Yield: 1 servings
|3||Pizza breads 6" diameter|
|1 cup||Tomato puree|
|½ cup||Onions finely chopped|
|2 tablespoons||Tomato ketchup|
|8||Flakes garlic; (8 to 10)|
|½ teaspoon||Red chilli crushed|
|¼ teaspoon||Omam; (oregano) seeds|
|¼ teaspoon||Cinnamon clove powder|
|Salt to taste|
|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.
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.