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Multigrain Pizza

Multigrain Pizza

Pesto Topping:

  • 1 1/2 tsp crushed garlic
  • Pine nuts
  • 2 cups of fresh basil leaves
  • 1 cup extra virgin olive oil
  • 1 Tbsp salt
  • 1 Tbsp black pepper
  • 1 cup regiano Parmesan cheese
  • 1/2 a cup of mozarella cheese

Mushroom Topping:

  • 100 ml water
  • 50 gm porcini Mushroom
  • 50 gm mushroom
  • 1 Tbsp extra Virgin Olive oil
  • Onions
  • 1 Tbsp salt
  • 1/2 Tbsp black pepper
  • Red chilli
  • Garlic
  • Fresh Oregano leaves
  • 1/4 cup of mozarella cheese

For Pesto Sauce:

  • Take one and half spoon of garlic
  • Some pine nuts and churn them in a mixie
  • Now add two cups of basil leaves and add 1 cup of extra virgin olive oil to it and churn it some more
  • Add salt and pepper to the mixture
  • Mix the above and take it out in a bowl
  • Now add some olive oil to it
  • The Pesto Sauce is done

For Mushroom Topping:

  • In a pan, roast whole garlic with red chillies and olive oil
  • Take some porcini mushrooms and soak them in warm water
  • Take a pan add some extra virgin olive oil and then add onions and fry
  • To the caramelized onions add the porcini mushrooms and regular mushrooms
  • Add some salt and fresh pepper and then add the roasted garlic pods and then add some fresh oregano leaves
  • Put the pizza together
  • Now apply the pesto sauce and apply on the base and add the toppings and grated cheese
  • Take chillies infused in olive oil and apply on the edges of the base
  • Put the pizza in the oven at 180 degrees till the cheese melts

Tip:

If you like a crisp crust, you can bake it in the oven for 5 minutes in the oven, and then put the toppings

Key Ingredients:

  • oats
  • sunflower seeds
  • olive oil
  • garlic
  • pine nuts
  • basil
  • salt
  • black pepper
  • parmesan cheese
  • mozarella cheese
  • Onion
  • mushroom
  • red chilli
  • oregano