Ingredients
- 2 cups atta or whole wheat flour
- 1/2 cup bell peppers--finely chopped
- 1/2 cup finely chopped onions
- 1 1/4 cups grated mozzarella cheese--thawed to room temperature
- 1/4 cup corn kernels—thawed to room temperature
- 8-10 olives—pitted and sliced
- 1/2 cup pizza sauce
- Italian seasoning
- cooking oil
- salt to taste
- water
Pizza paratha is a desi delight with a Western twist. This cheesy pizza paratha recipe recreates the great magical taste of pizzas within traditional Indian flatbreads (parathas). This recipe for pizza paratha is simple and quick to make. This stuffing for this recipe of pizza paratha uses traditional pizza toppings, such as cheese, veggies, and some pizza seasoning. However, you can get creative and play around this recipe to include more ingredients for the stuffing.
The aroma is inviting and the taste is amazing. This Pizza Paratha is loved by adults and kids alike, it is a true delight. However, it seems kids love this pizza more as it is an improvement on their normal meal of parathas.
This Pizza Paratha can be made into various combinations of filling and shape. You can serve this pizza paratha with any dip you want. Pizza Paratha taste great when they are served hot. Pack them in insulated food containers or steel lunch box so you can eat it warm after a few hours.
Health Benefits
Most people do not consider pizza a healthy food choice, but it actually contains more nutrient-packed vegetables than other type of takeout. The main ingredient in pizza sauce is, of course, tomatoes. Tomatoes house lycopene, a powerful antioxidant which helps improve the body’s ability to fight disease and maintain health. Lycopene has been proven to fight certain cancers, and to benefit the heart, blood vessels, and skin. The method of preparing tomato sauce for pizza makes lycopene levels higher and easier to absorb.
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How to make Pizza Paratha
Trivia It is likely that the modern day pizza was an improvisation of the focaccia, a flat bread which the Romans known as ‘panisfocacius’. Toppings were added to these breads then. |
