Roti Pizza
Prep time:
15 Minutes
Cook time:
5 Minutes
Total time:
20 Minutes
Servings: 6
Can also be had as a great snack option made from left over chapatis!
Ingredient List
- 1 ½ cup Pillsbury™ Chakki Fresh Atta
- 2 tsp Oil
- ¾ cup Water
- Salt to taste
- 3-4 Garlic cloves
- 2 Boiled tomatoes
- 1 tsp Oil
- 3-4 Basil leaves
- Salt as per taste
- ½ cup Boiled corn
- 2 cups Grated cheese
- ½ cup Bell pepper
- ½ an onion Chopped onions
- Some olives and Jalapenos
- 1 cup Cheese
- Salt, oregano and chilli flakes to taste
Preparation
- In a bowl, add two cups of Pillsbury™ Chakki Fresh Atta, add salt to taste, add 1 spoon of oil. Add water little by little. Knead the dough neither too soft nor too tight. Divide the dough in equal parts and roll them in circular form. Place the pan on the burner with a medium flame and cook the roti pizza base on both sides. Slide the roti on to a plate.
- Peel the tomato skin and along with 3-4 garlic cloves and salt add it into the mixer to make a puree. Take a pan, grease it with some oil and when heated add Kashmiri chilli powder, add tomato puree, 3 to 4 basil leaves and let it be a thick paste. Keep stirring the mix at regular intervals.
- Once it has thickened to a greater consistency, remove it in a bowl. Add some oregano to it and let it cool.
- In a bowl mix half cup boiled corn, half cup bell pepper, half cup chopped onions. Add some oil on a pan (with the burner on medium flame) and place the roti on it. Spread tomato basil sauce on the roti. Place corn, bel pepper and onion mixture on it. Cover it with cheese, decorate it with olives and jalapenos. Sprinkle chilli flakes and oregano and cover the pizza with a plate or lid (Make sure it does not touch the pizza). Once the cheese is melted, serve the pizza in a plate. Roti Pizza is now ready to be served as a meal for lunch or dinner.
