Double Layered Cheese Veggie Crunch Pizza
by Tarla Dalal
Added to 36 cookbooks
This recipe has been viewed 19692 times
Anybody game for a double-decker pizza? If you love such sandwiches, you will love this pizza even more. Two pizza bases, sandwiched with pizza sauce and cheese, are then coated with a crunchy and flavourful veggie topping, which features sun-dried tomatoes for tang and mixed herbs for flavour. Due to the additional layer of cheese, the Double Layered Cheese Veggie Crunch Pizza is a richer and more sumptuous treat than normal pizzas.
- Heat the olive oil in a broad non-stick pan, add garlic and onions and sauté on a medium flame for 1 minute.
- Add the capsicum, baby corn, sun-dried tomatoes, chilli flakes, mixed herbs and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the tomatoes, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally.
- Divide the topping into 4 equal portions and keep aside.
- Place a pizza base on a clean, dry surface and spread ¼ cup of pizza sauce and sprinkle ¼ cup of mozzarella cheese evenly over it.
- Place 1 more pizza base over it and spread ¼ cup of pizza sauce and 1 portion of the crunchy vegetable topping evenly over it.
- Finally again sprinkle ¼ cup of mozzarella cheese evenly over it.
- Repeat steps 1 to 3 to make 1 more pizza.
- Place both the pizzas on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 15 minutes.
- Repeat steps 1 to 5 to make 2 more pizzas.
- Cut into equal wedges and serve immediately.
- Soak 10 sun-dried tomatoes in enough hot water for 15 minutes. Drain well and finely chop it.
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