Roti Pizza From Indian Ish Recipes

ROTI PIZZA WITH CHUTNEY-CHEDDAR TOPPING

Steps:

• For the cilantro chutney: In a blender, combine all the ingredients and blend until smooth. If the mixture is too thick to blend, add a few drops of water to get it going. Taste and adjust the salt and/or lime juice, if needed.
• For the roti pizzas with chutney-cheddar topping: Preheat the oven to 400 degrees F. Score each roti a few times with a knife or fork. Place them on a perforated pizza pan or a broiler pan. Drizzle olive oil on each roti (enough to coat the roti but not soak it) and smooth the oil over the surface with your fingers. Bake for 4 to 6 minutes, until lightly golden brown. Remove from the oven but keep the oven on. Once more, drizzle each baked roti with a little olive oil (again, enough to coat but not soak the roti) and smooth it over the surface with your fingers.
• Evenly distribute the onion among the rotis, followed by the cheddar. Bake for 5 to 7 minutes, until the cheddar is melted and bubbling and the edges are crisp. Remove the pizzas from the oven, let cool for 2 to 3 minutes, then drizzle them with the chutney.
• Cut the roti pizzas into quarters.

ROTI PIZZA FROM INDIAN-ISH

Steps:

• Preheat the oven to 400 degrees F.
• Score each roti a few times with a knife or fork. Place them on a perforated pizza pan or a broiler pan. Drizzle olive oil on each roti (enough to coat the roti but not soak it) and smooth the oil over the surface with your fingers. Bake for 4 to 6 minutes, until lightly golden brown. Remove from the oven but keep the oven on. Once more, drizzle each baked roti with a little olive oil (again, enough to coat but not soak the roti) and smooth it over the surface with your fingers.
• To make chutney-cheddar pizzas:.
• Evenly distribute the onion among the rotis, followed by the cheddar. Bake for 5 to 7 minutes, until the cheddar is melted and bubbling and the edges are crisp. Remove the pizzas from the oven, let cool for 2 to 3 minutes, then drizzle them with the chutney.
• To make potato-rosemary pizzas:.
• Layer the potato slices over the rotis, and top with another small drizzle of olive oil. Bake for 5 minutes, until the potatoes are soft and fully cooked. Distribute the cheese evenly over the rotis and bake for 5 minutes more, until the cheese has crisped up at the edges. Remove the pizzas from the oven, sprinkle with the rosemary, and drizzle a little more olive oil on top.
• Cut the roti pizzas into quarters.
• Buy the book:.
• https://www.amazon.com/Indian-ish-Recipes-Antics-Modern-American/dp/1328482472.