Garden Pizza

1 serving=1 pizza. Whole wheat or ragi crust topped with quick basil tomato sauce, mixed vegetables, and creamy cashew-cauliflower “cheese.” Baked until crisp and lightly roasted.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Soak 1/2 cup cashews in water for 6 hours. Marinate 1 1/2 salan chilies with 1 1/2 tablespoons lemon juice and 1/4 teaspoon salt for 30 minutes.

Step 2

Boil the cauliflower until tender. Blend all cashew cheese ingredients until completely smooth. Refrigerate until needed.

Step 3

In a bowl combine flour, jaggery, oregano and salt. Add water gradually and knead into a smooth dough for 8–10 minutes. Cover and rest 15 minutes.

Step 4

Place the baking tray inside your AGARO Marvel 25 L OTG. Preheat at 200°C for 10 minutes using both top and bottom rods.

Step 5

Quarter the tomatoes, remove seeds, blend into a puree. Transfer to a kadai, cover and cook 10 minutes on medium. Stir in basil, crushed pepper, jaggery, oregano and hing. Cook 2 more minutes. Switch off heat and stir in salt.

Step 6

Divide dough into 3 equal balls. Roll each into a very thin 9-inch circle. Prick all over with a fork.

Step 7

Place crust on the hot tray and bake at 200°C for 10 minutes without toppings.

Step 8

While crust bakes, blanch broccoli and sweet corn in hot water for 2–3 minutes. Drain well.

Step 9

Spread tomato sauce over each crust. Add about 1 tablespoon cashew cheese, arrange toppings, then add remaining cashew cheese in small dollops. Garnish with basil if using.

Step 10

Bake at 180°C for 15 minutes until crust is crisp and vegetables are lightly roasted. Cool 2–3 minutes before slicing.

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