Easy Rava Pizza Recipe for a Quick Evening Snack
This homemade rava pizza skips refined flour and uses simple ingredients like semolina, curd, vegetables and cheese for a quick pan cooked snack.
Rava pizza makes a quick evening snack.
This recipe uses Bombay rava instead of refined flour.
Fresh vegetables and cheese add extra flavour.
Rava Pizza Recipe at Home
Pizza does not always need a traditional flour base. If you have Bombay rava in the kitchen, it can be turned into a soft and slightly crisp pizza base with very little preparation.
The recipe works well for an evening snack and can also be served as a light breakfast. Since it is cooked in a pan, there is no need for an oven.
Ingredients
One cup Bombay rava
Half cup curd
One onion
One capsicum
One tomato
Two to three teaspoons sweet corn
One green chilli
Two to three teaspoons grated cheese
Half teaspoon black pepper powder
A little oregano
Salt as required
One to two teaspoons cooking oil
Water as required
Prepare the Rava Mixture First
Take the rava and curd in a bowl and mix them well. Gradually add water while stirring to create a smooth mixture without lumps.
Leave the mixture aside for around 10 to 15 minutes. This resting time allows the rava to absorb moisture from the curd and soften.
After resting, add salt and black pepper. If the mixture has become too thick, add a little water. It should have enough consistency to spread easily in the pan without becoming watery.
Cook the Pizza Base
Place a nonstick pan on the stove and lightly grease it with oil. Pour the rava mixture into the centre and spread it gently into a round pizza base.
Keep the flame low to medium and allow the base to cook gradually. Once the bottom starts becoming firm, it is time to add the toppings.
Spread chopped onion, capsicum, tomato, sweet corn and green chilli over the surface. Add grated cheese on top and finish with a little oregano.
Keep the Flame Low
Cover the pan with a lid and cook for about five to seven minutes on low heat. The cheese should melt and the vegetables should become slightly tender.
Avoid using a high flame because the bottom can brown or burn before the top is properly cooked. Keeping the heat low gives the rava base enough time to cook evenly.
When the base turns lightly golden and feels cooked through, switch off the stove. Cut the pizza into pieces and serve it hot with tomato sauce or green chutney.
The recipe can also be adjusted with vegetables already available at home. That makes rava pizza a handy option when you want something different without spending much time in the kitchen.
