This recipe sure has many steps to complete, but pizza being on the top of my food list forever, I was willing to go through an hour of preparation and cooking time. I feel these savory muffins can also pass off as a good snacking option if you’re looking for individual portions.
Feel free to add your own ingredients in the filling. I’ve used the basic vegetables this time. Another one of my favorite filling combinations is spinach, garlic and mushrooms. Do give this recipe a try, especially if you’re all pumped up to step into the kitchen and give your cooking a twist of taste . 🙂
Here’s what you’ll need:-
- For the dough
- 1 cup plain flour
- 1/2 cup wheat flour
- 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp powdered sugar
- 1 tbsp refined oil
- 2-3 tbsp curd
- 1/4 cup milk For the filling
- 1 diced tomato
- 1 diced capsicum
- 1 diced onion
- 1/2 cup of grated mozzarella cheese
- 1/2 tsp freshly ground black pepper
- Salt to taste For the tomato sauce
- 2-3 tomatoes
- Basil leaves
- Salt to taste
- Dried herbs (optional) Additional
- Mozzarella Cheese
- Basil leaves
Prepare the Tomato Sauce
1. Take whole tomatoes and place them in the water to cook for 20-25 minutes on a low flame. Cover the container with a lid so that the water doesn’t evaporate.
2. Take the tomatoes out from the water and let them cool for 5-10 mins.
3. Use a blender or a mixer grinder and pulse till it turns into a purée.
4. Add salt to taste, dried oregano (optional) and fresh basil leaves. Keep aside.
You can also use 6-7 tomatoes and use the remaining sauce for pastas and gravy.
For the Dough
1. Mix all the above ingredients and knead gently to form a soft dough. Keep aside to rest.
For the Filling
1. Mix all of the above ingredients and give it a taste. Make adjustments as per taste.
Assembling All of the Above
1. Pre-heat the oven at 120 degrees Celsius for 10 minutes.
2. Spread butter in all the sections of your muffin tray.
3. Divide the dough into 7-8 balls. Flatten each portion and place it in the muffin tray. Place them in the oven for 5 mins. This step is to ensure the dough is thoroughly cooked in the end.
4. Take the tray out from the oven and add 2-3 tsp of tomato sauce, followed by the filling, mozzarella cheese, and basil leaves.
5. Place the muffin tray in the oven for 30-35 minutes at 120 degrees Celsius. Use a knife or a fork to check the dough is cooked properly.
After 15 minutes, I placed the tray in the lower most section of my oven.
6. Next, take the muffins out of the oven and let it cool for 5-10 minutes. They’re sizzling and piping hot at this point.
Use a knife to release the corners and take them out. Even though the dough was cooked, I placed them on a non-stick pan to crisp up the base. I did it on a low-medium flame for 5 minutes.