Four Seasons Pizza

An innovative but time-consuming snack that is well worth the extra trouble! use whole wheat pizza bases and a range of exciting but low calorie toppings to create this colourful pizza. Remember not to indulge in it too often, however tempting it may look and taste! make it a special treat.

Preparation Time: 25 mins
Cooking Time: 15 mins
Makes 16 slices


2 wholemeal pizza base , [100 mm. (8″) diameter
1/3 cup grated mozzrella cheese

For The Pizza Sauce
1/4 cup tomato puree
1/4 cup chopped tomatoes
2 bayleaves (tejpatta)
4 to 6 peppercorns (kalimirch)
1/4 cup chopped onions
1 tsp chopped garlic (lehsun)
1/2 capsicum , deseeded
1 tsp sugar
1/2 tsp dried oregano
2 tsp olive oil or oil
salt to taste

For The Topping
4 sliced sun-dried tomatoes
1 tsp chopped garlic (lehsun)
4 slices of tomatoes
1 tbsp chopped olives
1/4 cup blanched and sliced mushrooms (khumbh)
2 tbsp blanched and chopped spinach (palak)
2 tbsp chopped capsicum
2 tbsp boiled sweet corn kernels (makai ke dane)



For the pizza sauce

  1. Heat the oil in a non-stick pan, add the bayleaves and peppercorns and sauté for a few seconds.
  2. Add the onions, garlic and capsicum and sauté for a few minutes.
  3. Add the tomato purée, 2 tablespoons water, sugar and salt and simmer for 10 to 15 minutes until the sauce reduces a little.
  4. Finally, add the oregano and mix well. Remove the bayleaves, peppercorns and capsicum and discard. Keep aside.

How to proceed

  1. Place one pizza base on a baking tray.
  2. Spread half the tomato sauce on it.
  3. Spread half the topping
  4. Sprinkle half the cheese on top and bake in a preheated oven at 200°c (400°f) for 20 minutes or until the base is evenly browned and the cheese melts.
  5. Repeat with the remaining ingredients to make another pizza. Serve hot.

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