RAINBOW VEGGIE PIZZA



This could be the most healthy pizza you could ever give your kids, both eye attractive and appealing, this pizza's crust is made with whole wheat and no yeast! That makes a very quick process and no proving time! Fully loaded with veggies, this pizza gives 2/5 portion of vegetable serving per day. 
Ingredients:
For Base:
Whole wheat flour- 1.5 cups
Salt -1 TSP
Baking powder-1 TSP
Olive oil-1 tbsp
Flax seeds-1 tbsp
Warm milk as needed.
For Sauce:
Tomato puree- 1 cup
Finely chopped onion- 1 med size
Garlic cloves- 3 minced
Salt- 1 tsp
Sugar-1/2 TSP
Chilli powder-1/2 TSP
Black pepper powder-1/4 
Italian seasoning mix- 1 tsp
Olive oil- 2 TSP
For Topping:
Finely chopped onion-1
Med size Broccoli- 1 cut into florets
Sweet corn kernels- 1/2 cup
Red and yellow bell peppers- each 1 diced
Carrot-1 cut into rounds
Tomatoes -2 diced
Cheddar cheese - 1/2 cup grated
Mozzarella- 3/4 cup grated
Method:
Base: Mix, flour, baking powder, salt, flax seeds. using warm milk, knead everything and keep aside covered for 10 minutes.
Roll into 10 inch thick circle. Poke with a fork randomly and bake for 10 minutes at 200°C.

Sauce:
Heat Olive oil in a pan, saute onions, garlic. Add the tomato puree, salt, pepper, chilli powder, sugar and seasoning. Cook for 3 minutes and remove from heat.

Steam all the vegetables separately until they're cooked 3/4th.
Spread the sauce over the prepared base, sprinkle the cheddar and Mozzarella.
Arrange the vegetables in a VIBGYOR  pattern.
Bake for another 5 minutes until cheese melts and bubbles. Serve hot!!






Comments

Post a Comment

Popular posts from this blog

IDLI AND DOSA BATTER TROUBLESHOOT

"Why is my Idli sometimes comes out as flat as oothappam?" Too much of urad Dhall or too much of water in urad Dhall makes the Idli batter to flatten. When the batter reaches its OMC I.e, Optimum moisture Content, it ferments well and rises perfectly. Watery batter doesn't rise while steaming. " My idlis are of right size. But turns out very hard sometimes. What could be possibly wrong?" When you leave the batter to ferment overnight, urad dhall foams up along with the rice. When you are about to make idlis, do not disturb the foam. Stir the batter very gently 2-3 times and pour into Idli plates and steam "Why is my dosa white in colour? It doesn't get that golden brown crispy finish?" Addition of raw rice a.k.a Ponni Pacharisi will help you to get that golden roast finish. The ratio for dosa are as follows: 4+1:1.5 4 Idli rice+1raw rice: 1.5 urad Dhall " I leave my batter overnight to ferment but it doesn't seem ...
Read more

TOOR DHALL CHUTNEY

This chutney is very famous in southern part of Tamilnadu. It is also known as Koozh chutney. Rich in protein and delicious when accompanied with some Kothamalli Podi and Crispy Dosas. Ingredients Toor Dhall- 1/2 cup soaked overnight Baby onions peeled - 10-12 nos. Green chillies slit -3 nos Grated coconut 1 tablespoon Salt For tempering: Oil- 2 teaspoons, Mustard - 1 teaspoon, jeera(optional)- 1/2 tsp, curry leaves few, Asafoetida 1/4 tsp. Method Grind toor Dhall and coconut in a mixer until smooth using some water. Heat oil in a Kadhai. Add mustard, curry leaves, Asafoetida, jeera and let it splatter. Add the onions, chillies and fry them well. Now add the Dhall coconut mixture and add some water. Make the sure the flame is low. This chutney tends to thicken very quickly on heating. Incorporate well and add salt. Continue to cook on a low flame. Add some more water if required. Turn off when the chutney turns glossy. Serve hot. Alternatively u can grind the chillie...
Read more

DESI WAFFLES

Image
Why can't there be a combination of Indian dishes with a classic Belgian twist? That's how the idea of making some Desi style Waffles came to my mind! Here are few..
Read more