My pizza dish is inspired by two things, my love for Indian chutneys and Seafood. I’m making my own fennel onion chutney and adding sautéed shrimp to go underneath some fresh mozzarella. I’ve made this pizza using Middle Eastern Flat Bread, since I find it extremely easy to use and the perfect size for one person. Its also a time saver since its already cooked and 5 minutes is all it needs under the grill.
My fennel onion chutney is the star of this pizza. Its perfectly caramelised, sweet, salty, acidic all in one. I’ve used cooked Shrimp here and mix it with some spices that contrasts beautifully with the sweet chutney. I’ve sprinkled a little amount of mozzarella, since I did not want the flavors in the onions and the shrimp to be overpowered with the cheese. The result is a healthy, elegant pizza that is so different and so delicious.
PrintPizza with Spicy Shrimp and Fennel Onion Chutney
- Total Time: 40 minutes
- Yield: 2 servings 1x
Description
This unique pizza combines Indian-inspired fennel onion chutney with spicy shrimp, all topped with just enough mozzarella to enhance the flavors without overpowering them.
Ingredients
- 2 Middle Eastern Flat Breads
- 1 cup shredded Mozzarella Cheese
- 1 large yellow onion, sliced thinly
- 1 medium fennel bulb, sliced thinly
- 1 tbsp extra virgin olive oil
- 1 tsp ginger powder
- Salt, to taste
- 1/2 tsp sugar
- 1 tbsp apple cider vinegar
- 1/2 lb cooked shrimp
- 1/2 tsp red chili powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp turmeric powder
- Fresh cilantro, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- To make the fennel onion chutney, heat olive oil in a pan over medium heat. Add the sliced onions and fennel, and cook for about 5 minutes until they start to soften.
- Add ginger powder, salt, sugar, and apple cider vinegar to the pan. Stir well, cover, and reduce the heat to low. Cook for 20-25 minutes until the mixture is soft and caramelized, stirring occasionally.
- In a separate bowl, mix the cooked shrimp with red chili powder, ground cumin, ground coriander, and turmeric powder. Set aside.
- Place the Middle Eastern flat breads on a baking sheet. Spread a generous amount of fennel onion chutney over each flatbread.
- Distribute the spiced shrimp evenly over the chutney layer.
- Sprinkle a light layer of mozzarella cheese over the top.
- Bake in the preheated oven for 5 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
Use Middle Eastern flatbread for convenience and a perfect single-serving size. The chutney can be made ahead and stored in the refrigerator for up to a week. Adjust the spice level of the shrimp to your preference by varying the amount of red chili powder.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6 grams
- Sodium: 800 mg
- Fat: 20 grams
- Carbohydrates: 40 grams
- Fiber: 4 grams
- Protein: 25 grams
- Cholesterol: 150 mg
