Wheat Flour And Semolina Pizza
|Baking powder||1 Teaspoon|
|Warm water||1⁄2 Cup (8 tbs)|
|Wheat flour||1 1⁄4 Cup (20 tbs)|
|Semolina||1⁄4 Cup (4 tbs)|
|Semolina||1⁄2 Cup (8 tbs)|
|Roasted peanuts||1 Tablespoon|
|Shelled peas||2 Tablespoon|
|Chopped tomatoes||2 Tablespoon|
|Lemon juice||1 Teaspoon|
|Tomato||1 Tablespoon, grated|
|Grated cheese||2 Tablespoon|
|Grated fresh coconut||1 Tablespoon|
|Green chili||1 , chopped|
Mix baking powder, curd and warm water in a large mixing bowl.
Put oil, salt, wheat flour and semolina with water and knead to a soft dough.
Cover the dough with a damp cloth and keep in a warm place for half an hour.
Knead the dough again with a little dry flour and divide into two.
Roll out each dough into 12-15 cm rounds and put them in a baking dish.
Prick with fork.
Bake the bases in a hot oven at 220°C for 10 minutes.
Remove from the dish and cool.
Heat two table spoons of butter.
Put shelled peas, salt and 1 cup of water.
When water starts boiling lower the heat and put semolina stirring continuously till water dries up.
Add chopped tomatoes, peanuts, lemon juice and chopped green chillis to it.
Smear 1 tbsp butter on the pizza base, spread grated tomatoes and over them semolina mixture and grated coconut.
Finally spread cheese and bake in a preheated oven at 220°C for 5 minutes.
Serve with tomato sauce.