Not just any pizza sauce!

I am in love with the phase T is in at the moment. He has miraculously opened himself to flavours like never before. So, I am really hoping that this isn’t just a phase, and his excitement and acceptance to different food only grows with time.

Pizza is on the menu for tonight, and I thought of ditching the good old tomato sauce for the toddler and going with something different. Sure the red sauce has a hint of tomato to it, but that’s about it.

I have made two kinds of sauces for T’s mini pizzas, one is the Béchamel (white sauce made with butter flour and milk) and the other is  a Roasted Red Pepper and garlic, and these sauces are going to make their way on our pizzas too!

Béchamel:

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Here’s what you need:

  • 1 tablespoon butter
  • 1 tablespoon of wholewheat flour
  • 1/4 cup milk, heated
  • Freshly ground pepper
  • Salt

Method:

  • Melt the butter in a heavy-bottomed saucepan
  • Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown — about 2 minutes
  • Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil
  • Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more
  • Remove from the heat
  • Use as required

Tip: For later use, pour a film of milk over it to prevent a skin from forming.

Slather the pizza base with a generous amount of the sauce and top it up with veggies. This one’s topped with Zucchini and Spinach.

Serving: Two mini pizzas

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Roasted Red Pepper and Garlic

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Here’s what you need:

  • 1 big Red pepper
  • 1/2 a tomato
  • 1 clove of Garlic
  • 1tablespoon of Olive oil
  • 1 teaspoon of cream or sour cream
  • Freshly ground pepper
  • Basil
  • Salt to taste

Method:

  • Coarsely chop the red pepper and garlic and rub the Olive oil and seasoning on it
  • Chop the basil and add to the above. Let it coat well with the oil
  • Pop it in the oven and bake till the pepper and tomato have gone soft
  • Blitz with a hand blender, I like it coarse so I’ve not over done the blending
  • Mix in the cream or sour cream

Slather the pizza base with a generous amount of the sauce and top with veggies. This ones topped with crushed Paneer and Basil.

Serving: Two mini pizzas

Pizza Thins

We went to really nice café to dine the other night and amongst the many scrumptious dishes that we’d ordered, what topped my list was the single serve pizza square with rocket, goat’s cheese and sweet potato. I am not a huge fan of goat’s cheese but the whole combination hit the ball outta the park for us! The base was supremely thin and crisp almost like a wafer. My mind immediately started racing and figuring out what the ingredients for the base might have been, because this would make one hell of a snack for T. I mean imagine, the crunch with cheese, veggies and seasoning, bang Bang, BANG!! T’d be hooked and I could bet my life on it.

I don’t quite know what went in the base at the café but I concocted my own little recipe and it sure did come close if I can say so myself. I figured I can make jars of these and use them as and when I need to. There are a hundred things one can use as toppings. Make it sweet, make it savoury, the delight of the first crunch will always make it a winner!

The base:

  • 1 cup Maida
  • 1/2 cup Rice flour
  • 2 tbsp Olive oil
  • Pinch of salt
  • Pinch of sugar
  • A little water to bind

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Method:

  • Mix all ingredients together and make a dough
  • Flour the base well, take a small amount and roll out super fine with a rolling pin
  • Use cookie cutters to cut the rolled out dough into the desired shape or cut into small squares
  • Brush some olive oil on the top and the bottom of the shapes
  • Pop into the oven and bake until golden brown
  • Use the quantity you desire with the toppings and cheese
  • Bake until the cheese melts
  • Store the extra thins in an air tight container for future use

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