Curry pizza

Ingredients

• 2 tablespoons of lukewarm water
• 25 grams of yeast
• 3 tablespoons of olive oil
• 1/2 cup of seasoned salt
• dried basil
• 3 cups of rye flour
• Approximately 2 cups of whole wheat flour
• oil paint for cooking
• 250 g of broccoli
• 250 g of corn (it is recommended to use frozen corn, as it is more flavorful and canned corn may sometimes contain added sugar)
• 250 g of fresh mushrooms
• 1 tablespoon of cashew nuts
• 1 banana (approximately)
• 3 cups of soy protein powder
• 1 package of crushed tomatoes
• 2 yellow onions
• oil painting of a sunflower
• garam masala
• chili pepper paste
• soy sauce
• 1 package of wheat cream
• curry
• salt

Prepare two balls of dough in separate bowls to make the process easier.

Make one at a time.

Heat the water to 37 degrees Celsius.

In a bowl, mix the yeast with a small amount of water.

Add the remaining water, oil paint, salt, and basil.

Gradually add the flour, keeping some of the dinkel flour aside for cooking.

Knead the dough on a lightly floured work surface.

Let it rest for 30 minutes.

Next, move on to the next one.

While the dough is rising, preheat the oven to 175 degrees and begin preparing the filling.

Dice the onion and sauté it in oil with the sambal and a generous amount of garam masala until it softens.

Add the tomato puree, soy protein, and soy sauce.

Let it simmer for ten minutes.

While you’re doing that, chop the broccoli and slice the mushrooms (and the banana).

The curry sauce is quick to prepare: simply heat a large amount of curry powder in a pot, then add the cream, stir, heat through, and season to taste.

Grease the dish.

Knead and spread out the first dough, then add the soy mixture, filling, and finally the sauce.

Attention!

It’s important that the sauce covers the cashews, otherwise they will burn.

Bake in the center of the oven for approximately 20 minutes.

While the pizza is baking, prepare the next one.