Lately I have been experimenting with not just reheating a meal, but using the remaining food in another way. I have been doubling a few ingredients or full meals over the last little while to experiment with this. So what does that mean for this week’s menu board….double butter chicken goodness!
Earlier in the week I made Butter Chicken. For those of you who pay close attention to my menu boards you will notice I make a lot of butter chicken. I am trying to perfect it. I have found a good recipe that I am trying to make better. Sometimes it has too much tomatoes flavour, sometimes too much cream flavour. One day I’ll get it! When I do…I will post it!
But for the sake of today’s post I am talking about transforming leftovers into not just leftover, but do overs. The Leftovers is a great TV show, but I digress, today is about food, good food, Indian food, pizza food.
We make a lot of pizza in our house. In fact it is said to be a Friday tradition. It took awhile but we have found a homemade pizza dough that works well for us (recipe below). It makes a huge amount of dough so depending on how thick you like to (we like it thin) you can either cut it in half and freeze it, or make a thick crusted za!
To make this leftover into a do over make your crust, top it with leftover butter chicken, heck you can use any indian leftovers…saag paneer pizza, yum….chicken tikka masala pizza, also yum! Then top it with some sliced green onions and a little mozzarella. You don’t want to go heavy on the cheese with this pizza, it doesn’t strike the right balance with the indian, at least not for me. Then once it is out of the oven top it with cilantro and some extra hot sauce if you are feeling spicy. You can’t really go wrong. It’s no different than eating butter chicken with naan, it’s just pizza, which makes everything better.
Pizza Dough
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon honey
- 1 1/2 cups warm water
- 1 teaspoon salt
- 2 tablespoons olive oil
- approx 3 1/2 cups all-purpose flour
Directions
- In the bowl of your Stand Mixer (or large bowl if you do not have a mixer), dissolve the yeast and honey in the water, and let sit for 10 minutes.
- Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour using the flat beater of your mixer.
- Use your kneading attachment and knead in more flour until the dough is no longer sticky. This can be anywhere from 1 cup to 1 1/2 cups. Take it slow and keep an eye on your dough. When it pulls away from the sides of the mixer and forms a ball you have enough flour.
- Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, cut in half and form 2 tight balls. Use one and put the other in the freezer for another day (or if you want a thick crust, use both!). Allow the dough to relax for a minute before rolling out.
- Top with your favourite toppings (in this case butter chicken and mozzarella) and cook in a 425 degree over about 15-20 minutes.
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