INDIAN-STYLE STREET FOOD INSPIRED ‘NAAN-PIZZA’ WITH PORK PEPPERONI SALAMI IN BUTTER MASALA

DifficultyBeginner

- 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!! –

Yields5 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins
 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

INDIAN-STYLE STREET FOOD INSPIRED ‘NAAN-PIZZA’ WITH PORK PEPPERONI SALAMI IN BUTTER MASALA