So this recipe is always cooked for Iyan, quite a lot of you know him from my Your Food Lab junior series. If you haven’t watched it yet do have a look. He usually craves pizzas at unusual times and this is the easiest way to do it. I store some home-made pizza sauce in my fridge, I like to store it in ice cube trays as you can then remove a few cubes and thaw and use how much ever you require & the rest can be stored back again. Otherwise the sauce takes really less time to prep. Then if we have chapatis from the day we use that or you can also make fresh chapatis which will work perfect. The pizzas turn out to be really crispy just like a thin crust pizza & is super easy to handle. High are easily available
You can use ready pizza sauce if you have some at home, make plain Margherita pizzas for your kids or you can also add toppings of your choice. As we under a lock down use whatever you have at home. If you are lazy you can also mix some ketchup with schezwan sauce and use it as the base sauce, sometimes I do that. If you have less tomatoes at home you can add some tomato ketchup to increase the sauce.
Your kids won’t come to know that you have used chapati as the base & its super healthy.
Also, Like I am mentioning in all my recipes, in a lock down we have to just think about options of ingredients we can use which are available at home. Like I have loads of olive oil at home, you can use normal oil as well. Be creative, you can sandwich cheese in between two chapatis to prepare a cheese burst version as well.
#StayHome #StaySafe #LockDownRecipes #YFLlockdownRecipes #WithMe
Full Recipe of Leftover Chapati Pizza
Prep time: 10 mins
Cooking time: 25 mins
Serves: 4
For homemade pizza sauce
Ingredients:
• Tomatoes 10 medium size
• Salt a pinch
• Olive oil 2 tbsp (Or any oil available, just don’t use mustardor a strong flavoured oil)
• Onion 1 medium size (chopped)
• Garlic 4-5 cloves (chopped) (Garlic powder works or you could skip this too)
• Sugar 1 tsp
• Red chilli flakes 2 tsp (You can use red chilli powder too)
• Oregano 2 tsp
• Vinegar 1 tsp (You could use citric acid or lemon juice as well)
Methods:
• Set water for boiling and add salt, make an “x” on each tomatoes head with a knife, cover & boil for 2-3 minutes. Transfer them to the ice-cold water and peel out the skin, further add them in a grinding jar and grind to a fine puree or you can also keep it chunky as per your preference.
• Set a pan on medium heat, add olive oil, onions and garlic, sauté until onions are translucent.
• Add the tomato puree, salt to taste, sugar, red chilli flakes and oregano, mix well and cook for 2-3 minutes, add vinegar and further cook until sauce thickens.
• Cool down the sauce and transfer it to a well sterilized container. You can store it in fridge for 2-3 three days and deep freeze it for a month. I usually freeze the sauce in ice cube trays and then just thaw how many ever cubes I need.
For making pizzas
Ingredients:
• Left over chapati as required or you can use freshly made chapatis.
• Freshly prepared homemade pizza
• Cheese as required
• Veggies for your choice
• Proteins of your choice
• Olive oil 1 tsp
Methods:
• You can either take fresh chapati or left over chapati, spread a spoonful of homemade pizza sauce, grate cheese, you can be lazy to make simple cheese pizza or to be food lover to add proteins and colours to you pizza by adding veggies or any toppings of your choice.
• Set a pan on medium heat, add olive oil and cook the pizza on low flame until the base is crisp and golden brown, cover it and cook so the cheese melts easily. If you have oven please feel free to bake at 200°C for 5 -8 mins or until cheese melts.
• Your thin crust pizza is ready to be served, slice into as many slices you would like to share with your mates. Enjoy this thin crust pizza with your family or mates in this quarantine without the guilt of missing those amazing pizzerias you usually love to eat out from!
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