Easy Indian Pizza

A bonus for butter chicken lovers—this richly flavoured sauce can sub for Italian tomato sauce on a quick-making, easy-eating pizza. Supermarkets stock several brands. You can have fun with this recipe, adding your own favourite toppings. The ones we suggest make for a gorgeous multicoloured pizza with just a little heat. 1 ball (650 g) store-bought pizza dough

¾ cup (175 mL) butter chicken cooking sauce 15 multicoloured cherry or grape tomatoes, halved

2 thin slices red onion, sliced in half

½ red or yellow bell pepper, sliced in strips 1 large jalapeño pepper, seeded and thinly sliced (optional)

2 cups (500 mL) shredded mozzarella cheese, 28% MF

1 cup (250 mL) coriander leaves (optional) 1 Place a rack in bottom third of oven and preheat to 450°F (230°C). 2 Oil or spray a 12 x 17-inch (30 x 45-cm) baking sheet (or 12-inch/30-cm pizza pan, if you have one). Place dough on a lightly floured surface or nonstick silicone mat. Starting from the centre, roll with a lightly floured rolling pin or press into an oval that will cover most of the pan. If too elastic, cover with plastic wrap and let it sit for 5 minutes; then continue rolling out. Transfer to baking sheet. If necessary, pat out to cover most of the pan. 3 Pour butter chicken sauce over dough and use the back of a spoon to thinly spread overtop, leaving about a ½-inch (1-cm) border. Scatter with tomatoes (cut-side down), separated onion slices, bell peppers and jalapeños. Sprinkle evenly with cheese. 4 Bake until edges are browned and crisp and cheese is golden, 13 to 15 minutes. Using a metal spatula, lift a corner of the pizza to check if bottom is nicely browned. Scatter with coriander if you like. Slice and serve.

Serves 3 to 4