Saag & Corn Pizza

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. 

Bon appétit!