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Biscuit Pizzas
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Servings
Prep Time
4
25
Minutes
Servings
Prep Time
4
25
Minutes
Number of Servings:
Measurement Units:
Metric
US Imperial
Number of Servings:
Measurement Units:
Metric
US Imperial
Ingredients
15
Cream cracker biscuits
500
grams
Red tomatoes
3
tbsp
Fresh cream
1
tsp
Red chilli powder
2
Cloves
Finely crushied
1/4
tsp
Carom seeds
3
tsp
Sugar
1/4
tsp
Salt
Topping
1
Capsicum
Chopped
1
Onion
Chopped
1
Tomato
Chopped
1
cup
Corn Kernels
Boiled
1/2
cup
Parmesan cheese
grated
Ingredients
15
Cream cracker biscuits
500
grams
Red tomatoes
3
tbsp
Fresh cream
1
tsp
Red chilli powder
2
Cloves
Finely crushied
1/4
tsp
Carom seeds
3
tsp
Sugar
1/4
tsp
Salt
Topping
1
Capsicum
Chopped
1
Onion
Chopped
1
Tomato
Chopped
1
cup
Corn Kernels
Boiled
1/2
cup
Parmesan cheese
grated
Instructions
Boil the tomatoes and remove skin. Grind the pulp in a grinder to get a thick puree.
Add red chili powder, cloves, ajwain, salt and pepper. Cook on a low flame until the sauce thickens.
Allow it to cool. Then add the cream.
Arrange the biscuits on a baking tray. Spread the tomato sauce over it.
Mix the vegetables with salt and pepper and spread it over the sauce.
Sprinkle grated cheese and bake until the cheese melts on a low flame.
Serve hot.