I adapted this recipe from here. I tried the recipe as a pizza itself. It turned out wonderful. Then I also added some ragi flour to the mix and even that was good. Then came the ‘make in a muffin’ theme at Blogging Marathon’ and I thought why not turn this on its head. So I am going to use the bottom ignored side of the muffin tray for these cute and healthy pizza cups! So here goes –
WHAT WE NEED (for 12-14 cups)
For the cups –
½ cup warm milk
1½ tsp active dry yeast
1 tsp sugar
½ cup whole wheat flour
½ cup powdered oats
½ cup all purpose flour
1 tbsp olive oil
¾ tsp salt
For the filling –
3 Cups – Vegetables or fruits or lentils of your choice
(I used cherry tomatoes, spring onions, capsicum and baby corn topped with lots of Parmesan)
WHAT TO DO
- Mix the water, sugar and yeast and let it prove – around five minutes.
- Add the flours, salt and oil.
- Mix all the ingredients together to form a soft dough
- Knead for 8-10 minutes till the dough is smooth.
- Oil the dough and keep it in a greased bowl
- Cover it with a damp towel and let it rise – an hour or so
- This dough won’t double in an hour thanks to all the oats and wheat flours. But it should come up to one and half times it’s original size, which is good enough for these cups.
- Lightly grease the muffin moulds on the backside of the muffin tray.
- Divide the dough into two parts. It will be easier to work with.
- Roll out each part of the dough to a thin layer.
- Preheat the oven to 230C
- Use a cup or mug and cut out circles in the dough. The circle of dough should be large enough to cover the muffin mould completely.
- Repeat until you get 12 such circles.
- Roll out the balance dough to a thin layer
- Cut it vertically into long strips.
- Place each strip on the mouth of each cup and press it lightly into the dough.
- If interested, you can also make little bows or flowers to place on the cup. It won’t add any taste value but will be pretty to look at.
- Bake the pizza cups for 8-10 minutes till done.
- Let them cool for 10-15 minutes before taking them out.
- Once fully cooled, fill them with fruits or vegetables of your choice.
- I put them back in the oven at 180C for 3-5 minutes for my cheese to melt.
- This is a good snack to use up leftover veggies that no one wants to eat. You can also fill them up with lentils / sundals to give that extra boost of nutrition. Enjoy!
1. The recipe required oats flour. I just powdered the quick cooking oats and it worked just fine.