Ingredients:

  • 1 Tbsp(9.0 gm) Wheat Flour (Whole)
  • 2 Tbsp(12.0 gm) Ragi (Flour)
  • 2 Tbsp(18.0 gm) Pumpkin (Grated)
  • 1/4 Tsp(1.0 gm) Green Chilli Paste
  • 1 Tbsp(10.0 gm) Red Capsicum (Chopped)
  • 1 Tbsp(10.0 gm) Capsicum (Chopped)
  • 1 Tbsp(6.0 gm) Baby Corn (Slice)
  • 2 Tbsp(15.0 gm) Cheese (Grated)
  • 1 Tbsp(20.0 gm) Pizza Sauce
  • 1/4 Tsp(0.38 gm) Red Chilli Flakes
  • 1/2 Tsp(0.55 gm) Oregano
  • 1/4 Tsp(1.0 gm) Salt
  • 1 Tsp(4.0 gm) Ghee
  • As Required(15.0 ml) Water

Methods:

  • For Pizza Base

  • In a mixing bowl, add 2 tbsp ragi flour, 1 tbsp wheat flour, 2 tbsp grated pumpkin, 1/4 tsp salt and 1/4 tsp green chili paste mix well.

  • Knead into a soft dough, with some water.
  • Roll into the pizza base shape and roast on a nonstick tava using 1 tsp Ghee, on low flame on both sides.

    For Pizza

    Apply 1 tbsp pizza sauce on the paratha base.

  • Add 1 tbsp chopped green capsicum, 1 tbsp chopped red capsicum, 1 tbsp sliced baby corn and 2 tbsp grated cheese.
  • Sprinkle 1/4 tsp red chilli flakes and 1/2 tsp oregano.
  • Place it over a heated pan, cover and cook until the cheese melts.
  • Serve hot.