Traditional pizza

Yield: 1 servings

Measure Ingredient
3 \N Pizza breads 6\" diameter
1 cup Tomato puree
½ cup Onions finely chopped
2 tablespoons Tomato ketchup
8 \N Flakes garlic; (8 to 10)
½ tablespoon Sugar
½ teaspoon Red chilli crushed
¼ teaspoon Omam; (oregano) seeds
¼ teaspoon Cinnamon clove powder
2 tablespoons Cornflour
2 tablespoons Butter
\N \N Salt to taste
2 \N Onions
1 \N Capsicum
4 tablespoons Cooking cheese grated; (4 to 5)
1 tablespoon Coriander finely chopped
1 tablespoon Tomato ketchup


Slice the onions and capsicum for topping into thin round slices. Keep aside.

Heat butter. Add chopped onions. Stirfry for 2-3 minutes.

Add tomato puree, bring to a boil.

Pound together garlic, chilli powder, salt, clove-cinnamon powder.

Add all ingredients except cornflour, simmer for 5 minutes.

Mix cornflour in ½ cup water to make smooth paste.

Add to the boiling sauce, stirring continuously to avoid lumps.

Stir and cook till thick enough to spread on pizza bread.

Cool, stirring occasionally, to avoid surface from drying up.

To proceed:

Spread a ladleful of pizza sauce on the bread.

Arrange slices of onions and capsicum over the sauce.

Sprinkle coriander and cover with grated cheese.

Bake in a hot oven, for 5 minutes or till cheese melts and base becomes crisp.

Cut into triangles and serve hot.

Making time: 45 minutes

Makes: 3 pizzas

Shelflife: the sauce may be prepared and frozen to use as required.

Variations: Change the topping as per your liking using grated carrots, cabbage, olives, etc.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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