1 whole wheat pizza dough ball (Trader Joe's)
1/3 jar of curry sauce (Trader Joe's)
5-6 asparagus stems, pre-cooked and chopped, seasoned with chhole masala
2 chicken breasts, pre-cooked and chopped, seasoned with chhole masala
3-4 oz shredded mozzarella cheese
Preheat oven to 425 degrees.
Drizzle pizza stone or pan and dough with EVOO. Using your finger tips, press dough out to the edges of your pan. Spread sauce onto dough, top with asparagus, chicken, and cheese. Bake for 20 minutes, or until dough is golden brown on the edges and cheese is bubbly. Cool 10 minutes before slicing and serving.
Before starting the pizza I wedged some red potatoes, drizzled them with EVOO and, you guessed it, chhole masala - for the Indian flare. I baked them in the 425 degree oven for 35-40 minutes, flipping once while roasting.
Spring beer of choice:
Rising Moon - made by the makers of Blue Moon, it's a wheat ale with hints of lime. Quite nice!