Indian/Italian Fusion

In this video Manjula makes a pizza with Indian flavors. You will see her make a white sauce with oil flour and milk. This is the basis of a Bechamel sauce -- a white sauce -- very common in northern Italian cooking. Enjoy this.


Reference:: Sikh Philosophy Network http://www.sikhphilosophy.net/cooking-and-recipies/24573-indian-italian-fusion.html
Cabbage pizza is a nice twist to traditional pizza with touch of Indian spices.
Makes 2 medium pizzas.

Reference:: Sikh Philosophy Network http://www.sikhphilosophy.net/showthread.php?t=24573
Ingredients:

• Dough
  • 2 3/4 cups All Purpose flour (Plain flour or Maida)
  • 1 cup lukewarm water
  • 1 tablespoon dry active yeast
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
• White Sauce
  • 2 tablespoons olive oil
  • 2 1/2 tablespoons All Purpose flour (Plain flour or Maida)
  • 3/4 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
• Cabbage Topping
  • 3 cups sliced cabbage
  • 1/2 thinly sliced red bell pepper
  • 2 tablespoons chopped cilantro (Green coriander)
  • 2 chopped green chilies

Method:
Dough:

1. Dissolve yeast in lukewarm water and let it sit for about 20 minutes or until the yeast becomes frothy.
2. Add sugar, salt and oil to the flour and mix well.
3. Add the yeast water and make into a dough. The dough should be soft and a little sticky. Add more water if needed.
4. Cover the dough and let it sit for about four hours. The dough should be double in volume.
5. Knead the dough well using a little dry flour.

White Sauce:

1. Heat the oil in a small heavy saucepan over low-medium heat.
2. Add the flour and cook until the flour changes into a light brown color.
3. Slowly add the milk, stirring constantly. Continue cooking slowly until it is smooth and thick. Add the salt and black pepper.

Cabbage Topping:
Mix the cabbage, bell pepper, cilantro, and green chilies with the white sauce.


Pizza:

1. Pre-heat the oven to 500 degrees, placing a pizza stone inside for about 30 minutes so the pizza stone will be hot.
2. Divide the dough in to two equal parts and roll into two 8 inch diameter pizzas.
3. Place over greased cookie sheets. Put about a half teaspoon of olive oil over the pizza. Evenly spread the cabbage mixture onto the pizza.
4. Slide the cookie sheet on the pizza stone and let it cook for about five minutes.
5. To make a crispy pizza crust, remove the pizza from the cookie sheet and place over the pizza stone.
6. Let it cook for about 7 minutes, or until the edges are golden-brown.

 
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Thanks for sharing this recipe Aaj Ji, I never tried cabbage & whitesouce on pizza be4....I'll try this...

Looks yummy!

Just needs a little cheese on top!
Reference:: Sikh Philosophy Network http://www.sikhphilosophy.net/showthread.php?t=24573


Has anyone tried to make it? What did the base turn out like?

If you use cheese on top, then go with parmegianno which is creamy. Don't use pecorino as it is too strident for this recipe.

aadji Da mihi sis crustum Etruscum cum omnibus in eo
Reference:: Sikh Philosophy Network http://www.sikhphilosophy.net/showthread.php?t=24573

Ricotta saag...yummy

Vhut secret code iz dis?

Ricotta saag?

No, you want paalak paneer my friend...that is yummy!

dalsingh ji

Actually -- N O T. There is a special kind of torte or pie from northern Italy such as amarsanghera ji reminds me of.

Into a puff pastry crust you fill first any bitter green leafy veg that has been shredded finely. This could be turnip greens, spinach, beet greens, swiss chard or spinach. These would be the saag so to speak. The greens are mixed with ricotta and parmesan cheese. This filliing is spiced with minced onion and nutmeg. Paneer would work just fine for the ricotta. Then a generous layer just of the ricotta mixed with parmesean cheese on top. The pie is covered with strips of puff patry and baked in a slow oven. Some people top the filling with raw eggs carefully placed into indentations made in the filling with the back of a soup spoon. And then put a crust on top
Reference:: Sikh Philosophy Network http://www.sikhphilosophy.net/showthread.php?t=24573

This is a recipe that is found in northern Italy, throughout the Piedmont, including Genoa and Liguria. A similar version is made in Uruguay South America -- probably because of many Italian immigrants there. All the ingredients are available in India.
Reference:: Sikh Philosophy Network http://www.sikhphilosophy.net/showthread.php?t=24573

No reason why this could not be made in India.

Amarsanghera ji could also be describing ricotta pizza with spinach. So instead of the cabbage use spinach in Marzula's recipe. This however tastes kind of blah unless you use a lot of garlic.

Mouth is all watering now....

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It is easy to make