How to make Chitol Kalia Pizza

Creating a Chitol Kalia Pizza involves blending traditional Bengali flavors with a beloved Italian dish. Here’s a guide to making this unique fusion:

Ingredients:

For the pizza dough:

• 2 ¼ teaspoons (1 packet) active dry yeast
• 1 cup warm water
• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons olive oil

For the Chitol Kalia topping:

• 500 grams Chitol fish (or another firm fish like catfish)
• 2 tablespoons mustard oil
• 1 large onion, finely sliced
• 2 tablespoons ginger paste
• 2 tablespoons garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt to taste
• 2 tomatoes, finely chopped
• 1 tablespoon yogurt
• Fresh coriander leaves, chopped
• Sliced green chilies (optional)
• Grated mozzarella cheese

Instructions:

1. Prepare the Pizza Dough:

a. In a small bowl, dissolve the yeast in warm water. Let it sit for 5-10 minutes until foamy.

b. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.

c. Mix everything together until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

d. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours until doubled in size.

2. Prepare the Chitol Kalia Topping:

a. Clean and wash the Chitol fish. Cut it into medium-sized pieces.

b. In a large pan or skillet, heat mustard oil over medium heat.

c. Add the sliced onions and sauté until golden brown.

d. Add ginger paste and garlic paste. Sauté for another 2-3 minutes until the raw smell disappears.

e. Stir in turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well.

f. Add the chopped tomatoes and cook until they soften.

g. Lower the heat and add yogurt to the mixture. Stir continuously to prevent curdling.

h. Add the fish pieces to the pan, coating them with the spice mixture. Cover and cook for about 10-12 minutes until the fish is cooked through.

3. Assemble and Bake the Pizza:

a. Preheat your oven to 475°F (245°C).

b. Roll out the pizza dough on a floured surface into your desired pizza shape.

c. Transfer the rolled-out dough onto a pizza stone or baking sheet.

d. Spread the prepared Chitol Kalia mixture evenly over the dough.

e. Scatter fresh coriander leaves and sliced green chilies over the topping.

f. Sprinkle grated mozzarella cheese generously over the pizza.

4. Bake and Serve:

a. Place the pizza in the preheated oven and bake for 12-15 minutes or until the crust is golden and the cheese is bubbly and melted.

b. Remove the pizza from the oven and let it cool slightly.

c. Slice and serve your Chitol Kalia Pizza hot, savoring the unique combination of Bengali flavors with the classic pizza base.

Enjoy this innovative dish that celebrates the richness of Chitol Kalia in a delightful pizza format! Adjust the spice levels according to your preference for a personalized touch.