Name: Multigrain Mini Tava Pizza recipe by Sujata Hande-Parab at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 5
Ingredients: For dough - Ragi flour - 1/2 cup; Wheat Flour - 1/2 Cup; Oats flour - 1/2 cup toast and blend oats into fine powder); Oil - 1 tbsp; Salt to taste; Water as required for kneading; For topping - green capsicum - 3 tbsp finely diced; Yellow capsicum - 3 tbsp finely diced; Red capsicum - 3 tbsp finely diced; Boiled corn - 2 tbsp; Spring Onion bulbs - 2 finely chopped.; Oil - 1/2 tbsp for tempering + 2 tbsp for greasing; Coarsely ground black paper - 1/2 tbsp; Red Chilli Flakes - 1 tsp; Organeo - 1 tsp; Grated processed cheese - 4 tbsp; Grated mozzarella cheese - 3/4 cup; Pizza sauce - 3-4 tbsp; Basil almond pesto - 1 tbsp

Ingredients Serving: 5

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

Instructions

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

Similar Recipes