Indian meets Italian in this eye-catching pizza. Tender slivers of duck and roasted bell pepper are topped with a creamy curry, sweet onion, spinach and potato cube mixture on pizza crusts.
3 tbsp. vegetable oil
2 tsp. curry powder
3 cups fresh spinach leaves
2 Yukon gold potatoes, cooked and cubed
1-2 tbsp. sour cream or yogurt
1 sweet onion, sliced
1 red bell pepper, sliced
1 tbsp. shredded ginger
2 baked 6-in. pizza crusts
3 oz. roast duck, slivered
1. Heat 11⁄2 tbsp. oil in a sauté pan over med. heat. Add curry; cook 1 min. until fragrant. Stir in spinach; cook until wilted. Add potatoes and heat through. Stir in sour cream and cook until blended. Set aside.
2. In a separate sauté pan, heat remaining 11⁄2 tbsp. oil. Add onion and red pepper; cook over med.-low heat until onion is golden and caramelized. Stir in ginger; cook 2 min. more.
3. For service, divide spinach mixture between pizza crusts; top with onion mixture and duck. Serve hot.