Pizza base, topped with crunchy onions, black olives, sweet corn, spicy jalapenos or pickled green chillies and melted cheese, drizzled with olive oil.
o 250 gm (3) tomatoes - blanched (put in hot water and peeled) and chopped finely.
o ½ cup ready-made tomato puree, 4-5 flakes garlic - crushed.
o 1 tsp dried oregano, 1 bay leaf (tej patta), 1 tsp vinegar.
o Salt and freshly ground pepper to taste, 1 tsp oil.
o 1 onion - cut into half and then cut into thin rounds to get semi circles.
o 1 capsicum - cut into 4 and then cut thinly widthwise to get thin strips.
o ½ cup tinned corn kernels or cooked fresh corn or thinly sliced babycorns.
o A few slices of pickled jalapenos or pickled green chillies.
o 10-15 black or green olives - cut into slices.
o 200 gms mozzarella or pizza cheese - grated, 1-2 tbsp olive oil. Methodo Pizza base with butter or olive oil.
o Bake in a preheated oven at 180°C/350°F for 10 minutes.
o For the tomato sauce, heat oil in a pan. Add garlic. Stir and immediately add all other ingredients of the sauce. Bring to a boil. Lower heat and simmer on low heat for 7-8 minutes, stirring occasionally until it is reduced in quantity and thick enough to spread without being runny. Remove sauce from fire.
o Spread 1 tbsp melted butter or olive oil over each pizza base, covering the edges. o Spoon some tomato sauce over pizza base, leaving ½" all around the edges. o Sprinkle some grated cheese on each base.
o Sprinkle onions. Sprinkle some capsicum, corn and jalapenos too. o Sprinkle left over mozzarella cheese. Arrange olives. Drizzle some olive oil.
o Bake at 180°C (350°F) for 15 minutes until golden and crisp. Serve hot.
(Nita Mehta is world famous Cookery Expert, who has authored more than 250 books on world cuisine)
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