Lunch / Dinner
This slightly spicy veggie pizza is loaded with flavors from the cuisine of Nepal. Chef Rachana was the first Eat Offbeat chef. Just like her mother, Rachana thrives when she’s busy, so it’s no surprise that she’s the one running the show in the kitchens. She also finds time to open her home to complete strangers to teach cooking classes on dishes she loves.
Recipe by Chef Rachana of Nepal, via Kitchens Without Borders.
Preheat oven to 400°. Line two baking sheets with parchment.
Stir together semolina, salt, sugar, garam masala, and cumin in a bowl.
Add yogurt and water into semolina mixture and mix until thoroughly incorporated. Let batter rest to hydrate semolina, at least 20 minutes but no more than 1 hour. Stir in baking soda after resting.
Heat 1 tsp. oil in a large skillet over medium-high. Add carrots, green pepper, red pepper, and yellow pepper; sauté until tender, about 10 minutes. Reduce heat to medium, add tomatoes, and cook until tender, about 5 minutes; set aside.
Mix Maggi Sauce with oregano and basil until combined.
Heat remaining 2 tsp. oil and ½ tsp. butter in a large nonstick skillet over medium-high. Pour ⅓–½ cup batter into pan; spread into a 5–6-inch circle using a spatula. Cook each flatbread for 2–3 minutes on each side; transfer to prepared baking sheets. Repeat with remaining batter, melting ½ tsp. butter between batches.
Assemble pizzas on baking sheets. Spread 1 tsp. sauce mixture onto each flatbread. Top sauce with Parmesan, vegetable mixture, and mozzarella.
Bake pizzas until cheese is melted and golden, about 10 minutes. Top pizzas with scallions and serve immediately.
Per 1/6 recipe
% Daily Value*
Total Fat 20g 30%
Saturated Fat 11g 55%
Cholesterol 50mg 16%
Sodium 1445mg 60%
Carbs 46g 15%
*Percent Daily Values are based on a 2,000 calorie diet.