Well, you start with a creamy rajma paste, throw in some crunchy capsicum and spice it with coriander-cumin powder, completely desi style. As we wad through the waters those been-there-done-that pizza recipes, we chanced upon this delicious surprise. Bake and eat!
Ingredients:
For the bean topping:
1 cup soaked and cooked rajma (kidney beans)
1 tbsp oil
1 tbsp butter
1 tsp finely chopped garlic (lehsun)
2 tsp finely chopped green chillies
1/2 cup finely chopped onions
1 1/2 cups finely chopped tomatoes
1 tsp coriander (dhania) powder
2 tsp cumin seeds (jeera) powder
1/2 tsp chilli powder
2 tbsp tomato puree
Salt to taste
Other ingredients:
4 pizza bases (175 mm. (7″)
8 tbsp sliced jalapenos
1 cup sliced capsicum
1 cup grated mozzrella cheese
Method:
For the bean topping:
- Heat the oil and butter in a broad non-stick pan, add the garlic and green chillies and sauté on a medium flame for a few seconds.
- Add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the tomatoes, coriander powder, cumin seeds powder, chilli powder and 2 tbsp of water, mix well and cook on a medium flame for 3 to 4 minutes, while mashing it occasionally with help of a potato masher.
- Add the tomato purée, rajma and salt, mix well and cook on a medium flame for 1 to 2 minutes, while mashing it occasionally with help of a potato masher.
Cool slightly and divide the topping into 4 equal portions and keep aside.
How to proceed
- Place a pizza base on a clean, dry surface, spread a portion of the bean topping and spread it evenly.
- Top with 2 tbsp of jalapenos and ¼ cup of capsicum and finally ¼ cup of cheese.
- Bake in a preheated oven at 200oc (400of) for 15 to 20 minutes or till the base is evenly browned and the cheese melts.
- Repeat with the remaining ingredients to make 3 more pizzas.
- Serve immediately.
Recipe Courtesy: TarlaDalal.com
Image Courtesy: Shutterstock
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