When oven has come to temperature, lay pizza dough on top of pizza stone. Spoon 2 cups of leftover korma curry on top of dough. Spread korma curry evenly on dough and top with 1/2 cup of grated mozzarella cheese.
Bake in the oven for 15 to 20 minutes until crust is crisp and golden.
If you’re making your own pizza dough, I recommend adding 1 teaspoon ground cumin and 1 teaspoon garlic powder! Add these spices when combining the flour with the water to let the dough develop the best flavor. If you’re using pre-made dough, be sure that the dough comes to room temperature before rolling it out for pizza. It’s also really helpful to have an awesome pizza stone (<-affiliate)! Not only is it great for getting a nice crust on your pizza, if you have a wonky oven, it can help distribute the heat more evenly. Having a good pizza peel (<-affiliate) is really helpful too! I use both of these every time I make pizza.
The korma curry is vegan so simply leave off the cheese on this Indian pizza or swap the mozzarella for your favorite mild flavored vegan cheese.
Give a gluten-free crust a try! Use your favorite premade gluten free pizza dough or make your own with this mix from Bob’s Red Mill.
If your korma curry had chicken or lamb, you may not need to add any additional animal protein. If you have vegan or vegetarian korma curry leftover, you could add leftover shredded chicken to your Indian pizza.
If there are extra vegetables hiding in your fridge, add them on top! Just be sure to chop them into small pieces so they roast on top of the pizza. Extra cauliflower, broccoli, peas, or bell peppers are all great options! Leafy greens can be added after spooning on the curry.
Instead of store bought dough, you can make your own dough with this pizza dough recipe from King Arthur Flour. Or try my favorite sourdough pizza crust! It makes just what you need for this Indian pizza.