|Good on its own|
Japanese curry has double lives.
It is an adaptation from my usual Italian tomato base pizza. I am a Japanese curry addict and whatever I can’t finish goes to my pizza. And no, it doesn’t taste disgusting at all. This is one glam curry transforming itself to another glam pizza.
Makes 1 big pizza
Pizza base –
1 Tbsp fine sugar
2 tsp dry yeast
225 g bread flour
1/8 tsp salt
150 ml water
4 Tbsp olive oil
( flour for dusting )
leftover Japanese curry
5 slices of ham
Pineapple slices ( 1 cup )
Combine the dry ingredients for the base.
Combine the rest of the ingredients for the pizza base. Mix until ingredients come together. Transfer to a bread machine and set to dough cycle.
When the dough is fermented and double in bulk, flatten out the dough on a floured worktop.
Transfer the dough to a pizza pan. I use a pan with ventilation holes for a crispy base.
Spread Japanese curry on the base.
Arrange the ham. Top with cheese.
Top with the pineapple. ( Pineapple goes last so that it will not get soggy and ‘lift off’ the cheese from the base )
Bake the pizza in a preheated oven at 240C for 12 minutes or until the cheese is brown.
Portion the pizza into 8 wedges and return the pizza to the pan.
Serve off the ‘holey’ pan on an elevated rack. This helps the base remain crispy.