Cooking Competition January 2016
Cheesy Corn and Spinach Pizza
Ingredients
For the corn and spinach rotis
1/2 cup whole wheat flour (gehun ka atta)
1/4 cup boiled sweet corn kernels (makai ke dane) , crushed
1/4 cup finely chopped spinach (palak)
2 tbsp wheat germ
salt to taste
For the pizza sauce
4 medium sized tomatoes
2 tsp butter
1/4 cup chopped onions
2 tsp chopped garlic (lehsun)
1 tsp dried oregano
1 tsp sugar
salt to taste
Other ingredients
1/2 cup grated mozzrella cheese
Method
For the corn and spinach rotis
- Combine all the ingredients together in a bowl and knead into a soft dough using water as required. Keep aside covered with a wet muslin cloth.
- Knead again and divide the dough into 7 equal portions and roll out each portion into 75 mm (3") diameter roti. Alternatively cut into desired shapes using different cookie cutters as shown in the picture.
- Heat a non-stick pan and cook each roti lightly till brown spots appear on both the sides. Keep aside.
For the pizza sauce
- Boil a vesselful of water, add the tomatoes and simmer for 10 minutes.
- Remove the skin and blend in a mixer to a smooth purée. Keep aside.
- Heat the butter in a non-stick pan, add the onions and garlic and sauté for at least 5 minutes.
- Add the tomato purée, ¼ cup of water, oregano, sugar and salt and simmer for 5 to 7 minutes or till the liquid evaporates.
- Remove and divide the sauce into 4 equal portions and keep aside.
How to proceed
- Place a roti on a clean dry surface, spread one portion of the pizza sauce evenly on it and sprinkle 1 tbsp of cheese over it.
- Bake in a pre-heated oven for 15 minutes or till the roti is crisp and the cheese melts.
- Repeat with remaining ingredients to make 6 more pizzas and serve immediately.
