|Ricotta cheese/Grated cheese||3⁄4 Cup (12 tbs)|
|Grated mozzarella cheese||2 Cup (32 tbs)|
|Green bell pepper||1⁄2 , chopped|
|Red bell pepper||1⁄2 , chopped|
|Zucchini||1⁄2 Small, sliced round and then cut slices into thin strips|
|Olive oil/Butter||2 Tablespoon|
|Minced garlic||1 Teaspoon|
|Tomato ketchup||1 Tablespoon|
|Salt||1⁄2 Teaspoon (Or To Taste)|
|Red chili flakes||1⁄2 Teaspoon|
To prepare the sauce, put tomatoes in boiling water for 3-4 minutes.
Remove from water.
Puree in a mixer.
Heat oil or butter.
Add garlic, stir for a minute.
Add pureed tomatoes, tomato ketchup, oregano, salt and red chilli flakes, cook for 5 minutes, stirring occasionally till slightly thick.
Do not cook for too long.
Remove from heat.
Mix ricotta/paneer, mozzarella cheese, salt, red chilli flakes and pepper together.
Keep in the fridge till serving time.
At serving time, cover a wire rack of the oven with foil.
Spread 1 tsp of oil on the foil, grease well.
Place a tortilla on the rack covered with foil.
Brush the edges of the tortilla with olive oil.
Spoon the prepared tomato sauce on the tortilla, leaving 1/2" edges all around.
Spread the cheese mixture, cover completely as you do for pizza.
Sprinkle some zucchini and chopped bell peppers on the cheese.
Drizzle some olive oil on the veggies.
Preheat oven to 180°C/350°E Bake for 15-20 minutes until the edges start turning golden and crisp.
Cut into wedges as a pizza.