Paneer And Pesto Mini Pizza Recipe

Ingredients

• 1/4 cup roughly chopped basil
• 1 1/2 tbsp roughly chopped walnuts (akhrot)
• 1/2 tbsp finely chopped garlic (lehsun)
• 1 tsp olive oil
• 3 tsp olive oil
• salt (namak) to taste
• chopped red capsicum
• 2 tbsp low fat milk (0.1% fat), 99.7% fat-free
• 10 tsp grated low fat paneer (cottage cheese)
• 10 mini pizza base
• 1 tsp dry red chilli flakes (paprika)

Steps

1. Combine the basil leaves, walnuts, garlic, 1 tsp of olive oil, salt and ¼ cup of water in a mixer and blend till smooth. Keep aside.
2. Heat the remaining 2 tsp of olive oil in a broad non-stick pan, add the capsicum and sauté on a medium flame for 1 to 2 minutes. Keep aside.
3. Combine the pesto paste and milk in a broad non-stick pan, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
4. Divide the mixture into 10 equal portions and keep aside.
5. Place all the whole wheat pizza base on a baking tray and spread one portion of the pesto mixture on each pizza base.
6. Sprinkle 1 tsp of low-fat paneer evenly over each pizza base.
7. Bake in a pre-heated oven at 200°c (400°f) for 10 minutes or till the base is brown.
8. Serve immediately garnished with chilli flakes.