This Wholewheat Keema (Spiced Minced Lamb) Pizza is the best way to use left over keema, makes for a great fusion dish and it gives pizza a great twist! Enjoy the rich and hearty topping on the pizza that is complemented by the cheese!
Sundays should officially be Pizza days. And Pyjama days. And Beer days. And
no-bath days. And Pizzas should be hearty, and full of toppings and cheesy with a crust that you can sink your teeth into. Like this wholewheat crust leftover keema pizza.
I know I posted a leftover keema recipe a week ago but when you are a food blogger who tests her recipes as many times as I do, you are left with boxes of keema which make their way into the freezer. Makes life easier? Only sometimes, because this also means you are always thinking of ways to use up all that food.
I have another keema recipe coming up soon. This time it's spicier and meaner than ever before and sure to get you fat and sleepy. But in the meanwhile, I've been doing all kinds of leftover keema recipes. This Pizza is stellar. It's perfect because keema pav is a deadly combination. And this is like keema pav but in pizza form. This crust, in spite of being partially whole wheat is crisp from the outside but soft and pillowy on the inside.
It all started with craving pizza. And having to use up some mozzarella in the fridge that was very close to expiration. These things seem to happen to me way too often. Or are they excuses to just make some pizza? I don't know. I also had all that keema remember?
Well, I'm so so happy with the results. I made the dough partially whole wheat because I just love the flavor of whole wheat bases - slightly nuttier in taste, and crustier I feel. I was afraid it won't rise as well, or will be cracker hard, but I think I've nailed the results. The key is using good quality yeast. So folks in India, Bluebird won't cut it. My recommendation is to get your hands on Baker's Yeast from CCDS. I just bought some recently, and it's given me the best results I've had in the longest time. And the BEST homemade pizza base.
Keema on pizza is so fusion like. While I don't really know what my feelings about that word are yet - 'fusion', but for lack of a better one, let's use it. I've been doing some 'fusion' recipes recently. And I think these 'fusion' thingys work quite well.
More Fusion Food You Have To Try:
Keema (Spiced Minced Lamb) Wholewheat Pizza
For the Dough
- 150 grams All Purpose Flour or Maida
- 75 grams Whole Wheat Flour or Atta
- 1 ½ teaspoons Active Dry Yeast
- 1 tablespoon Honey
- 2 tablespoons Olive Oil
- 1 cup Water Lukewarm
- 1 teaspoon Salt
For the Topping
- 1 ½ cups Keema cooked
- 1 ½ cups Mozzarella shredded
- 1 tablespoon Butter
- 2 cloves Garlic smashed
- Coriander leaves and Chili Flakes for topping
- Start by making the dough. Mix honey and yeast in lukewarm water and set aside for five minutes till the yeast becomes frothy. You can skip this step if you are using instant yeast, but I still like to do this.
- Mix together both the flours and salt in a large bowl. Add the frothy yeast mixture and mix till the dough comes together. Make a slight dent in the dough and add olive oil. Start kneading the dough and transfer it to the kitchen platform. If kneading by hand, knead for 10-12 minutes. The dough will start off being sticky, and you can add a little extra flour if you like but I prefer not to. As you knead, the dough will start becoming smooth and supple.
- Once the dough is sufficiently kneaded, brush the bowl with a little oil and place the dough in it. Cover and keep in a warm, draft free area for an hour or so till the dough doubles in size.
- Pre-heat oven to 220 degrees celsius or 250 degrees if your oven permits it. Place the baking sheet in the oven to heat while you roll out the pizza.
- Add the smashed garlic cloves to butter and gently heat till the garlic starts browning slightly. Set aside.
- Lightly punch out the dough, and divide it into two parts.
- Form each portion into a ball and with your hands start stretch the dough into a 10 inch circle with slightly thick edges. If you can't do this, feel free to use a rolling pin to roll the dough out.
- Spread ¾ cup keema on each base.
- Using oven mitts, take the baking sheet out of the oven, and carefully transfer pizza on the baking sheet. Brush the edges and the top with garlic butter and place the pizza in the oven. Bake for 15-20 minutes till the bottom is lightly brown and cooked through. This timing works when the oven is heated to 220 degree celsius. Timings will vary slightly if your oven allows higher temperature.
- 5 minutes before your pizza is ready (at the 15 minute mark), take it out and top with Mozzarella and chili flakes. Place it back in the oven till the cheese melts.
- Serve hot, topped with coriander leaves.
- The time it takes for your dough to rise will vary according to the conditions in which it is resting. This includes:
- Temperature - ideal temperature 80F/27C - 90F/32C
- Humidity - 60 to 80 percent humidity
- Ensure the dough doubles in size before proceeding. This is important to get a soft airy pizza base.
- You can check out my mutton keema recipe here - https://myfoodstory.com/mutton-keema-or-spiced-lamb-mince-curry-recipe/