by Tarla Dalal
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A polenta base topped with spicy beans, peppers and cheese.
- Pressure cook the red kidney beans till they are slightly overcooked. Drain and keep aside.
- Heat the oil and butter in a saucepan. Add the garlic, green chilli and onion and stir for some time.
- Add the tomatoes, coriander powder, cumin seed powder, chilli powder and tomato puree and cook for 10 to 15 minutes till the oil separates.
- Add the red kidney beans and salt and mix well. Simmer for 5 to 7 minutes, adding water if required. Keep aside.
- Place one polenta base on a greased baking tray.
- Spread half the spicy bean topping on it.
- Top with half the capsicum and cheese.
- Bake in preheated oven at 200°c (400°f) for about 10 to 15 minutes or till the base is evenly browned.
- Repeat with the remaining ingredients to make one more pizza.
- Serve hot.
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