Nutritious Mini Pizza ( Low Calorie Healthy Cooking )

by Tarla Dalal

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Healthy mini pizzas, i’ve come up with this healthy and equally appetising version of pizza that will surely chase away the misconception that healthy pizzas do not taste great! the pizzas have been transformed into a healthful snack by replacing maida with wheat flour to create the base and normal cheese with my recipe of cream cheese, i’ve tried to retain the authentic taste by using zucchini and basil leaves toppings. This pizza will surely be a welcome change from the regular snacks.

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Preparation Time: 30 mins
Cooking Time: 45 mins
Baking Time: 35 minutes
Baking Temperature: 200°C (400°F)
Makes 6 mini pizzas

Ingredients

For The Pizza Base
1 1/2 cups whole wheat flour (gehun ka atta)
1/2 tsp fresh yeast , crumbled
1 tsp sugar
1 tsp salt

For The Tomato Sauce
1 tsp oil
3 to 4 whole peppercorns (kalimirch)
1 bayleaf (tejpatta)
1/2 cup chopped onions
1/4 cup chopped capsicum
1 tsp chopped garlic (lehsun)
4 large tomatoes , blanched and chopped
salt to taste
1/2 tsp dried oregano

For The Cheesy Topping
3/4 recipe low-fat cream cheese
3 tbsp low-fat milk
(99.7% fat-free ,
readily available in the market)
3/4 tsp french style mustard

Other Ingredients
2 medium sized onions ,
peeled and cut into cubes
2 medium sized tomatoes , cut into cubes
3/4 cup sliced capsicum
10 to 12 fresh basil leaves
1 tsp oil for greasing

Method
For pizza base

Combine all the ingredients in a bowl and knead into a soft dough using enough water until it is smooth and elastic.
Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes).
Press the dough lightly to remove the air.
Divide the dough into 6 equal portions.
Roll out each portion into a circle of 100 mm. (4") diameter and 12 mm. (½") thickness. Keep aside.

For the tomato sauce

Heat the oil in a non-stick kadhai and add the peppercorns and bayleaf and sauté on a medium flame for a few seconds.
Add the onions, capsicum and garlic and sauté for a few seconds.
Add the tomatoes and salt, mix well and simmer for 10 to 15 minutes till the sauce reduces a little, stirring once in between.
Add the oregano and mix well. Remove and discard the bayleaf and peppercorns. Keep aside.

For the cheesy topping

Combine the cream cheese, milk and french style mustard together and blend in a mixer till smooth and keep aside.

How to proceed

On a greased baking tray, place a pizza base and spread 2 tbsp of the tomato sauce evenly over it.
Arrange some onion cubes, tomato cubes, capsicum slices and top with some basil leaves.
Top with 2 tbsp of the cheesy topping and bake in a pre-heated oven at 200°c (400°f) for 15 to 20 minutes or till the base is evenly browned. Top with some more basil leaves.
Repeat with the remaining ingredients to make 5 more pizzas.
Cut each into equal pieces and serve hot. Serve hot.

Nutrient values Per mini pizza