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PIZZA FRITTA WITH CLAMS

BY DAVID ROCCO’S DOLCE INDIA 

INGREDIENTS

To fry the dough:

  • 450g pizza dough (15oz)
  • extra virgin olive oil for frying

To make the tomato sauce:

  • 4 tablespoons extra virgin olive oil for sauce (60ml)
  • 2 cloves garlic, cut into chunks
  • 2 green chilies, chopped
  • 6 fresh curry leaves
  • 1 tsp chili flakes
  • 1 tbsp ginger garlic paste
  • ¼ cup chopped red onion
  • 1 cup cherry tomatoes, sliced
  • 1 tsp turmeric powder
  • 1/3 cup tomato puree
  • ¼ cup coconut milk
  • Salt, QB
  • 1 cup steamed clams
  • 2 tbsp chopped fresh coriander

DIRECTIONS

In a saucepan, heat up extra virgin olive oil for the tomato sauce. Add crushed tomatoes, garlic, chilies, curry leaves and chili flakes. Cook for 2 to 3 minutes.  Remove garlic. Add ginger garlic paste and red onions and give it a quick toss. Now add cherry tomatoes, turmeric and tomato puree, coconut milk, a pinch of salt and combine. When the sauce is finished, mix in your steamed clams. Set aside

Divide dough into 8 equal parts. Stretch and flatten out each piece with your hands to create little pizzas.

In a large pan, heat extra virgin olive oil on high heat. Gently place each piece of dough in the hot oil and cook for about a minute on each side. Once dough is puffy and golden brown on both sides, remove from pan and place on a paper towel to absorb excess oil.

Spoon sauce onto fried dough. Serve immediately.

Serves 4

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