Bengal Pizza
For the dough 1/2 tsp Chili powder
Bill's Pizza Crust
1 Tbs Yeast 1/3 cup Garlic oil or substitue
1 cup Toasted chick pea flour 1/3 cup Olive oil + 1/2 tsp garlic
2 cup All-purpose flour; plus as powder needed 3/4 cup Water; or more 1 1/2 tsp Salt To finish the pizza
1/2 tsp Ginger 8 oz Ground lamb; browned and
1/2 tsp Tum drained
1/2 tsp Cumin 4 Tbs Curry paste
Procedure
1 Pizza, Focaccia,Flat, and Filled Breads from your Bread Mac 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.
2 Prepare the lamb if desired. Selkect a 16 inch perforated pizza pan or large heavy duty baking sheet. Prehaeat the oven to 475 degrees F. 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. Immediatly roll the dough back around the rolling pin and unroll it onto the pan.
3 Spread a thin layer of curry pasteonto 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 immediatly.
Servings: 1
