Mini Oats Bhakri Pizza recipe with step by step photos
For the Pizza Sauce-
For the Pizza Sauce, clean, wash and remove the eyes of the tomatoes. You do not want them in your pizza sauce.
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Make a criss-cross on the base of each tomato using a sharp knife. Make sure you use tomatoes that are firm and red in colour.
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Meanwhile, keep the water for boiling in a deep pan.
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Place the tomatoes in boiling water for 2 to 3 minutes or till the skin begins to peel.
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Drain the tomatoes using a strainer.
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Cool slightly and peel, they will peel easily because of the criss cross that was made at the base of the tomatoes.
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Cut them into 2 and deseed them using a sharp knife. Removing the seeds not only ensures a smooth puree, but also ensures that the sourness of the tomatoes reduces.
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Roughly chop them.
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Transfer to a blender.
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Blend in a mixer till smooth. Use a big mixer jar and not the small one as when you will blend it will overflow. Keep aside.
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In a broad non-stick pan, heat the olive oil. Olive oil is used in all Italian recipes as it taste really great. Add the garlic. You can also use the paste if you have it ready but finely chopped always gives a better taste and good mouthfeel. If you are jain, you can learn how to make Jain Pizza Sauce.
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Sauté on a medium flame for a few seconds.
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Add the onions.
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Sauté on a medium flame for 1 to 2 minutes.
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Add the prepared tomato pulp.
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Add the oregano. If you wish you can also add mixed herbs.
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Add the chilli flakes.
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Add the tomato ketchup. This gives a little colour and sweetness to the sauce.
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Add the chilli powder and salt. Chilli powder is added to give more colour and spiceness.
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Mix the Pizza Sauce (Quick Pizza Sauce) well and cook on a medium flame for 2 to 3 minutes stir it in between. Make sure you are careful of the spluttering that happens of the tomatoes.
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Cook the pizza sauce on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside.
For the bhakri-
Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water.
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Divide the dough into 8 equal portions.
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Roll a portion of the dough into a 87 mm. (3½”) diameter circle.
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Heat a non-stick tava (griddle) and cook the bhakri on a slow flame till pink spots appear on both the sides.
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Continue cooking the bhakri on a slow flame, while pressing with a folded muslin cloth or a khakhra press, till it turns crisp and brown from both the sides. Keep aside.
How to proceed-
Divide the vegetable topping into 8 equal portions. Keep aside.
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Just before serving, place a bhakri on a clean, dry surface, spread approx. 1½ tbsp of pizza sauce evenly over it and spread a portion of the topping evenly over it.
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Repeat step 2 to make 7 more bhakri pizzas.
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Bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes.
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Serve immediately.
Disclaimer:-
It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.