This Keema Pizza blends the traditional flavors of Indian keema with a delicious pizza format, featuring a yogurt-based naan crust. It's savory, rich, and perfect for dinner, combining spices and toppings for an unforgettable meal.
1: Heat skillet over medium/high heat, add about 2 tbsp. of vegetable oil.
2: When the oil begins to shimmer, add the green cardamom pods, black peppercorns, and cinnamon stick.
3: After about 30 seconds, add the thinly sliced onions and cook over medium heat for about 5-8 minutes until browned.
4: Add grated garlic and ginger, stirring for 30 seconds.
5: Add the ground beef and salt, cooking over medium high heat until the bottom of the pan appears dry (about 12 minutes).
6: Stir and scrape the bottom of the pan to prevent sticking.
7: Add the ground coriander, Kashmiri chili powder, turmeric, and cumin, stirring until fragrant for 1 minute.
8: Add the diced tomatoes, yogurt, thinly sliced potatoes, halved and chopped serrano pepper, and 1/4 cup water, bringing to a gentle simmer.
9: Cook until water has evaporated, potatoes are cooked, and tomatoes have broken down (about 15-20 minutes).
10: Allow the mixture to cool and stir in frozen peas.
11: In a well-oiled, 12" cast iron skillet, add the naan base.
12: Top with 3/4 of the mozzarella, then add the keema mixture, and finish with the remaining mozzarella.
13: Bake on the lowest rack of the oven at 500° for 25 minutes.
14: Allow to cool for 10 minutes before topping with a yogurt drizzle and cilantro.
