ANGIE PIZZA........A tribute to my first follower

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ANGIE PIZZA (chick pea flour based Indian spiced pizza)

This dish was created by me for the first follower of this blog.This is a desi version of Pizza with Indian spices and ingredients.This dish takes hardly 30 minutes to prepare and is so much filling and tasty that you would come to love this dish and make it again and again.

BATTER SPREAD WITH TOPPINGS READY FOR COOKING




ANGIE PIZZA ON A PLATTER




INGREDIENTS (makes 3 to 4 small pizzas)

Besan/Chickpea flour.....1 Cup (USA measure)
Fine Semolina......2 Tbsps
Ajwain/caraway seeds....1/4 tsp (crush lightly)
Madras Curry Powder.....1 Tbsp
Turmeric powder...1/2 tsp
Chili powder...1/4 to 1/2 tsp
Asafoetida.....1/4 tsp
Salt...........to taste (1 tsp)
water ....for batter


TOPPING

Tomato ....1 medium sized
Onion diced....1/4 cup
Green peppers....2 2to 3 or to taste
Garlic....2 to 3 cloves thinly sliced
Lemon-Garlic seasoning. for sprinkling
Oil...for shallow frying
Mozerella cheese shredded....1/2 cup (optional)


METHOD OF PREPARATION

Prepare not too thin batter with chickpea flour and Semolina using water . It should be like runny icecream consistancy.
Add Anwain,Curry powder, Turmeric , Chili powder, asfaetida and salt. Mix thoroughly in a smooth batter. There should be no lumps . Let the batter stand for about 30 minutes.

Dice Tomato, Onion, Slice Garlic, green peppers and grate cheese and keep aside.

Take a shallow pan and heat on low flame. When it is hot, spread a little oil and then pour the batter and spread it like you would spread Dosai batter. It should be thickish like Uthappam.Now reduce the heat to low and spread all the topping on up side of the batter on pan. Slightly pat the toppings to see that they get embadded to the batter.

Let the under side get cooked on low heat for 10 minutes to a light biscuit brown shade. Invert the pizza to cook the topping side for further 10 minutes. Sprad a little oil before you invert to cook toppings side.
Once the topping side is properly fried to medium , serve piping hot Angie Pizza with tomato sauce or Cilantro chutney.

I have fallen in love with Indian Angie Pizza and so will you once you make it and enjoy its rich taste. I think it is best dish for winter and rainy season.

Enjoy

NOTE:

If you have a problem of cooking the topping side properly if your batter is spread thick, I would suggest to use electric oven just for the topping for 15 minutes at 350C.(after you tawa fry as usual) I did the same as I found that some portion was not cooking evenly. Oven did an excellent even job .