Double Layered Cheese Veggie Crunch Pizza by Tarla Dalal

Double Layered Cheese Veggie Crunch Pizza by Tarla Dalal

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Anybody game for a double-decker pizza? If you love such sandwiches, you will love this pizza even more. Two pizza bases, sandwiched with pizza sauce and cheese, are then coated with a crunchy and flavourful veggie topping, which features sun-dried tomatoes for tang and mixed herbs for flavour.




Recipe Description for Double Layered Cheese Veggie Crunch Pizza

Preparation Time: 
Cooking Time: 
Baking Time:  35 minutes
Baking Temperature:  200°C (400°F)
Makes 4 pizzas
Show me for pizzas


Ingredients

8 thin crust pizza base [175 mm. (7")
2 cups pizza sauce
2 cups grated mozzarella cheese

For The Crunchy Veggie Topping
1 cup sliced capsicum (red and yellow)
1 cup blanched and diagonally cut baby corn
1 tbsp olive oil
2 tsp finely chopped garlic (lehsun)
1/2 cup onion cubes
2 tbsp soaked and chopped sun-dried tomatoes , refer handy tip
1 1/2 tsp dry red chilli flakes (paprika)
1 1/2 tsp dried mixed herbs
salt to taste
1/2 cup tomato cubes

Method

For the crunchy veggie topping

  1. Heat the olive oil in a broad non-stick pan, add garlic and onions and sauté on a medium flame for 1 minute.
  2. Add the capsicum, baby corn, sun-dried tomatoes, chilli flakes, mixed herbs and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  3. Add the tomatoes, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally.
  4. Divide the topping into 4 equal portions and keep aside.

How to proceed

  1. Place a pizza base on a clean, dry surface and spread ¼ cup of pizza sauce and sprinkle ¼ cup of mozzarella cheese evenly over it.
  2. Place 1 more pizza base over it and spread ¼ cup of pizza sauce and 1 portion of the crunchy vegetable topping evenly over it.
  3. Finally again sprinkle ¼ cup of mozzarella cheese evenly over it.
  4. Repeat steps 1 to 3 to make 1 more pizza.
  5. Place both the pizzas on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 15 minutes.
  6. Repeat steps 1 to 5 to make 2 more pizzas.
  7. Cut into equal wedges and serve immediately.

Handy tip:

  1. Soak 10 sun-dried tomatoes in enough hot water for 15 minutes. Drain well and finely chop it.
RECIPE SOURCE : Pizzas & PastaBuy this cookbook

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