Healthy Pizza Baskets: A Fusion Snack with Multigrain Crust
45 minutes
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About Healthy Pizza Baskets: A Fusion Snack with Multigrain Crust
Craving a flavor explosion that's both healthy and fun? These savory pizza baskets bring together the best of Indian and Italian cuisine in a bite-sized package, perfect for a quick snack or a show-stopping appetizer.Imagine a crispy multigrain crust, made with grated bottle gourd for a nutritious twist, cradling a vibrant mix of sautéed vegetables, tangy pizza sauce, and melted cheese. These little baskets are surprisingly easy to whip up.Whether you're hosting a party or just want a delicious weeknight treat, these pizza baskets are guaranteed to impress your taste buds and leave you wanting more.
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See the 30-Day PlanRecipe Time & More
Prep20 minutes
Cook25 minutes
Total45 minutes
Ingredients
For the Dough
- 1 cup All-Purpose Flour
- 3 Tbsp Multigrain Flour
- 1 cup Bottle Gourd grated
- 1 tsp Salt or to taste
- 1/4 tsp Turmeric Powder
- 1 Tbsp Ginger Paste or chili paste
- 1/6 tsp Baking Soda
- 1 Tbsp Oil
- 1 Tbsp Lemon Juice
- 1 Tbsp Yogurt
For the Filling
- 1 Tbsp Oil
- 1 Onion finely chopped
- 1/2 cup Bell Peppers chopped
- 1/4 cup Corn Kernels boiled
- 1/4 cup Mushrooms chopped
- 1/4 cup Pizza Sauce
- 2 Tbsp Tomato Ketchup
- 1/2 tsp Salt or to taste
- 1/2 tsp Pepper black
- 1/2 cup Cheese processed, shredded
- 2 Tbsp Milk
- 1 tsp Corn Flour
Instructions
- In a large bowl, combine the all-purpose flour, multigrain flour, grated bottle gourd, salt, turmeric powder, ginger paste, baking soda, oil, lemon juice, and yogurt.
- Knead the ingredients together until a soft, pliable dough forms. This may take several minutes.
- Grease idli molds or small muffin tins. Press the dough into the molds, creating a small well in the center of each. This will form the basket shape.
- Steam the dough baskets in a steamer or microwave for 5-7 minutes, or until they are firm and cooked through. Alternatively, bake in a preheated oven at 350°F (175°C) for 15-20 minutes.
- Allow the baskets to cool slightly before removing them from the molds.
- While the baskets cool, prepare the filling. Heat oil in a pan over medium heat. Add the chopped onion and sauté until translucent.
- Add the chopped bell pepper, corn kernels, and mushrooms to the pan. Sauté for a few minutes, until the vegetables are slightly softened.
- Stir in the pizza sauce, tomato ketchup, salt, and black pepper. Cook for another minute, allowing the flavors to meld.
- In a small bowl, whisk together the milk and cornstarch until smooth. This slurry will help thicken the filling.
- Add the cornstarch slurry to the vegetable mixture and cook, stirring constantly, until the filling thickens. Stir in half of the shredded processed cheese.
- Fill each cooled dough basket with the prepared vegetable and cheese filling.
- Top each filled basket with the remaining shredded processed cheese. Bake for a few minutes, or until the cheese is melted and bubbly.
- Serve the warm pizza baskets immediately.
Recipe Notes
Good To Know
- For extra crispiness, brush the baskets with a thin layer of olive oil before baking and bake them on the lower rack for the first 5 minutes, then move to the middle rack to finish.
- If you want to add more Indian flair, sprinkle a pinch of chaat masala or amchur powder over the filling just before serving.
- To make the baskets gluten-free, substitute the multi-grain flour with a blend of chickpea flour (besan) and rice flour.
- These baskets can be prepared ahead—bake the shells and store them in an airtight container for up to 2 days. Fill and bake again for a few minutes just before serving to restore crunchiness.
Expert Tips
- Don't overfill the baskets, as this can make them soggy. Leave a little space at the top for the filling to settle.
- For a richer flavor, try using ghee instead of olive oil to brush the baskets.
- Get creative with the fillings! Experiment with different vegetables, cheeses, or even spiced lentils.
Storage Instructions
- Store baked, unfilled baskets in an airtight container at room temperature for up to 2 days. Reheat in a warm oven before filling.
- Filled and baked baskets are best served immediately. Leftovers can be stored in the refrigerator for up to 1 day, but they may lose some of their crispness.
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Recipe Nutrition
Calories: 121kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 684mgFiber: 1gSugar: 1g
Palshi Gupta
Articles: 3
4 Comments
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Such a delicious dish! Thank you.
Such a tempting dish! Thank you.
So delicious! Excited to make it.
This is a fantastic recipe! Thanks for sharing.