Products used in this recipe
Butter Curry Pizza
Yield: 8 Servings (1 slice each)
Yield: 8 Servings (1 slice each)
This all-veggie pizza has an Indian-inspired butter curry base, riced cauliflower, fire-roasted corn and jalapeño, roasted root vegetables and paneer cheese. Serve it with chutney and green onions.
| Ingredient | Weight | Measure |
|---|---|---|
| Canola oil | 1/2 fl. oz. | |
| Simplot RoastWorks®: Flame-Roasted Corn & Jalapeno Blend 6/2.5lb | 4 oz. | |
| Simplot Simple Goodness™: Riced Cauliflower 6/2.5lb | 4 oz. | |
| Butter curry sauce, prepared | 4 fl. oz. | |
| Simplot RoastWorks®: Roasted Root Vegetable Blend 6/2.5lb | 6 oz. | |
| Pizza crust, 12-inch, prepared | 1 each | |
| Paneer cheese, diced | 3 oz. | |
| Indian raisin chutney, prepared (or Major Grey's) | 2 oz. | |
| Green onions, sliced | 1/4 oz. |
Preparation Instructions:
- Step 1
- Preheat convection oven to 425°F.
- Step 2
- Heat canola oil in a sauté pan over medium-high heat. Sauté roasted corn blend and riced cauliflower until heated through. Add butter curry sauce and mix until well combined. Set aside. Prepare roasted root vegetables according to package instructions. Set aside.
- Step 3
- Spread corn and cauliflower mixture on prepared crust. Top with roasted root vegetables and paneer cheese. Bake at 425°F until crust is golden brown on edges. Garnish with chutney and green onions.
