Chapati Pesto Pizza

 

Welcome to my Ayurveda & Yoga blog! I’m Evangeline and I’m an RMT and holistic health coach. I started my blog during covid to stay connected to my clients and share my love of cooking healthy, AYURVEDIC INSPIRED meals.
Ayurvedic cooking is a conscious approach to preparing and cooking tasty, nutritious, balanced meals using spices and herbs, and taking into consideration the external conditions such as the season and time of day, in addition to how you are feeling.

A quick pizza you can make in under 30 minutes using fresh home made chapati dough. Chapati is a type of flat bread made without yeast. This is a much loved pizza in our home because it takes no time at all, and each person gets a pizza of their own with their favourite toppings.

This recipe makes two 10 inch pizzas, with the dough rolled out quite thin. Pesto on pizza is loved around here, and though not as common as tomato sauce, tamarind sauce is a satisfying sweet and sour taste in place of tomato. In an upcoming recipe, you’ll see how fresh tamarind is also a gratifying replacement for tomatoes in a prima vera style pasta dish.

Ready to be baked, Chapati Pizza with Thai Green Chili Pesto with Zucchini, Asparagus, and Goat Cheese | Chapati Pesto Pizza with Zucchini and Grated Mozzarella Cheese

Chapati Pesto Pizza

Yield: Two thin 10-inch pizzas
Prep Time: 20 minutes
Cook Time: 10-12 minutes

INGREDIENTS

CHAPATI DOUGH

1 ¼ cups + 2 tsps more all-purpose einkorn flour, or all-purpose flour
¼ - ½ tsp salt to suit your taste
⅓ cup water
2 tsps olive oil

PESTO

1 cup basil leaves, stemmed
⅓ cup or pine nuts or cashews
⅓ cup olive oil
¼ tsp salt

TOPPINGS

1 medium zucchini cut 1/8 inch rounds
2 handfuls of spinach
2 asparagus spears
50 grams goat cheese, about ½ cup
50 grams mozzarella cheese, about ⅓ cup
1 small thai green chili, cut in small pieces (optional)

INSTRUCTIONS

  1. Preheat oven to 350°F / 188°C.

  2. Make dough, combining flour, salt, warm water, and olive oil. Combine all together, and knead the dough. This recipe makes 260 grams of chapati dough. Divide dough into 2 balls. Coat each ball of dough with a bit of flour. Set aside and cover with a dish towel.

  3. Cut the vegetables thinly, separated into 3 bowls, and coat with olive oil.

  4. Make basil pesto- in a food processor, pulse basil and pine nuts or cashews in a food processor until coarse, add olive oil and salt and blend on low setting for about 15-20 seconds. Set aside. If you plan on using thai green chili, separate pesto into 2 bowls and add chili to one.

  5. Roll out 2 balls of dough side by side on a parchment-covered, flour-dusted cookie sheet.

  6. Spread pesto on the chapatis, and top with vegetables, then with cheese. To remember which one has the thai green chili pesto, put the top stem of the chili pepper in the centre.

  7. Bake for 10-12 minutes or until edges of chapati are light golden brown.

  8. Drizzle with a bit of olive oil right before serving.

Enjoy!

Chapati Pesto Pizza with Zucchini, Spinach and Goat Cheese

 
 
 
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