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No Cheese Tandoori Murg & Bell Pepper Pizza

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Time30 Min
DifficultyIntermediate
Serves1

The tussle between staying healthy and eating delicious food is a long drawn battle. Some sacrifice the good old sugar while others give up cheesy delicacies. But what if there was a way to make food taste delicious and lip-smacking even without these ingredients. The no cheese tandoori murg bell pepper pizza recipe gives you just that. The joy of eating a pizza yet still being healthy and not ove ... rindulgent. With this being said, the no cheese tandoori mug bell pepper pizza recipe is in no way any less than its conventional partner full of cheese, if not better. Yes, you heard that right, it might just beat the good old cheesy pizza. The flavours packed in this delicacy give you the right blend of continental as well as Indian cuisines. The base and method of cooking follow a conventional pizza, however, the spicy and tangy tandoori bell peppers represent India on the platter. The no cheese tandoori murg bell pepper pizza ingredients can be tweaked around with according to your preference, but follow the recipe for a lip-smacking after effect. If you’re wondering if it's easy to prepare the no cheese tandoori murg bell pepper pizza at home, it definitely is! With the correct instructions, you will be able to master the recipe in no time. This recipe is a win-win for all the health fanatics who can’t say no to a good pizza. Its the epitome of delicious food with good looks as well.

Nutrition Info. (per serving)

ProteinFatCarbsFibre600 Cal600 Cal600 Cal600 Cal
  • 37gProtein
  • 15gFat
  • 80gCarbs
  • 20gFibre

Ingredients

Fruits & Vegetables

Baby Corn Peeled

Baby Corn Peeled

2 units

Thyme

Thyme

1 pinch

Onion

Onion

2 small pieces

Rosemary

Rosemary

1 pinch

Capsicum Green-regular

Capsicum Green-regular

0.25 unit

Capsicum Yellow (regular)

Capsicum Yellow (regular)

0.25 unit

Capsicum Red-regular

Capsicum Red-regular

0.25 unit

Zucchini Yellow

Zucchini Yellow

1 small piece

Zucchini Green

Zucchini Green

1 small piece

Broccoli

Broccoli

1 piece

Basil

Basil

0.5 cups

Poultry

Chicken Breasts

Chicken Breasts

0.5 unit

Dry Grocery

Salt

Salt

2.5 teaspoons

Chipotle Pepper Sauce

Chipotle Pepper Sauce

0.25 teaspoons

Mustard Dijon Paste

Mustard Dijon Paste

0.25 teaspoons

Paprika Powder

Paprika Powder

1 pinch

Refined Oil

Refined Oil

3 teaspoons

Oregano Herbs

Oregano Herbs

1.25 teaspoons

Basil Dry

Basil Dry

0.5 teaspoons

Thyme Herbs (dry)

Thyme Herbs (dry)

1 pinch

Red Chilli Flakes

Red Chilli Flakes

0.5 teaspoons

Balsamic Vinegar

Balsamic Vinegar

0.25 teaspoons

Jaggery

Jaggery

1 pinch

Walnut (diced)

Walnut (diced)

1 unit

Aromat Powder

Aromat Powder

1 pinch

Atta

Atta

1.5 cups

Black Pitted Olives

Black Pitted Olives

1.5 units

Dairy

Curd

Curd

1 cup

Other

Pepper

Pepper

1.25 teaspoons

Garlic

Garlic

6 pieces

Red Chillies

Red Chillies

0.5 unit

Water

Water

0.33 glasss

Olive Oil

Olive Oil

0.25 teaspoons

Bechamel Sauce

Bechamel Sauce

5 tablespoons

Red Chilli Paste

Red Chilli Paste

1 teaspoon

Tomato Sauce

Tomato Sauce

10 tablespoons

Directions
1
In a heavy bottom vessel, add Water, Baby Corn and bring to boil.
2
In a bowl, add Chicken Breast, Salt, Pepper, Dijon Mustard, Paprika Powder, Chipotle Tabasco, fresh Thyme and mix well and keep aside for marination.
3
In a bowl, add Oil, chopped Garlic and toss well.
4
Take a baking tray, spread the above Garlic and place in an oven for 30 minutes at 150 degree C.
5
Take a baking tray, add dry Oregano, dry Basil, dry Thyme and place in an oven for 5 minutes at 160 degree C .
6
Remove to a blender, add Chilli Flakes and grind with short bursts. Mix should look crushed not powdered.
7
Add Salt and Roasted Garlic. Grind with short burst.
8
Remove to a bowl and keep aside.
9
Heat Oil in a pan. Add diced Onion and sauté till Light Brown.
10
Add Balsamic Vinegar, Jaggery, Salt, fresh Red Chilli and cook till they are glazed and Brown.
11
Remove to a bowl and keep aside.
12
Take a container and spread Rosemary at the bottom. Place the momo steamer in that container without water. Place the Chicken Breast and close it tightly. And place it on heat so that Rosemary begin to burn and produce smoke.
13
Open the container. Remove the Breast to a roasting tray and place in an oven for 8 minutes at 160 degree C.
14
Remove to a bowl and cut into dices.
15
Take a bowl, add boiled Baby Corn, Oregano, Chilli Flakes and toss well.
16
Place in an oven for 150 minutes at 180 degree C.
17
Heat Oil in a pan. Add diced Red Pepper, Yellow Pepper, Green Pepper, and saute.
18
Add Salt, Pepper, Oregano and saute.
19
Remove to a bowl and mix with roasted Baby Corn and keep aside.
20
Take a blender, add Basil, Walnut, Water, Garlic, Salt, Pepper, Olive Oil and make a coarse paste.
21
Remove to a bowl and keep aside for later use.
22
In a mixing bowl, add hung Curd, Bechamel Sauce, Salt, Pepper, Oregano, Aromat Powder and whisk till thick and smooth.
23
Remove to a bowl and keep in a refrigerator.
24
Heat Oil in a pan. Add minced Garlic and saute till fragrant.
25
Add Chilli Paste and saute.
26
Add Tomato Sauce and bring to boil.
27
Add dry Basil, Salt, Pepper and cook till sauce become thick.
28
Remove to a bowl and keep aside.
29
In a bowl, add Atta, Curd, Water, Salt and knead to make a soft dough.
30
Add Oil and continue knead the dough till smooth and shiny.
31
Rest the dough for 30 mins.
32
Cut into 120 gm portion and roll out the dough portion on a floured surface. Spread Oil on the flat dough and sprinkle atta.
33
Fold from edge of the Paratha, left and fold backwards such that the top edge remain on top and repeat process till the paratha looks like a stack of folds. Lift the folded paratha and give it a little swing. It should stretch out the dough a little. Place the paratha on a flat surface and from one end, roll the paratha till other end and make it like a swiss roll and the loose end of the roll should be under the main body.
34
Sprinkle additional flours and roll out the Paratha to round shape.
35
Heat a griddle and cook the paratha both the sides till Golden Brown.
36
Take a bowl, add Oil, sliced lengthwise Garlic, Salt and toss well.
37
Take a baking tray, spread the tossed Garlic and place in an oven for roasting till Golden Brown.
38
Put the Paratha Pizza base on a flat surface and spread Pizza Sauce on the base.
39
Dizzle the 0% Cheese Sauce.
40
Top with sauteed Vegetables, Smoked Chicken & Basil Pesto.
41
Add Caramelized Onions, Black Olive, Golden Garlic, Pizza Seasoning. Serve hot.

Success!

We hope you had fun making it! Enjoy the meal.

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