Tomato Recipe (Mushroom And Spinach Pizza)

Ingredients

• lemon
• 4 tbsp grated mozzarella cheese
• 2 tsp olive oil
• 2 bay leaf (tejpatta)
• 6 black peppercorns (kalimirch)
• 1 tsp chopped garlic (lehsun)
• 1/4 cup finely chopped onion
• 1/2 tsp dried oregano
• 1/2 cup finely chopped capsicum
• 1/4 cup blanched and chopped tomatoes
• 1/4 cup fresh tomato pulp
• salt (namak) to taste
• 1/4 tsp sugar
• 6 sliced tomatoes
• 2 tbsp chopped capsicum
• 2 tbsp blanched and chopped spinach (palak)
• 3 tbsp blanched and sliced mushrooms (khumbh)
• 6 sun-dried tomatoes, soaked and drained
• 1 tbsp chopped black olives
• 1 tsp finely chopped garlic (lehsun)

Steps

1. Heat the oil in a broad non-stick pan, add the bayleaves and peppercorns and sauté on a medium flame for a few seconds.
2. Add the garlic and onions and sauté on a medium flame for 1 minute.
3. Add the oregano and capsicum and sauté on a medium flame for another minute.
4. Add the tomatoes, tomato pulp, salt and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes.
5. Add the sugar, mix well and cook on a medium flame for 1 more minute.
6. Remove from the flame and discard the bayleaves and peppercorns.
7. Divide the sauce into 2 equal portions and keep aside.
8. Place a pizza base on a flat, dry surface and spread 1 portion of the pizza sauce over it.
9. Arrange 3 tomato slices, sprinkle 1 tbsp of capsicum, 1 tbsp of spinach, 1½ tbsp mushrooms, 3 sun-dried tomatoes, ½ tbsp black olives and ½ tsp of garlic evenly over it.
10. Repeat steps 1 and 2 to make 1 more pizza and bake in a pre-heated oven at 200°c (400°f) for 15 to 20 minutes or till the pizza base is crisp.
11. Cut into 4 equal wedges and serve immediately.