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No Cheese Tandoori Murg & Bell Pepper Pizza

No Cheese Tandoori Murg & Bell Pepper Pizza

Name: No Cheese Tandoori Murg & Bell Pepper Pizza
Total time: 4 min 5 s
Yield: 1
Ingredients: 2 units Baby Corn Peeled; 0.5 unit Chicken Breasts; 2.5 teaspoons Salt; 1.25 teaspoons Pepper; 0.25 teaspoons Chipotle Pepper Sauce; 0.25 teaspoons Mustard Dijon Paste; 1 pinch Thyme; 1 pinch Paprika Powder; 3 teaspoons Refined Oil; 6 pieces Garlic; 1.25 teaspoons Oregano Herbs; 0.5 teaspoons Basil Dry; 1 pinch Thyme Herbs (dry); 0.5 teaspoons Red Chilli Flakes; 2 small pieces Onion; 0.25 teaspoons Balsamic Vinegar; 1 pinch Jaggery; 0.5 unit Red Chillies; 1 pinch Rosemary; 0.25 unit Capsicum Green-regular; 0.25 unit Capsicum Yellow (regular); 0.25 unit Capsicum Red-regular; 1 small piece Zucchini Yellow; 1 small piece Zucchini Green; 1 piece Broccoli; 0.5 cups Basil; 1 unit Walnut (diced); 0.33 glasss Water; 0.25 teaspoons Olive Oil; 1 cup Curd

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.

Ingredients

Fruits & Vegetables

Baby Corn Peeled

2 units

Thyme

1 pinch

Onion

2 small pieces

Rosemary

1 pinch

Capsicum Green-regular

0.25 unit

Capsicum Yellow (regular)

0.25 unit

Capsicum Red-regular

0.25 unit

Zucchini Yellow

1 small piece

Zucchini Green

1 small piece

Broccoli

1 piece

Basil

0.5 cups

Poultry

Chicken Breasts

0.5 unit

Dry Grocery

Salt

2.5 teaspoons

Chipotle Pepper Sauce

0.25 teaspoons

Mustard Dijon Paste

0.25 teaspoons

Paprika Powder

1 pinch

Refined Oil

3 teaspoons

Oregano Herbs

1.25 teaspoons

Basil Dry

0.5 teaspoons

Thyme Herbs (dry)

1 pinch

Red Chilli Flakes

0.5 teaspoons

Balsamic Vinegar

0.25 teaspoons

Jaggery

1 pinch

Walnut (diced)

1 unit

Aromat Powder

1 pinch

Atta

1.5 cups

Black Pitted Olives

1.5 units

Dairy

Curd

1 cup

Other

Pepper

1.25 teaspoons

Garlic

6 pieces

Red Chillies

0.5 unit

Water

0.33 glasss

Olive Oil

0.25 teaspoons

Bechamel Sauce

5 tablespoons

Red Chilli Paste

1 teaspoon

Tomato Sauce

10 tablespoons

Directions

In a heavy bottom vessel, add Water, Baby Corn and bring to boil.

In a bowl, add Chicken Breast, Salt, Pepper, Dijon Mustard, Paprika Powder, Chipotle Tabasco, fresh Thyme and mix well and keep aside for marination.

In a bowl, add Oil, chopped Garlic and toss well.

Take a baking tray, spread the above Garlic and place in an oven for 30 minutes at 150 degree C.

Take a baking tray, add dry Oregano, dry Basil, dry Thyme and place in an oven for 5 minutes at 160 degree C .

Remove to a blender, add Chilli Flakes and grind with short bursts. Mix should look crushed not powdered.

Add Salt and Roasted Garlic. Grind with short burst.

Remove to a bowl and keep aside.

Heat Oil in a pan. Add diced Onion and sauté till Light Brown.

Add Balsamic Vinegar, Jaggery, Salt, fresh Red Chilli and cook till they are glazed and Brown.

Remove to a bowl and keep aside.

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.

Open the container. Remove the Breast to a roasting tray and place in an oven for 8 minutes at 160 degree C.

Remove to a bowl and cut into dices.

Take a bowl, add boiled Baby Corn, Oregano, Chilli Flakes and toss well.

Place in an oven for 150 minutes at 180 degree C.

Heat Oil in a pan. Add diced Red Pepper, Yellow Pepper, Green Pepper, and saute.

Add Salt, Pepper, Oregano and saute.

Remove to a bowl and mix with roasted Baby Corn and keep aside.

Take a blender, add Basil, Walnut, Water, Garlic, Salt, Pepper, Olive Oil and make a coarse paste.

Remove to a bowl and keep aside for later use.

In a mixing bowl, add hung Curd, Bechamel Sauce, Salt, Pepper, Oregano, Aromat Powder and whisk till thick and smooth.

Remove to a bowl and keep in a refrigerator.

Heat Oil in a pan. Add minced Garlic and saute till fragrant.

Add Chilli Paste and saute.

Add Tomato Sauce and bring to boil.

Add dry Basil, Salt, Pepper and cook till sauce become thick.

Remove to a bowl and keep aside.

In a bowl, add Atta, Curd, Water, Salt and knead to make a soft dough.

Add Oil and continue knead the dough till smooth and shiny.

Rest the dough for 30 mins.

Cut into 120 gm portion and roll out the dough portion on a floured surface. Spread Oil on the flat dough and sprinkle atta.

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.

Sprinkle additional flours and roll out the Paratha to round shape.

Heat a griddle and cook the paratha both the sides till Golden Brown.

Take a bowl, add Oil, sliced lengthwise Garlic, Salt and toss well.

Take a baking tray, spread the tossed Garlic and place in an oven for roasting till Golden Brown.

Put the Paratha Pizza base on a flat surface and spread Pizza Sauce on the base.

Dizzle the 0% Cheese Sauce.

Top with sauteed Vegetables, Smoked Chicken & Basil Pesto.

Add Caramelized Onions, Black Olive, Golden Garlic, Pizza Seasoning. Serve hot.

Nutritional Content

If you’re wondering whether this pizza recipe is healthy and nutritious, look no further, because it doesn’t get better than this. Without any sign of the oily and greasy cheese in sight, we’ve made pizza seem like the ultimate healthy snack. The no cheese tandoori murg bell pepper pizza benefits include- incorporation of essential carbs and fat, a good source of protein, the peppers are high in nutritional value and aid in digestion as well. Overall, the dish is easy on our appetite and can be easily digested. It doesn’t leave you feeling lethargic which is a byproduct of cheesy dishes and hence, keeps fit and active throughout the day. The calories in the no cheese tandoori murg bell pepper pizza are estimated to be around 600 calories per serving. The chicken is again a high source of protein and also aids in a healthy heart. Learn how to make the no cheese tandoori murg bell pepper pizza through our super fun instructional video!

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No Cheese Tandoori Murg & Bell Pepper Pizza

Ingredients

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Dry Grocery

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