Bean and Capsicum Pizza
by Tarla Dalal
Added to 20 cookbooks
This recipe has been viewed 14797 times
A scrumptious pizza with crunchy capsicum and juicy jalapenos, a spicy bean topping and loads of cheese. The pungent and aromatic mixture of kidney beans, tomatoes, onions, chillies and desi spice powders like cumin and coriander makes all the difference to the bean and capsicum pizza.
- Heat the olive 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.
- Place a pizza base on a clean, dry surface, spread a portion of the bean topping and spread it evenly.
- Sprinkle 2 tbsp of jalapenos, ¼ cup of capsicum and finally ¼ cup of cheese evenly over it.
- Repeat steps 1 and 2 to make 3 more pizzas.
- Place 2 pizzas on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 to 12 minutes or till the base is evenly browned and the cheese melts.
- Repeat step 4 to bake 2 more pizzas.
- Cut into equal wedges and serve immediately.
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