People. CHICKEN CURRY PIZZA. And I’m not talking from Zante’s. This is a gluten-free, dairy-free, makes-everyone-feel-good pizza. And I can’t even take credit for it — this is the brainchild of one Candace K. Combs, the new chef on the block.
We played with Trader Joe’s jarred Masala Simmer Sauce two nights ago, which left a surprisingly good impression. I literally had this on the shelf since before I met Candace (shhh), but finally felt inspired enough to break it out. Sweet red onions, garlic, chickpeas, and spinach got a 20 minute bath in the sauce, before being joined by mustard-marinated grilled chicken (is it still called “grilled” if we charred it in the cast iron skillet?)
Candace the Capricorn tends to opt for repeat performances when she finds a good thing, so she found an even better curry sauce at Bi-Rite last night, and cooked up the exact same concoction (imitation is the most sincere form of flattery…right?). We had plenty of leftover curry, and plans to make pizza, so we hopped on board the fusion train and created this:
The key is using a blend of tapioca and rice cheese, on a rice-based (frozen, in this case) crust. This paired well with a California Zinfandel, a green salad, and some Parisian jazz. You know, fusion-style.
