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Main Ingredients | Pizza Breads, Feta Cheese |
Cuisine | Italian |
Course | Snacks and Starters |
Prep Time | 16-20 minutes |
Cook time | 6-10 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Mini Feta Pizzas
- 2-8 inch Pizza Breads
- 4 tablespoons Feta Cheese
- 2 tablespoons Oil
- 5-6 cloves Garlic finely chopped
- 1/2 medium Onion finely chopped
- 6 tablespoons Tomato puree
- 1/4 teaspoon White pepper powder
- 1/2 teaspoon Sugar
- to taste Salt
- 2 pinches Dried oregano crushed
- 2 medium Red capsicums
- 6 Kalamatta olives halved
- 12 small Fresh basil leaves
Method
- Pierce red capsicums with the prongs of a fork and place on direct flame until the skin gets charred. Rotate them over from time to time. Refresh under running water and scrape off the blackened skin.
- Halve, remove seeds and cut into long strips. Preheat oven to 150°C -170°C. Using a cookie cutter of 4.5 centimetres diameter, stamp out small rounds from the pizza breads.
- Heat one tablespoon oil in a pan and sauté garlic and onion till they turn translucent. Add tomato puree and cook for one to two minutes or until the mixture comes to a boil.
- Add white pepper powder, sugar, salt and oregano and mix well. Remove from heat and set aside. Halve the roasted red capsicums, remove seeds and cut them into long strips.
- Place pizza rounds on a baking tray. Spread the tomato sauce on each round.
- Top with crumbled feta cheese and red capsicum strips. Bake in the preheated oven for four to five minutes or till cheese softens.
- Garnish with olives and basil leaves and serve hot.
Nutrition Info
Calories | 837 |
Carbohydrates | 91.7 |
Protein | 24 |
Fat | 41.6 |
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