Pizza is getting an ethnic twist from a restaurateur and development chef who is fusing Italian tradition with Indian spices.
Curry Dave Indian flatbread pizzas use round naans in place of traditional pizza bases and are topped with curry sauces, spiced toppings and mozzarella.
The pizzas, which launch at the Speciality & Fine Food Fair next month, feature chicken korma, chicken madras, chicken tikka masala and spinach & potato toppings (rsp: £3.50 to £4).
They originated as a snack for staff in the Indian restaurant run by chef Dave Gannon in the French ski resort of Chamonix, and were developed for retail after Gannon set up a food consultancy and cookery business. They are manufactured by Glasgow-based VMG Foods, which also supplies its own Pizza Stix ‘pizza fingers’ snack to various supermarkets.
Gannon plans to target the multiple retailers, is in talks with a distributor and will support the launch with a PR and marketing campaign.
“We aren’t a cottage industry looking to go big: we have the capacity to make 10,000 flatbreads a week,” said Gannon. “We can comfortably fulfil large-scale orders.”
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