Invented by Nepalese chef Rachana from Eat Offbeat, the New York catering company that employs refugee cooks, these mini flatbread pizzas are topped with chilli sauce, a tomato and pepper mixture and mozzarella.
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- 128g finely ground semolina flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 240ml plain yogurt
- 3 teaspoons olive oil
- 1 carrot, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 150g diced plum tomatoes or halved cherry tomatoes
- 80ml tomato chilli sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon baking soda
- 2 tablespoons unsalted butter
- 100g grated Parmesan cheese
- 150g shredded mozzarella cheese
- 1 tablespoon chopped spring onion, for garnish
Stir together the semolina, salt, sugar, garam masala, and cumin in a medium mixing bowl. Mix in the yogurt and one cup (about 240ml) of water. When thoroughly incorporated, let the batter rest to hydrate the semolina, at least 20 minutes but no more than one hour.
Heat one teaspoon of the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the carrot and green, red, and yellow bell peppers and sautÃ© until tender, about 10 minutes. Lower the heat to medium, add the tomatoes, and cook until they are tender, about five minutes. Remove from the heat and set aside.
Mix the sauce with the oregano and basil in a small bowl and set aside.
When the batter is finished resting, stir in the baking soda.
Preheat the oven to 200 degrees C (400 degrees F). Line two sheet pans with parchment paper.
Heat the remaining two teaspoons of olive oil and half a teaspoon of the butter in a large non-stick skillet over medium-high heat. When the butter is melted, pour a third to half a cup (about 80-120ml) of the batter into the pan and spread it as thinly as possible into a five to six-inch circle. Once the sides are cooked and the bottom has started to brown, flip the flatbread using a spatula. Cook for two to three minutes on each side, then set the flatbread aside on a prepared sheet pan. Repeat with all the batter, melting half a teaspoon of butter between each batch.
Once all the flatbreads are made, begin assembling the pizzas on the sheet pans. Spread a scant tablespoon of the sauce mixture over the top of each flatbread. Next, sprinkle the Parmesan cheese evenly over the sauce. Finally, top each flatbread with the vegetable mixture and mozzarella cheese.
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Place the sheet pans in the oven and bake until the cheese is melted and golden, about 10 minutes. Sprinkle with the chopped scallions (spring onion) and serve immediately.
The Kitchen Without Borders: Recipes And Stories From Refugee And Immigrant Chefs by The Eat Offbeat Chefs, photography by Penny De Los Santos, is published by Workman.
What’s your favourite pizza topping? Do you like thick or thin crust?
– With PA
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