ITAL­IAN STOVE­TOP SKIL­LET PIZZA

Woman's Era - - Editorial -

IN­GRE­DI­ENTS:

1 pizza base 1 cup pesto sauce 3 tbsp to­mato sauce For top­ping:

1 cup corn niblets 1 cup spinach leaves cut into strips 1 cup goat cheese 1 cup moz­zarella cheese 200 gm mush­rooms cut into cir­cles – op­tional 1 tsp chilli flakes 1 tsp oregano 2 medium toma­toes cut into slices spread the pesto sauce and the to­mato sauce on the pizza base 3 tbsp olive oil salt to taste

METHOD

Heat the olive oil and add all the in­gre­di­ents for the top­ping ex­cept the spices and stir fry till the spinach leaves shrink. Mix in the spices and place on the pizza base which has been smeared with the sauces. Top with the cheese and cook on a skil­let on medium heat. Re­duce the heat af­ter a while so that the cheese melts. Since we have al­ready cooked the top­ping, we don’t need to wait for the top­ping to cook.

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