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THIN CRUST PIZZA
- Natasha Kanade
- January 27, 2022
- Easy
- Servings - 1
- Calories - 167
Nutrients
- Protein - 7.3g
- Fats - 7.3g
- Carbs - 21.4g
- Fiber - 5.8g
Ingredients:
- Broccoli – 40g
- Sun-dried tomatoes – 2
- Olives – 4
- Sliced zucchini – 20g
- Spinach – 20g
- Yellow bell peppers – 20g
- Red bell pepper – 20g
- Capsicum – 20 g
- Mushrooms- 20 g
- Tomatoes-1 nos
- Red chillies-3 to 4 nos
- Garlic cloves-5 nos
- sesame oil-1/2 tsp
- Salt-to-taste
- Water as required
- For the topping: 10gm feta cheese [Optional]
Notes:
- The number of ingredients can change as per the number of people being served.
- If you like you can change the style and make modifications to the mentioned ingredients and recipe.
Directions:
- Grind the tomato, chopped garlic cloves, red chilies adding salt and enough water. Do not grind it too watery.
- Heat gingelly oil in a pan till the smoking point.
- When the oil starts to smoke, simmer the flame and add the ground paste.
- Mix well and switch off the flame. Let the sauce be in the hot oil for some time.
- The color of chutney / sauce will change and it will thicken slightly.
- Once it cools down, apply on the pizza base.
- Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to within one inch of edges.
- Spread your toppings bell pepper, broccoli, mushrooms, etc Grate the cheese on top. Bake in a pre-heated oven at 200°C (400°F) for 10 to 15 minutes or till the base is evenly browned.
- Top with some basil leaves. Slice and serve hot.