Very creative creation, basically like a curry on a pizza! Though I would have loved it, I cut back on the spices (and skipped the eggplant) for DH, which made it a winner for him too. I used goat cheese, half the tomatoes/more parsley (fresh/raw at the end), and tortillas for the crust to make it quicker, and baked them at 450 F for 8 minutes. It made 3 tortillas worth (though probably would have been 4 if I hadn't cut back on the topping amounts) and each one was plenty to feed one person. I have a feeling there would be enough filling for at least two 12 inch pizza crusts.
This is wonderful pizza! So full of flavor. I used a yeast-raised naan recipe for the crust and used spinach instead of eggplant. We loved it - thanks for sharing!
I really enjoyed this pizza. Thanks for posting it! I cheated by cooking my sweet potatoes for 3 minutes in the microwave first and then dicing--cut down on the simmer time. If that's possible to do with the eggplant too then I'd do it. Left out the parsley since I don't think it adds to much (not a fan of it) and forgot the ginger. I like the pita idea just because my ready-made pizza crust made the whole dish SO filling. I was stuffed after 2 slices! Thanks again!
This is YUMMYLICIOUS! Full of FLAVOR and FIBER. It is also VERY FILLING...We could barely finish a half a pita each. I made this as directed only omitting the chili flakes. I used low-fat mozzarella and it went really well with it. I also put it all atop 4 whole wheat pitas. The sweet potato curry is really terrific by itself but putting it atop pita and lentils makes it a whole meal! Just a note that would be helpful to future chefs who may want to try this tasty recipe...it would be nice to have the ingredients in the order used. Leftovers reheated well. I'm going to try it with homemade apricot chutney and cucumber raita tomorrow! Thanks for inviting Freddy Cat by Auntie Mickey!