How to make Pesto Pizza With Chenna And Tomatoes - Pizza topped with pesto sauce,chenna and cherry tomatoes and baked.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Cherry Tomatoes (चेरी टमाटर), Whole Wheat Flour

Cuisine : Fusion

Course : Snacks and Starters

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Pesto Pizza With Chenna And Tomatoes Recipe Card

Pesto Pizza With Chenna And Tomatoes

Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!

For more recipes related to Pesto Pizza With Chenna And Tomatoes checkout Creamy Cherry Tomato Bites, Roasted Cherry Tomato and Guacamole Sandwich. You can also find more Snacks and Starters recipes like Chipotle Wings, Achari Paneer Canapes, Pyaaz Aur Besan Ke Wade, Middle East Wrap.

Prep Time : 21-25 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Pesto Pizza With Chenna And Tomatoes Recipe

  • Cherry Tomatoes 2 medium

  • Whole Wheat Flour 15-20

  • Basil leaves 7-8

  • Olive oil for serving 4-5 tablespoons

  • Crushed black peppercorns to serve

  • Refined flour (maida) 2 cups + for dusting

  • Whole wheat flour (atta) 3/4 cups

  • Salt 1 tablespoons

  • Castor sugar (caster sugar) 1 teaspoon

  • Yeast 2 teaspoons

  • Olive oil 2 tablespoons

  • Water chilled 1 1/2 cups

  • Basil leaves 3/4 cup

  • Pine nuts(chilgoza) crushed 3 tablespoons

  • Garlic 3-4 cloves

  • Salt to taste

  • Olive oil 2 tablespoons

  • Parmesan cheese grated 4 tablespoons

  • Cow’s milk 2 litre

  • Vinegar 1 tablespoon


Step 1

Preheat oven to 220°C. To make pizza dough, mix refined flour, whole wheat flour, salt, castor sugar, yeast and olive oil in a bowl.

Step 2

Add chilled water and knead into a soft dough. Cover and set aside for 15 minutes.

Step 3

To make pesto, blend together basil leaves, pine nuts, garlic and salt. Add olive oil, little by little, and blend again. Finally add cheese and blend again till smooth.

Step 4

To make chenna, boil milk in a deep non stick pan. Add vinegar and stir for 5 minutes or till all the milk curdles. Take the pan off heat set aside.

Step 5

Slice tomatoes and halve cherry tomatoes. Knock back the dough and divide into equal portions.

Step 6

Take each portion and dust it with refined flour. Pat it with your hands into a thin pizza base and place it on a baking tray.

Step 7

Spread 2 tbsps pesto on the base evenly. Crumble chenna and sprinkle all over.

Step 8

Arrange cherry tomatoes and tomato slices on top. Place basil leaves and drizzle olive oil on top.

Step 9

Keep the baking tray in the preheated oven and bake till done. Cut into wedges, sprinkle crushed peppercorns, drizzle some olive oil and serve hot.