Bihari Pesto Paratha Pizza

Ingredients

The Bihari Pesto Paratha Pizza differs from the original Italian pizza in several ways. Firstly, the traditional pizza dough is replaced with a paratha made from wheat flour, spices, and ghee. Secondly, the classic tomato-based pizza sauce is substituted with a vibrant Bihari-style pesto sauce made with coriander, mint, green chilies, garlic, and roasted peanuts. Lastly, the pizza is garnished with grated paneer, adding a touch of Bihari flavor to the dish. We alse have the original recipe for Pizza pesto Genovese, so you can check it out.

• For the paratha: For the paratha:
• 2 cups (240g) wheat flour 2 cups (240g) wheat flour
• 1 teaspoon carom seeds 1 teaspoon carom seeds
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• For the pesto sauce: For the pesto sauce:
• 1 cup (40g) fresh coriander leaves 1 cup (40g) fresh coriander leaves
• 1/2 cup (20g) fresh mint leaves 1/2 cup (20g) fresh mint leaves
• 2-3 green chilies 2-3 green chilies
• 4-5 garlic cloves 4-5 garlic cloves
• 1/4 cup (30g) roasted peanuts 1/4 cup (30g) roasted peanuts
• Salt to taste Salt to taste
• Toppings: Toppings:
• 1 cup (100g) grated paneer (Indian cottage cheese) 1 cup (100g) grated paneer (Indian cottage cheese)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 10g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine the wheat flour, carom seeds, red chili powder, turmeric powder, salt, and ghee. Mix well.
2. 2.
   Gradually add water and knead the mixture into a soft dough. Cover the dough and let it rest for 15-20 minutes.
3. 3.
   In the meantime, prepare the pesto sauce. In a blender, add the coriander leaves, mint leaves, green chilies, garlic cloves, roasted peanuts, and salt. Blend until you get a smooth paste. Set aside.
4. 4.
   Divide the dough into small portions and roll each portion into a thin paratha.
5. 5.
   Heat a tawa (griddle) over medium heat and cook the paratha on both sides until golden brown spots appear. Apply ghee on both sides while cooking.
6. 6.
   Once the parathas are cooked, spread a generous amount of the prepared pesto sauce on each paratha.
7. 7.
   Sprinkle grated paneer over the pesto sauce.
8. 8.
   Place the parathas on a baking tray and bake in a preheated oven at 180°C (350°F) for 10-12 minutes or until the cheese melts and the parathas turn crispy.
9. 9.
   Remove from the oven and let it cool for a few minutes.
10. 10.
    Cut the Bihari Pesto Paratha Pizza into slices and serve hot.

Treat your ingredients with care...

• Wheat flour — Ensure that the wheat flour is fresh and free from any impurities for the best results.
• Coriander and mint leaves — Wash the leaves thoroughly and pat them dry before using to remove any dirt or moisture.
• Paneer — Use fresh paneer for a creamy and delicious topping. If unavailable, you can substitute it with grated tofu or vegan cheese for a vegan version.

Tips & Tricks

• For a spicier version, increase the number of green chilies in the pesto sauce.
• Experiment with different toppings such as sliced onions, bell peppers, or mushrooms to add more flavor and texture.
• Serve the Bihari Pesto Paratha Pizza with a side of mint chutney or yogurt for a refreshing accompaniment.
• If you prefer a softer paratha base, cook it on a tawa (griddle) without applying ghee.
• Customize the level of spiciness by adjusting the amount of red chili powder in the paratha dough.

Serving advice

Serve the Bihari Pesto Paratha Pizza hot as a main course or as a delightful snack. Cut it into slices and garnish with fresh coriander leaves for an appealing presentation.

Presentation advice

Arrange the Bihari Pesto Paratha Pizza slices on a platter, ensuring that the vibrant green pesto sauce and grated paneer are visible. Garnish with a sprinkle of red chili flakes for an added touch of color.