Friday, 24 May 2013





 3 - 4 nos
 1 tsp
 2 nos
 2 nos
Capsicum red, yellow and green
 1 each
Sweet corn boiled
 2 - 3 tsp
 2 - 3 flakes
Fun foods pasta and Pizza sauce
 3 - 4 tbsp
Jalapeno peppers in brine
 2 nos
Olives black or green in brine
 3 - 4 nos
Crushed black pepper
 1/4 tsp
Mix herbs
 1/2 tsp
Processed Cheese grated
 1/2 cup
Olive oil
As req



1.       Chop finely the onions, garlic, tomato and capsicum and keep separately.

2.       Heat 1 tsp oil, add the garlic, when it changes colour add the onions. Sauté on a slow flame till they become very soft start leaving oil and completely loose out their moisture.

3.       Now add the tomatoes to it and again make sure you cook them on a slow flame till they again loose out most of their moisture and it starts leaving oil at the sides. At the same time it starts to come together like a paste or chutney.

4.       Now add the capsicum and corn. Switch off the flame. The capsicum will cook in the heat of the onion and tomato mix.

5.       Now to this add the pasta pizza sauce, crushed black pepper, mix herbs and chopped jalapeno peppers. Add salt sparingly if required as the pizza pasta sauce already has salt and so does the cheese that you will sprinkle on top of the pizza later.


6.       Wash and peel the potatoes. Grate them with the wider side of the grater. Do not wash the grated potato as we need the starch in it.

7.       Lightly dust the grated potato with cornflour.

8.       Heat little oil on a tava or griddle. Spread the potato on the tava in a circular shape like a pizza base. Keep it thick and press lightly so that it sticks together.

9.       Spread the prepared sauce or topping on the base and sprinkle grated cheese on top. Decorate with jalapeno peppers and olives.

10.   Cover the pizza with a plate and cook on a slow flame till the potato is crisp and golden at the bottom and the cheese has melted.