Saag & Corn Pizza
Saag & Corn Pizza
I never really knew how to add mustard greens to our diet until I came up with this recipe. It's packed with greens -- mustard greens, spinach, and broccoli -- which go really well with the cornmeal pizza base. When I make this, my kids always ask for seconds!
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Allergens: Gluten, Wheat
- Servings: 6 individual pizzas
Ingredients
- 16 oz green mustard leaves (frozen, chopped)
- 8 oz spinach (frozen, chopped)
- 4 oz broccoli florets (frozen)
- 2 tablespoons olive oil
- 1/2 teaspoon cumin seeds
- 1 onion (chopped)
- 1 inch ginger (peeled, minced)
- 2 cloves garlic (minced)
- 2 medium tomatoes (chopped)
- 1 teaspoon coriander powder
- 1/2 teaspoon curry powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt
- 2 1/2 cups cornmeal (ground)
- 1 cup all-purpose flour
- 1 3/4 cups water
- Olive oil spray
- 8 oz vegan cheese (crumbled)
Instructions
The Greens
-
Boil mustard leaves, spinach, and broccoli in just enough salted water until cooked, OR steam and add salt.
-
Drain excess water and mash vegetables in a food processor, then set aside.
-
Heat 2 tablespoons oil in a pan and add cumin seeds, onion, ginger, and garlic, and cook until onions turn pink (about 2 minutes).
-
Add tomatoes and cook until tomatoes are fully mashed.
-
Add coriander powder, turmeric, cumin powder, chili powder, and
garam masala
, then sauté until spices brown.
-
Add mashed vegetables and salt.
-
Make a paste of cornmeal with warm water and add to vegetable mixture.
-
Cook until vegetables get thick (about 30 minutes). This part can be done up to 2 days ahead of time, just make sure you warm everything again before serving.
The Pizza
-
Pour boiling water over cornmeal, stirring to mix well, then let sit for 15 minutes.
-
Stir flour into the mixture and turn on the table to knead fully, adding additional flour if necessary.
-
Wrap the mixture with a wet paper towel or plastic wrap and refrigerate.
-
Divide dough into 6 equally sized parts.
-
Lightly flour the rolling surface and roll each section into balls approximately 5-7" in diameter and 1/4" thick.
-
Heat a griddle on medium fire, put each ball on the griddle, and cook on one side for 30-45 seconds, spread oil on the top surface, then turn immediately.
-
Fry the other side for about 1 minute and turn again, and do this until the dough is crisp and golden on both sides.
-
Repeat for all 6 balls.
The Greens & The Pizza
-
Preheat oven to 350 degrees F.
-
Lay the cooked pizza base flat on a cookie sheet.
-
Spread mustard greens on the base.
-
Top with crumbled vegan cheese.
-
Bake for 5-7 minutes and serve hot.