Title: Bengal pizza (laura brody)
 Categories: Bread
      Yield: 1 Servings
 
MMMMM---------------------------DOUGH--------------------------------
      1 tb Yeast
      1 c  Toasted chick pea flour
      2 c  All-purpose flour; plus as
           -needed
  1 1/2 ts Salt
    1/2 ts Ginger
    1/2 ts Tumeric
    1/2 ts Cumin
    1/2 ts Chili powder
    1/3 c  Garlic oil or substitue
           1/3 cup olive oil + 1/2 tsp
           -garlic powder
    3/4 c  Water; or more

MMMMM--------------------TO FINISH THE PIZZA-------------------------
      8 oz Ground lamb; browned and
           -drained
      4 tb Curry paste
 
  Place all the ingredients in the machine, program for manual or dough
  and press start. After 3 minutes of kneading if there is still a film
  of dough on the bottom of the pan, add 1 to 2 tablespoons of flout
  until a discrete ball forms. At the end of the final knead, place the
  dough in a large plastic bag or in an oiled bowl and cover with
  plastic wrap. Refrigerate for at least 2 hours or as long as 12
  hours. Prepare the lamb if desired. Selkect a 16 inch perforated
  pizza pan or large heavy duty baking sheet. Prehaeat the oven to 475
  degrees F. with the rack in the center position. Place the dough on a
  cold unfloured work surface and use a heavy rolling pin to roll it to
  one large 16 inch circle or two 8 to 9 inch circles. The dough should
  be as thin as possible - no more than 1/8 inch thick. Immediatly roll
  the dough back around the rolling pin and unroll it onto the pan.
  Spread a thin layer of curry pasteonto the dough and top it with the
  lamb if desired. Place the pizza in the oven and bake 16-18 minutes
  until the crust is very brown and crisp. Serve immediatly.