All right, Mr./Ms. Adventurous Eater: so, you think you’ve tried every type of pizza there is. You’ve ordered the egg and ham pizza in
But have you tried
When Mark and I visited
If you’ve never eaten
Adapted from A Taste of
2 cups / 250 grams plain flour
½ teaspoon / 2.5 milliliters salt
½ cup / 125 milliliters water (plus more, if needed)
Vegetable oil, for coating dough and frying
1 medium onion, minced
2 small tomatoes, chopped
1 cup cabbage, finely shredded
3 fresh chilies, deseeded and minced (I used two green and one red, for color)
1 tablespoon / 15 milliliters fresh garlic, minced
1 tablespoon / 15 milliliters fresh ginger, grated
2 tablespoons / 30 milliliters cilantro (a.k.a. fresh coriander) stems and leaves, chopped
Salt and freshly ground black pepper, to taste
Tomato chutney and/or hot sauce, for serving
Sift the flour into a medium bowl and add the salt. Pour in the water, adding more, if necessary, to create a smooth dough. Knead the dough for three minutes, and then divide it into six equally-sized balls. Place the dough balls in a shallow dish, rub plenty of vegetable oil over them, and cover the dish. Let the dough sit for two hours.
Stretch the dough into a very thin 10-inch / 25-centimeter circles, making sure that the edges are thinner than the centers. Place 1/6 of each topping (onion, tomato, cabbage, chili, garlic, ginger and cilantro) in the center of each circle. Now, here is where talented
Cook the pizza packages, using as little vegetable oil as possible, in a fry pan over medium-low heat. How many you can cook at one time depends on the size of your fry pan. (Note: If you need to make multiple batches, it is advisable to keep the dough balls covered until you are ready to use them.) You want to cook the pizzas until the dough is toasty-brown on both sides and the fillings are warmed through, all while making sure that runny egg doesn’t escape during the process of flipping the pizza. Acquiring such certainty requires about eight minutes of cooking on one side, and three on the other.
Serve hot, with a spoonful of tomato chutney or hot sauce on top and, if you desire, a garnish of extra cilantro and minced chilies.
Okay, maybe now you’ve tested every pizza possibility.