Crispy, Layered Pizza with Chapatis
When it’s this easy to make flavorful, delicious pizza at home, I can only imagine restaurants suffer. Why? This homemade crisp pizza tastes as good or better as any thin crust pizza I have ever had in a restaurant.
I started with few leftover chapatis of yesterday. I added the tomato chutney layer and topped with red beans and cheese. Baked in an oven for few minutes, the outcome was a scrumptious looking, saliva inducing meal. An impressively, easy way to satiate the pizza cravings without doing the back-breaking pizza labor.
Red Beans (Adzuki, Chori), Chutney Ingredients, Chapatis and Cheese ~ Ingredients for Chapati Bake
Recipe:
1. Pressure cook: One cup red beans (soaked in water overnight beforehand) to tender or use the canned red beans.
2. Prepare chutney: In a skillet, add oil and cook coarsely chopped one onion, two tomatoes, three cloves of garlic and four chillies to brown. Cool, then add salt and blend to coarse puree.
3. Take fresh or leftover chapatis, about 4 to 6. Cut each chapati to 4 wedge-shaped pieces of equal size.
4. Slice to thin strips or grate cheese. I used Monterey Jack cheese in this recipe – About half cup.
Before Meal Time:
Preheat the oven to 400°F.
In an iron skillet or in an ovenproof dish:
First, place the chapati pieces, then on top, add and spread tomato chutney to a thin layer. Sprinkle some red beans, cheese and cilantro. Continue until the last chapati, ending with a layer of the chutney, beans and cheese on top. Place the skillet in the oven and bake at 400°F for about 10-15 minutes, until the cheese melts and chapatis start to brown. Remove, slice and serve.
The whole combination of baked chapatis, spicy tomato chutney, red beans and cheese came out very well and tasted real good.
A Slice of Layered Pizza
This recipe was first published on Mahanandi, on September 19th, 2005.
