I'm going to be honest with you. I'm not a big fan of the flavor of curry. It's not that I've ever hated the taste, I just never found myself craving it like I do some foods. And a few years ago, an episode of food poisoning turned my meh attitude towards curry into an active dislike. It wasn't the curry's fault. Strangely enough, it was Greek food that was the culprit but curry was the unfortunate victim.
I'm kind of a weird bird though. I hate having aversions to food. I have very few of them and they tend to be oddly specific. I hate cooked raisins and black walnuts. Other than that, just about everything I can eat. Granted – there are things I'm not super fond of (nuts in brownies) but I can eat them without feeling ill. The idea of not being able to eat a food because it contains a certain ingredient irritates me. I can think of few things more annoying than being a picky eater – not that it irritates me in other people but it irritates me to be the one picky one.
My curry aversion has had a strange hold on me so I've turned it into a project over the last couple of years. I started out by adding it back in to my diet in small doses in a spoonful of food. When I could handle that without feeling sick, I added it to foods that I really love. So when I saw this recipe in Vegetarian Planet, I decided to give it a try.
What did I think of this pizza? I really liked it. I'd love to rave on and on about it but I think that's still beyond me when it comes to curry. But this recipe was really tasty and I would make it again. Leftovers were eaten gladly and I think I might be able to finally move past my curry aversion. The sweetness of the onions, the vegetal greenness of the spinach, the spices all mixed with the butteriness of the cheese makes this a win. I did increase the cooking time for the onions and I liked more cilantro on it than the recipe called for.
Curried Onion and Spinach Pizzas
Adapted from Vegetarian Planet
Makes two 8-inch pizzas
1 tablespoon olive oil
2 cups sliced onion
1 1/2 teaspoons curry powder
1/2 teaspoon fennel seeds
1 garlic clove, minced
5 cups packed spinach leaves, large stems removed
Salt & freshly ground pepper
3/4 cup grated mozzarella cheese
2 tablespoons chopped cashews
2 tablespoons chopped cilantro
Your favorite pizza crust recipe – this is mine. This recipe will make four 8" pizzas and the toppings are enough for two pizzas. Either double the toppings recipe or save the extra dough for later.
Preheat oven to 500 degrees. Place pizza stone in oven to heat for an hour before baking.
Heat oil in a large skillet over medium heat. Add onions and cook for 20 minutes, stirring occasionally until they turn light brown. Add curry powder, fennel seeds and garlic. Cook, stirring for 1 minute.
Add spinach and 1 tablespoon water and stir until spinach wilts. Season with salt & pepper.
Divide full recipe of pizza dough into four balls. Put two of those balls back in the fridge to use later. Roll the other two balls out into two 8 inch pizzas. Sprinkle a flat cookie sheet or pizza peel with cornmeal, then place the pizza dough onto the sheet.
Top the pizzas with the spinach onion mixture. Slide pizza directly onto the baking stone. Bake for 5 minutes. Remove pizzas, sprinkle with mozzarella and the cashews and cook for 3 minutes more. Top each pizza with cilantro, cut into pieces and serve.
Please click here for a printable recipe!
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