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Multigrain Mini Tava Pizza

Nov-30-2017
Sujata Hande-Parab
15 minutes
Prep Time
10 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Multigrain Mini Tava Pizza RECIPE

Multigrain pizza is been prepared using ragi, oats and wheat flour and cooked it on pan. It is a quick, healthy and tastes amazing.

Recipe Tags

  • Veg
  • Easy
  • Pan fry
  • Main Dish
  • Healthy

Ingredients Serving: 5

  1. For dough - Ragi flour - 1/2 cup
  2. Wheat Flour - 1/2 Cup
  3. Oats flour - 1/2 cup toast and blend oats into fine powder)
  4. Oil - 1 tbsp
  5. Salt to taste
  6. Water as required for kneading
  7. For topping - green capsicum - 3 tbsp finely diced
  8. Yellow capsicum - 3 tbsp finely diced
  9. Red capsicum - 3 tbsp finely diced
  10. Boiled corn - 2 tbsp
  11. Spring Onion bulbs - 2 finely chopped.
  12. Oil - 1/2 tbsp for tempering + 2 tbsp for greasing
  13. Coarsely ground black paper - 1/2 tbsp
  14. Red Chilli Flakes - 1 tsp
  15. Organeo - 1 tsp
  16. Grated processed cheese - 4 tbsp
  17. Grated mozzarella cheese - 3/4 cup
  18. Pizza sauce - 3-4 tbsp
  19. Basil almond pesto - 1 tbsp

Instructions

  1. KEEP ALL INGREDIENTS READY.
  2. IN A BOWL TAKE 1/2 CUP RAGI FLOUR, 1/2 CUP WHEAT FLOUR, & 1/2 CUP TOASTED OATS FLOUR. ADD SALT
  3. ADD 1 TBSP OIL AND WATER SLOWLY AT A TIME. KNEAD IT INTO A LITTLE STIFF DOUGH.
  4. COVER AND KEEP ASIDE FOR 15 MINUTES.
  5. IN A PAN, HEAT 1/2 TBSP OIL. ADD FINELY CHOPPED 2-3 SPRING ONION BULBS. SAUTE.
  6. ADD FINELY CHOPPED 3 TBSP EACH RED, YELLOW & GREEN CAPSICUM. SAUTE ON HIGH MEDIUM FLAME FOR 1 MIN.
  7. ADD 2TBSP BOILED CORN,1TSP RED CHILLI FLAKES,1/2TSP OREGANO,1/2 TBSP COARSELY GROUND BLACK PAPER.MIX
  8. COOK FOR 1/2 MINUTE ON HIGH MEDIUM FLAME. REMOVE AND KEEP ASIDE.
  9. DIVIDE DOUGH INTO 2-3 EQUAL PARTS. ROLL IT INTO A PARATHA OR ROTI.
  10. TAKE ROUND CUTTER & CUT IT INTO CIRCLES.
  11. PRICK THEM ALL OVER.
  12. IN A PAN, HEAT OIL. GENTLY PLACE PREPARED CIRCLES AND DRIZZLE OR BRUSH SOME OIL ON TOP.
  13. COOK THEM ON LOW FLAME FROM BOTH THE SIDES PRESS WITH A FLAT SPATULA OR MUSLIN CLOTH FOR 3-4 MINUTES
  14. COOK WELL FROM BOTH THE SIDES. REMOVE ON PLATE. SPREAD 1 1/2 TSP PIZZA SAUCE EVENLY.
  15. SPREAD 1/2 TBSP PESTO SAUCE.
  16. SPREAD 1/2-1 TBSP PREPARED VEGETABLE TOPPING ON EACH MINI PIZZA.
  17. SPREAD PROCESSED & MOZZARELLA CHEESE EVENLY COVERING THE TOPPINGS.
  18. COVER WITH LID.
  19. COOK ON LOW MEDIUM FLAME FOR 4-5 MINUTES OR UNTIL CHEESE MELTS COMPLETELY. SERVE HOT.

Reviews (1)  

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Shashi Bhargava
Dec-07-2017
Shashi Bhargava   Dec-07-2017

Looks great. Will surely try this.

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