It's an Italian dish made with chickpea flour. I of course Indianized it. I was not really sure if this would work, so went with minimal toppings. Feel free to use any toppings that you would use on a pizza.
Chickpea flour/Besan - 1 cup
Water - 1 cup
Salt - to taste
Cumin seeds - 1 tsp
Oil - 1 tsp
Green chutney - 1/4 cup
Onion - 1
Red pepper - 1
Mozzarella cheese - 1/4 cup
Mix the chickpea flour, water, salt and cumin seeds. Whisk well and let it rest. I did not do this step, so I don't know how much of a difference it makes.
Heat a skilled or a non-stick pan. A skillet is traditionally used for this. Drizzle some olive oil, and pour the batter into the pan. Cook till crisp at the bottom, and turn once. Cook till the other side is cooked through.
Spread some green chutney, and veggies of your choice and cheese.
Pop under a broiler or in a 400F pre-heated oven, till the cheese melts.
Serve hot or at room temperature.
Oil - 1 tsp
Green chutney - 1/4 cup
Onion - 1
Red pepper - 1
Mozzarella cheese - 1/4 cup
Mix the chickpea flour, water, salt and cumin seeds. Whisk well and let it rest. I did not do this step, so I don't know how much of a difference it makes.
Heat a skilled or a non-stick pan. A skillet is traditionally used for this. Drizzle some olive oil, and pour the batter into the pan. Cook till crisp at the bottom, and turn once. Cook till the other side is cooked through.
Spread some green chutney, and veggies of your choice and cheese.
Pop under a broiler or in a 400F pre-heated oven, till the cheese melts.
Serve hot or at room temperature.
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