Chutney Pizza with rocket – Farm shop

The spicy, sweet and sour, sometimes hot and spicy sauce from Indian cuisine on an Italian pizza? Oh yes. But of course only from local ingredients.

Italian pizza meets Indian chutney. © Andrea Knura

Cooking is a lot of fun when it creates something new that surprises the taste buds. Sweet combined with salt creates a surprise in the mouth. Finding out which ingredients belong together and why is an art in itself. Okay, sweet-spicy-fruity chutney on a pizza is not common. But hey. We (well, not all of us) got used to Hawaiian pizza. And pineapple on pizza is much more exotic. Pizza is the ideal playground to try out flavor combinations. And to drink? Here, too, the recommendation applies: what is fun and tastes good.

Chutney pizza

pizza dough

  • 500 grams of wheat flour
  • 200 ml of water
  • 1 tbsp olive oil
  • 2 tsp salt
  • 20 g yeast
  1. Oven 220 ° C (or pizza setting) top / bottom heat.
  2. Dissolve yeast in lukewarm water.
  3. Knead all the ingredients into a smooth dough. Cover the dough and let it rest for at least 60 minutes. (Tip: The dough stays well in the fridge!)

salsa

Add a little chutney to the tomato sauce and add the finished pizza to taste. © Andrea Knura

  • olive oil
  • garlic
  • 1 tsp salt
  • 1 onion
  • 100 ml red wine
  • peeled tomatoes
  • Salt pepper
  • 1 tsp oregano
  • 1 tsp basil
  • chutney
  • Mozzarella
  • rocket
  1. Heat olive oil and sauté lightly with the crushed garlic cloves.
  2. Peel the onion, cut into small pieces, add the garlic and sweat until transparent.
    Deglaze with red wine and fill up with the coarsely chopped tomatoes and tomato juice.
  3. Season with salt, pepper, sugar, oregano and basil and let everything reduce until a creamy sauce has formed.
  4. Divide the pizza dough into pieces, roll out, brush with a little olive oil and fry briefly.
  5. Spread the pizza with salsa, sprinkle with cheese and herbs and bake until done. About 10 minutes.
  6. Take out of the oven and enjoy with chutney to taste, arugula and herbs.

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