- Indians are known for their deft of hand when it comes to tweaking ‘desi’ with ‘videshi’, & who better than street food vendors. This ubiquitous Indian-Style Street Food Inspired by the Italian Pizza using Pork Pepperoni Salami in a Butter Masala, takes the ’East-meets-West’ flavours to another level! Italians & Indians eat Pizza like a religion...both love Pepperoni...both love food adventures!! –

Preheat the Oven to Grill on medium—line a baking tray with aluminum foil—place the Pork Pepperoni Salami Slice Rounds that are halved, on- ions & bell peppers—drizzle with Olive oil
Grill for about 12-13 mins or until all items are cooked
Take out the readymade naans (Indian Flat- breads) from their packaging—spoon & spread the bottled / packaged readymade Butter Masala Sauce onto each naan generously—place on a separate baking tray
Portion the cooked mix of Pepperoni Salami, on- ions & peppers onto the naans—spread the Mozzarella shreds over each naan
Put the topped up naans back into the oven & grill for another 6-8 mins or until the cheese is melted & the naans are golden & crisp around the edges
Remove from the grill & cool so that it becomes easy to handle
Drizzle with the chilled & refreshing Raita— garnish with the chopped coriander & serve immediately
Chill the Yoghurt/Curd—add salt & cumin pow- der—whisk to a smooth consistency
Add the chopped onions, green chillies, cucumber & coriander—Stir together gently
Ingredients
Directions
Preheat the Oven to Grill on medium—line a baking tray with aluminum foil—place the Pork Pepperoni Salami Slice Rounds that are halved, on- ions & bell peppers—drizzle with Olive oil
Grill for about 12-13 mins or until all items are cooked
Take out the readymade naans (Indian Flat- breads) from their packaging—spoon & spread the bottled / packaged readymade Butter Masala Sauce onto each naan generously—place on a separate baking tray
Portion the cooked mix of Pepperoni Salami, on- ions & peppers onto the naans—spread the Mozzarella shreds over each naan
Put the topped up naans back into the oven & grill for another 6-8 mins or until the cheese is melted & the naans are golden & crisp around the edges
Remove from the grill & cool so that it becomes easy to handle
Drizzle with the chilled & refreshing Raita— garnish with the chopped coriander & serve immediately
Chill the Yoghurt/Curd—add salt & cumin pow- der—whisk to a smooth consistency
Add the chopped onions, green chillies, cucumber & coriander—Stir together gently