaps best of all, because you are making it at home, you control the flavors, fat and calories. One bite of these Indian Naan Pizzas and you may discover a whole new meaning to “pizza night.”
|Whole Wheat Naan Pizza|
Prep: 25 minutes Rise: 1 hour Bake: 20 minutes Oven: 400 degrees F
Experiment with different flavor profiles by using alternate herbs, such as basil or parsley, in place of the cilantro.
1-1/4 cups warm water (105 degrees F to 115 degrees F)
1 teaspoon sugar*
1 teaspoon active dry yeast
2 cups all-purpose flour*
2 cups whole wheat flour*
1 teaspoon baking powder
1/4 teaspoon salt
2 cloves garlic,* minced
1/2 cup finely chopped cilantro*
Spicy Spinach-Curry Pizza Sauce
Pizza toppings (see step 4)
Homemade Paneer Cheese or 1-1/2 cups feta cheese
ONE In a small bowl combine the warm water, sugar and active dry yeast. Set aside for 15 minutes until the yeast begins to foam.
TWO In a large bowl combine the flours, baking powder, salt, minced garlic and finely chopped cilantro. Add water mixture to flour mixture and stir to combine. On a floured surface knead until the mixture becomes a smooth dough (about 3 minutes). Form into a ball, place in a bowl and leave to rest in a warm spot (covered with a dish towel) for 1 hour or until the dough doubles in size.
THREE Using a sharp knife, slice dough into 4 even wedges. On a floured cutting board, use your fingers to knead each dough segment for 1 to 2 minutes.
FOUR Once dough has thinned and extra air is removed, use your fingers to shape each piece into a 10x7-inch rectangle. Top unbaked naan rectangles with Spicy Spinach-Curry Pizza Sauce, then add a variety of toppings, such as sautéed eggplant slices, chopped mango, peas, curried cauliflower, green pepper, cooked chicken and/or red onion, and top with some of the Homemade Paneer Cheese or the feta.
FIVE Sprinkle greased cookie sheets with cornmeal and place pizzas on top to prevent sticking. Bake in a 400 degrees F oven for 20 minutes or until crusts turn golden brown. Makes 4 naan pizzas (2 servings each)
Nutrition Facts per 1/2 naan pizza: 370 cal., 10 g total fat (5 g sat. fat), 12 mg chol., 497 mg sodium, 60 g carb., 6 g dietary fiber, 14 g protein. Exchanges: 1/2 fat-free milk, 1/2 fat, 3 starch.
|Homemade Paneer Cheese|
Prep: 20 minutes Chill: 3 to 4 hours Stand: 30 minutes
Spread any remaining paneer on toast and top with fresh basil or serve atop a salad with balsamic vinaigrette and nuts.
1 quart whole milk*
1 cup freshly squeezed lemon juice* (from 4 to 6 lemons)
ONE Pour milk into a saucepan; bring to a boil over medium-high heat. Meanwhile, set up a straining station by placing a double layer of cheesecloth in a colander. Set colander inside a bowl to catch liquid.
TWO When milk comes to a boil and starts to foam, gradually add the lemon juice while stirring. The milk will immediately begin to curdle and separate into curds and whey.
THREE Stir constantly for 2 minutes, then pour into the cheesecloth-lined colander. Let mixture sit for 30 minutes while it drains and separates. Make sure the colander is not sitting in the liquid so the mixture can drain.
FOUR Set an upside-down plate on top of the mixture, and place a heavy item, such as a can, on top to help press out any additional moisture. Chill.
FIVE Press for 3 to 4 hours. The cheese should be firm and crumbly when finished. Refrigerate until ready to use for pizza topping. Makes about 1-1/2 cups cheese
Nutrition Facts per 3 tablespoon serving: 81 cal., 4 g total fat (2 g sat. fat), 12 mg chol., 49 mg sodium, 8 g carb., 0 g dietary fiber, 4 g protein. Exchanges: 1/2 fat-free milk, 1/2 fat.
|Spicy Spinach-Curry Pizza Sauce|
Start to finish: 25 minutes
Store leftover sauce in a sealed container in the refrigerator for up to 3 days and use as a spicy alternative to veggie dip.
1 pound fresh baby spinach*
3/4 cup chopped onion*
4 cloves garlic*, diced
1 tablespoon olive oil*
2 teaspoons garam masala
1 teaspoon curry powder
1/2 teaspoon ground turmeric
1/8 teaspoon crushed red pepper*
1/4 to 1/2 cup unsweetened coconut milk
1/4 teaspoon salt
ONE Wash and rinse the spinach in a colander; drain and add to a large pot or pan with about 1/2 inch of water in the bottom. Heat on high until water begins to steam, then cover and reduce heat to low. Cook for 3 to 4 minutes while spinach wilts. Uncover and stir.
TWO Drain spinach in a colander and remove some of the excess water. Transfer to a food processor; process until smooth. Stop and scrape down sides of bowl a few times to make sure the mixture is smooth. Set spinach aside.
THREE Using the same pan, sauté the onions and garlic in olive oil over medium-high heat until onions are brown and soft, about 4 minutes.
FOUR Add spices and stir constantly for 1 to 2 minutes to let them toast. Add the spinach and coconut milk, and stir to reach your desired sauce consistency. You may add additional coconut milk if the sauce is too thick.
FIVE Season with salt and additional crushed red pepper to taste. Makes about 1-3/4 cups sauce
Nutrition Facts per 3.5 tablespoon serving: 67 cal., 5 g total fat (2 g sat. fat), 0 mg chol., 324 mg sodium, 5 g carb., 2 g dietary fiber, 2 g protein. Exchanges: 1 fat, 1 veg.
Don’t feel guilty about spending a few extra dollars to bulk up your spice cabinet. It’s easy to incorporate favorite Indian spices into everyday cooking -- and you’ll create a myriad of savory meals.
Turmeric, a popular flavoring in Indian cuisine, is easy to spot by its bright yellow-orange color. Sprinkle it on veggies (it’s especially pretty on cauliflower) to lend a warm, peppery note and a bright, bold hue. Also add a pinch to mixed-grain salads or scrambled eggs for a mild hint of spice.
Garam masala is a blend that uses many of the same spices traditionally found in desserts, such as nutmeg, cinnamon and cloves, but also savory spices like coriander and cumin. Rub it lightly onto pieces of chicken or shrimp and then grill on skewers, or sprinkle onto roasted vegetables for an Indian twist on a traditional side dish.
Curry powder is probably the most familiar Indian spice of all -- practically synonymous with the cuisine itself. Add a couple pinches to lentils and soups for a delicious smoky flavor and a sweet finish, or dust it over a cold apple or carrot salad and splash on a bit of red wine vinegar.