Nepali pizza (Makes 4-6)

Ingredients: 128g finely ground semolina flour; 1tsp kosher salt; 1tbsp sugar; 1tsp garam masala; 1tsp ground cumin; 240ml plain yoghurt; 3tsp 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 Maggi Hot & Sweet Tomato Chilli Sauce; 1tsp dried oregano; 1tsp dried basil; 1tsp baking soda; 2tbsp unsalted butter; 100g grated Parmesan cheese; 150g shredded mozzarella cheese; 1tbsp chopped spring onion, for garnish

Method:

1. Stir the semolina, salt, sugar, garam masala, and cumin in a medium mixing bowl. Mix in the yoghurt 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.

2. 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 saute until tender, about 10 minutes. Lower the heat to medium, add the tomatoes, and cook until they are tender. Remove from the heat.

3. Mix the Maggi sauce with the oregano and basil in a bowl.

4. When the batter is finished resting, stir in the baking soda.

5. Preheat the oven to 400˚F. Line two sheet pans with parchment paper.

6. Heat the remaining two teaspoons of olive oil and half-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. Cook for two to three minutes on each side, set aside on a sheet pan. Repeat with all the batter, melting half a teaspoon of butter between each batch.

7. Begin assembling the pizzas on the sheet pans. Spread a scant tablespoon of the Maggi sauce mixture over the top of each flatbread. Sprinkle the Parmesan cheese evenly over the sauce. Top each flatbread with vegetable mixture and mozzarella cheese.

8. Place the sheet pans in the oven and bake until the cheese is melted, about 10 minutes. Sprinkle with the chopped spring onions and serve.