Nita Mehta is a household name, thanks to her expertise with food and flavours. A Gold Medalist in M.Sc. (Food & Nutrition), she has written more than 400 books on various topics including more than 350 best selling cookery books. Her book "Flavours of Indian Cooking" won the Best Asian Cookbook Award at the Versailles (Paris) World Cookbook Fair.
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Veggie Pizza
 
 
Prepration: 5 mins.
Cooking: 10½ mins.
Makes 2 Pizzas Cal/Ser 127
 
Ingredients
2 ready-made pizza bases
100-150 gm mozzarella or pizza cheese - grated (1-1½ cup)
½ yellow or ½ green capsicum & ½ onion - cut into ½" squares
a few olives, 1 tomato - cut into 8 pieces
2 tbsp corn kernels or 3-4 baby corns - cut into thin long slices
TOMATO SPREAD
1 tbsp oil, 1 tsp garlic paste
½ cup ready-made tomato puree
2 tbsp tomato ketchup, 1 tsp oregano
½ tsp salt and ¼ tsp pepper
 
Method
1. Brush the bottom of the pizza base with oil and place with bottom side up on the greased tawa placed on a high rack. Grill for 3-4 minutes till crisp and golden.
2. For tomato spread, put all ingredients of the tomato spread in a bowl and microwave for 2½ minutes. Spread on each pizza base, leaving the edges.
3. Arrange some vegetables. Sprinkle some salt and pepper. Sprinkle cheese and some oregano. Arrange a few vegetables on top.
4. Grill again for 4 minutes.