Ingredients:

Onion Topping

• 3 tablespoons canola oil
• 1/2 large red onion, thinly sliced into half-moons (about 1 3/4 cups)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 sprig curry leaves (substitute lime zest or bay leaf if you can’t find them)
• 1/2 tsp black mustard seeds
• 1 tablespoon tamarind concentrate
• 1/2 teaspoon crushed red pepper

 Tomatos  

• 2 pounds ripe red medium-size and cherry tomatoes
• 1/2 tablespoon Madras curry powder
• 1 teaspoon kosher salt, divided

Pimento Cheese Style Base

• 8 ounces low-moisture mozzarella cheese, shredded (about 2 cups)
• 2 ounces sharp white cheddar cheese, shredded (about ½ cup)
• 1/2 medium red onion, finely chopped (about 2/3 cup)
• 1/2 cup mayonnaise (such as Duke’s) 
• 1 serrano chile, stemmed, seeded, and finely chopped
• 1/2 teaspoon crushed red pepper

Steps:

1. Remove the dough round from the fridge about 1 hour before you want to begin baking to allow it to come to room temperature. 
   
   
2. Heat canola oil in a large skillet or wok over medium-high until shimmering. Add mustard seeds and cover until you hear them sputter. 
   
   
3. Uncover and add curry leaves and red pepper flakes, allow them to sizzle in the mustard oil, then stir in onion, salt, and black pepper. Cook, stirring often, until onion is translucent, about 10 minutes. Stir in tamarind concentrate until combined, and reduce heat to low.
   
   
4. Continue to cook for 30-40 minutes or until desired caramelization is reached.
   
   
5. Slice the tomatoes in half ( thirds if the tomatoes are larger) and sprinkle with salt and curry powder and allow to sit for at least 30 minutes to draw out moisture. 
   
   
6. Combine the cheddar cheese, mozzarella, chopped red onion, mayonnaise, chopped chili, and crushed red pepper with a hand blender or food processor.
   
   
7. To assemble, liberally spread the cheese sauce on the base, top with tomatoes and onions. 
   
   
8. Bake until the crust is golden brown and bubbly. (about 90 seconds)

*optional for the crust: add a small amount of turmeric and black pepper to the pizza dough