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INDIAN-STYLE STREET FOOD INSPIRED ‘NAAN-PIZZA’ WITH PORK PEPPERONI SALAMI IN BUTTER MASALA
- 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!! –
250350 g Meisterwurst Pork pepperoni Salami— Slice Rounds cut into half
100 g Mixed Red & Green Bell Peppers—slivers
1 large red Onion—finely sliced
56 small / mini Garlic-Coriander Naans (Indian Flatbreads)—readily available
8 tbsp Bottled / Packaged Readymade Butter Masala Sauce—Chicken or Paneer—available online & in supermarkets
150 g Mozzarella Cheese—grated
½ cup Coriander (Cilantro) - finely chopped
1 cup Indian Raita (Chilled Yoghurt)
Olive Oil
Salt to taste
For the Yoghurt Raita
1 cup Fresh Yoghurt /Curd or Dahi
½ Onion—finely chopped
½ cup Cucumber—peeled & finely chopped
12 Green Chillies—deseeded & chopped tiny
2 tbsp Fresh Coriander/Cilantro—finely chopped
½ tsp Cumin Powder—optional
Salt to Taste
1
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
2
Grill for about 12-13 mins or until all items are cooked
3
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
4
Portion the cooked mix of Pepperoni Salami, on- ions & peppers onto the naans—spread the Mozzarella shreds over each naan
5
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
6
Remove from the grill & cool so that it becomes easy to handle
7
Drizzle with the chilled & refreshing Raita— garnish with the chopped coriander & serve immediately
FOR THE YOGHURT RAITA
8
Chill the Yoghurt/Curd—add salt & cumin pow- der—whisk to a smooth consistency
9
Add the chopped onions, green chillies, cucumber & coriander—Stir together gently
Ingredients
250350 g Meisterwurst Pork pepperoni Salami— Slice Rounds cut into half
100 g Mixed Red & Green Bell Peppers—slivers
1 large red Onion—finely sliced
56 small / mini Garlic-Coriander Naans (Indian Flatbreads)—readily available
8 tbsp Bottled / Packaged Readymade Butter Masala Sauce—Chicken or Paneer—available online & in supermarkets
150 g Mozzarella Cheese—grated
½ cup Coriander (Cilantro) - finely chopped
1 cup Indian Raita (Chilled Yoghurt)
Olive Oil
Salt to taste
For the Yoghurt Raita
1 cup Fresh Yoghurt /Curd or Dahi
½ Onion—finely chopped
½ cup Cucumber—peeled & finely chopped
12 Green Chillies—deseeded & chopped tiny
2 tbsp Fresh Coriander/Cilantro—finely chopped
½ tsp Cumin Powder—optional
Salt to Taste
Directions
1
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
2
Grill for about 12-13 mins or until all items are cooked
3
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
4
Portion the cooked mix of Pepperoni Salami, on- ions & peppers onto the naans—spread the Mozzarella shreds over each naan
5
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
6
Remove from the grill & cool so that it becomes easy to handle
7
Drizzle with the chilled & refreshing Raita— garnish with the chopped coriander & serve immediately
FOR THE YOGHURT RAITA
8
Chill the Yoghurt/Curd—add salt & cumin pow- der—whisk to a smooth consistency
9
Add the chopped onions, green chillies, cucumber & coriander—Stir together gently