Quick Tomato Pizzas by Tarla Dalal

Tarla.Dalal's picture

Dec. 29, 2013

Whip up some thick, fresh tomato pizza sauce and spoon them on to the pizza base. Top up with capsicum, onions, and lots of cheese and bake until the cheese is all molten and hot! Bite into a slice and enjoy!


For pizza sauce
Blanched tomatoes 1 1/4 Cup (20 tbs)
Olive oil 2 Tablespoon
Finely chopped garlic 1 Teaspoon
Finely chopped onions 1/2 Cup (8 tbs)
Tomato ketchup 1/4 Cup (4 tbs)
Sugar 1 Teaspoon
Dried oregano 1 Teaspoon
Chilli flakes 1 Teaspoon
Salt To Taste
Other ingredients
Whole wheat pizza base 2 (readymade)
Capsicum strips 1/2 Cup (8 tbs) (capsicum juliennes)
Grated processed cheese 1 Cup (16 tbs)




1. In a non-stick pan, add oil and when hot, add garlic and sauté for a few seconds.

2. Now add onions, sauté for a minute or two, and then add blanched tomatoes and cook for a couple of minutes, while stirring intermittently.

3. Add tomato ketchup, sugar, oregano, chili flakes and salt, and mix properly. Cook for a minute or two, while stirring continuously. Turn off heat.

4. Divide the tomato based sauce into two equal parts and keep aside.

5. Preheat the oven.


6. On a flat and dry surface, place the pizza base and evenly spread a portion of pizza sauce on it. Arrange ¼ cup capsicum strips over it and sprinkle half cup of grated cheese.

7. Repeat the above step to make another pizza and keep both the pizzas in pre-heated oven. Bake at 180 degrees C (360 degrees F) for around 15 minutes until the pizza base is crisp.


8. Cut the pizzas into wedges and serve them hot.


Six large sized tomatoes yield around 1.25 cups of blanched, peeled, deseeded, and chopped tomatoes.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 430Calories from Fat 151

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 942 mg39.25%

Total Carbohydrates 55 g18.3%

Dietary Fiber 5 g20%

Sugars 9 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet