How to make Pesto Pizza With Chenna And Tomatoes -
Pizza topped with pesto sauce,chenna and cherry tomatoes and baked.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Cherry Tomatoes (चेरी टमाटर), Whole Wheat Flour
Cuisine : Fusion
Course : Snacks and Starters
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For more recipes related to Pesto Pizza With Chenna And Tomatoes checkout Creamy Cherry Tomato Bites, Roasted Cherry Tomato and Guacamole Sandwich. You can also find more Snacks and Starters recipes like Crusted Chicken, Egg Platter, Arbi Seekh Kabab, Pulled Chicken Burger.
Pesto Pizza With Chenna And Tomatoes Recipe Card
Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!
Prep Time : 21-25 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Pesto Pizza With Chenna And Tomatoes Recipe
Cherry Tomatoes 2 medium
Whole Wheat Flour 15-20
Basil leaves 7-8
Olive oil for serving 4-5 tablespoons
Crushed black peppercorns to serve
Refined flour (maida) 2 cups + for dusting
Whole wheat flour (atta) 3/4 cups
Salt 1 tablespoons
Castor sugar (caster sugar) 1 teaspoon
Yeast 2 teaspoons
Olive oil 2 tablespoons
Water chilled 1 1/2 cups
Basil leaves 3/4 cup
Pine nuts(chilgoza) crushed 3 tablespoons
Garlic 3-4 cloves
Salt to taste
Olive oil 2 tablespoons
Parmesan cheese grated 4 tablespoons
Cow’s milk 2 litre
Vinegar 1 tablespoon
Method
Step 1
Preheat oven to 220°C. To make pizza dough, mix refined flour, whole wheat flour, salt, castor sugar, yeast and olive oil in a bowl.
Step 2
Add chilled water and knead into a soft dough. Cover and set aside for 15 minutes.
Step 3
To make pesto, blend together basil leaves, pine nuts, garlic and salt. Add olive oil, little by little, and blend again. Finally add cheese and blend again till smooth.
Step 4
To make chenna, boil milk in a deep non stick pan. Add vinegar and stir for 5 minutes or till all the milk curdles. Take the pan off heat set aside.
Step 5
Slice tomatoes and halve cherry tomatoes. Knock back the dough and divide into equal portions.
Step 6
Take each portion and dust it with refined flour. Pat it with your hands into a thin pizza base and place it on a baking tray.
Step 7
Spread 2 tbsps pesto on the base evenly. Crumble chenna and sprinkle all over.
Step 8
Arrange cherry tomatoes and tomato slices on top. Place basil leaves and drizzle olive oil on top.
Step 9
Keep the baking tray in the preheated oven and bake till done. Cut into wedges, sprinkle crushed peppercorns, drizzle some olive oil and serve hot.
Nutrition Info
Calories : 3674 kcal Kcal
Carbohydrates : 358 gm gm
Protein : 123.1 gm gm
Fat : 227.6 gm gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
