Pesto and Paneer Pizza
Soft, crumbly Paneer and crisp capsicum are perfectly dish in texture, colour and flavour.
Pesto sauce, made using walnuts, enhances this further.
Preparation Time: 10 mins
Cooking Time: 4 mins
Baking Time: 10 minutes
For The Pesto :-
1/2 tbsp finely chopped garlic (lehsun)
1/4 cup roughly chopped basil leaves
1 1/2 tbsp roughly chopped walnuts (akhrot)
3 tsp olive oil
salt to taste
1/2 cup finely chopped capsicum (red and yellow)
1 tsp olive oil
10 whole wheat (gehun) mini pizza bases
2 tbsp low-fat milk , 99.7% fat-free
10 tsp grated low-fat paneer (cottage cheese)
For The Garnish :-
1 tsp dry red chilli flakes (paprika)
Cooking Method :
For the pesto :-
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.
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.
How to proceed :
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.
Divide the mixture into 10 equal portions and keep aside.
Place all the whole wheat pizza base on a baking tray and spread one portion of the pesto mixture on each pizza base.
Sprinkle 1 tsp of low-fat paneer evenly over each pizza base.
Bake in a pre-heated oven at 200°c (400°f) for 10 minutes or till the base is brown.
Serve immediately garnished with chilli flakes.