Daily Recco, October 5: Breadizza, for the love of pizza with the convenience of bread

With the weather getting kinder, the tongue craves for all sorts of snacks. And what better time than this to experiment in the kitchen when the heat from the hearth is not scorching you as it did even two months ago? Don't fret if you are not a master chef aspirant or don't have a loaded pantry or even time to devote in the kitchen for that matter. Today, we bring you a food recommendation that is for all the lazy chefs out there. We hope that you will enjoy this five-minute-pizza with bread as the base. We call it the breadizza. It is bite-sized, so just perfect for the snack-cravings in the evenings. What's more, is that you don't even need an oven for this. The pan or the tawa that you might have used to make the omelette for your breakfast this morning will suffice. 

What you'll need: 

Eight slices of bread (white or brown — take your pick)

One cup grated cheese (You can use either mozzarella or grated processed cheese blocks)

Sauce — You can make a zesty sauce by combining half a cup tomato ketchup with half a teaspoon black pepper powder, half a teaspoon red chilli flakes and a teaspoon of oregano. Or just use ketchup instead if you prefer the plain-Jane taste.

One medium-sized tomato, finely chopped

One medium-sized capsicum, finely chopped

One medium-sized onion, finely chopped

One medium-sized yellow bell pepper, finely chopped

A handful of sliced black olives

One teaspoon oregano

Half a teaspoon of red chilli flakes  

Half a teaspoon of black pepper powder

Three tablespoons of cooking oil

Salt to taste

How to:

In a medium-sized bowl mix and combine the vegetables with the spices (chilli flakes, pepper powder, salt and oregano). You can add any other veggies that you like.  

Take bread slices and cut them into a round shape with the help of a katori. You can also quarter them into fours if you prefer. Spread the sauce/ketchup on the slices as a thin layer. If you add too much sauce, the base will become soggy.

Top it with slices chopped vegetables, grated cheese, oregano and red chilli flakes.

Heat the tawa (or any broad pan) on a medium flame and coat the base lightly with cooking oil.

Now turn the heat to low and put the breadizza slices on the pan. Cover it with a lid. Let it cook till the cheese melts completely. This should take about five minutes. Ensure that you cook the breadizza on low flame, otherwise it may char the base.

Remove them from the pan now, sprinkle some red chilli flakes and oregano on top. Serve immediately.

Also read: Daily Recco, September 30: Maggi bhel, for the snack with a tangy desi twist