Pizzathas (or chapizzas)

You don’t have an oven but yearn for pizza? The nearest Dominoes is somewhere in the next state? A pizzatha is the next best thing. If frozen or fresh parathas or chapattis are unavailable, chapattis are quite easy to make.

For 2 pizzathas:

2 parathas or chapattis (try the freezer section of a large supermarket)
1 tblsp tomato puree
2 or 3 medium sized tomatoes
1 clove garlic, crushed or finely chopped
4 -6 tbslp thinly sliced or grated cheese (anything tasty that will melt, or even a couple of plastic cheese slices )
A little oil

Optional toppings; some halved or sliced olives, cooked mushrooms, chopped cooked sweet pepper or aubergine, dried or fresh chillies, fresh or dried herbs

Gently fry the tomatoes, tomato puree and garlic (and fresh chillies if using) in the oil until it’s all mushy but not too wet. If you don’t have tomato puree just use more fresh tomato, but cook it down quite a lot.

Heat the parathas gently in a dry frying pan. When the first side is done, turn them over and spread with the tomato mix, and sprinkle with cheese and whatever else you found in the fridge. Cover the pan (with a plate or tinfoil if there’s no lid) while the other side of the paratha cooks. The cheese won’t bubble or brown, but it should melt.

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