You know the deal: it's getting late in the day, and the stomach(s) in your household are starting to rumble. Time to figure out what's for dinner! Pizza, or maybe Indian food? WHY NOT BOTH!?

Here's a great way to fuse two favourites: Fast food classic pizza, and savoury snack samosas!

As always, pizza is an infinitely variable food, so feel free to modify to your heart (or stomach's) content!

Supplies

Pizza dough (store bought or home made)

Pizza sauce

Half an onion, diced

a blob of minced garlic and ginger

Indian curry paste

Tamarind sauce

Mozzarella cheese

Enough fresh or frozen small or medium samosas to cover a pizza

Pizza peel or perforated pizza pan

Baking stone

Step 1: Make the Dough

If you're using store-bought dough, you can skip this step.

I absolutely love this pizza dough recipe because it's super easy to make, and is absolutely delicious. Plus, all the measurements are weighed out, which eliminates all the guesswork! Remember, baking is a science, and it's important to be precise! I'll often cut the ingredients in half if I only want to make two pizzas instead of four.

https://feelingfoodish.com/the-best-new-york-style...

Add the ingredients as per the instructions. I highly encourage you to measure out everything with a kitchen scale rather than working by volume. It really does make a huge difference. I like to knead everything in my stand mixer using a dough hook, but you can knead the dough by hand if you like.

Once the kneading is complete, separate the dough into four (if you're making a full batch) or two (if you're making a half batch) equal-sized balls. Place each ball in a sealed container. I like to spritz each container with just a touch of oil to keep the dough from sticking.

The recipe recommends "cold fermenting" the dough for 24 to 72 hours. So go ahead and pop those balls of dough in the fridge! This time spent in the fridge helps bring out the flavour of the dough. I'll typically leave the dough to rise for 36-48 hours.

Step 2: Oven and Dough Prep

Preheat the oven to 550F (285C). Place the baking stone in the middle of the oven while it's warming up. The oven should preheat for about an hour.

You can also bake your pizzas on your BBQ, something I love to do in the warmer months! Just place the baking stone on the grill surface and let it heat up with the BBQ. I typically aim for a temperature in the 550-600F range.

Whether you're using store-bought or home made dough, remove it from the fridge and allow it to come up to room temperature. If you've previously had your dough in a container, I recommend removing it from the container and wrapping it in plastic wrap. It will warm up faster that way! Store bought dough usually comes in a plastic bag already, so you can leave it as-is while the oven preheats.

Step 3: Fry the Samosas

For this instructable I'm using frozen samosas. Feel free to use pre-cooked samosas, which can usually be bought at any indian food store. If so, you can skip this step!

Heat the frying pan to medium heat, and add a few tablespoons of oil. Fry the samosas about 4-5 minutes per side. When they're finished, move them to a plate but keep the frying pan hot for the next step!

Step 4: Make the Sauce

This is a bit of a twist on traditional tomato pizza sauce!

Heat a frying pan and add a tablespoon or two of oil.

Dice half a small onion, and toss it into the hot oil. After two minutes, add a few tablespoons of garlic and one tablespoon of minced ginger. Let them all cook for another two minutes. Once the onion has softened, add a few tablespoons of pizza sauce and a few tablespoons of pre-made curry paste. Overall, there should be enough combined sauce for however many pizzas you're making.

Let the sauce simmer for a few minutes before taking the frying pan off the heat.

Step 5: Stretch the Dough

After warming on the counter, the dough should be ready to stretch. It should be at room temperature, and fairly soft. If it isn't, then you'll have difficulty stretching it properly and it will tend to crack or spring back.

Cover the dough ball in flour on all sides. If you can do that neat trick of spinning the dough in mid-air, then go for it! I am not so talented, so I like to stretch it by pulling out the dough while working all the way around the perimeter in multiple passes. Between the pull of gravity and squeezing/pulling the dough at the top, I can usually get it reasonably round!

Some people prefer a nice thick crust, and some a thin crust. Do whatever you like here! After you've stretched dough a few times you'll get a feel for where to apply pressure to the dough to get exactly the crust you're looking for.

Lay the stretched dough on a pizza peel or pizza pan covered in flour or corn meal. The flour/meal prevents the dough from sticking.

If you see and bubbles start to form on the surface of the dough, pop them with a fork. I'll typically stab the dough all over with a fork, to prevent those tiny bubble from forming into massive mountains while baking!

Step 6: Decorate!

Spread a thin layer of the curry-spiked pizza sauce onto the waiting dough. Spread a layer of whatever cheese you like; I used mozzarella because it's just so perfect for pizza.

Take your cooked samosas and lay them out evenly onto the pizza.

If you really want to take thing up a notch, lightly dust the pizza with cumin and/or garam masala.

Step 7: Time to Bake!

If you're baking in an oven, turn it OFF. The bottom of the pizza will bake just from the heat contained in the baking stone! Then turn ON the broiler. My oven has a high and low broil, I usually use high broil. Keep a close eye on your pizza because high broil will scorch the top of your pizza real quick.

Like, seriously. Go pee before you start baking, hold all calls, pause your Netflix show. Do NOT abandon your pizza while it's under the broiler.

If you're using your BBQ, just leave it cranked.

Pop the oven door and slide your pizza onto the baking stone. Due to the flour/corn meal it should slide off the pizza peel or pan easily with just a flick of your wrist. Close the door immediately and set a timer for four minutes. At the four minute mark start watching the pizza through the oven window. As soon as it looks done (crust and samosas starting to brown, cheese bubbling and also turning brown), open the oven and remove the pizza immediately.

Place your beautiful pizza on a wood cutting board so it can start cooling.