Recipe for making pizza in the microwave in just 5 minutes on a ready-made lavash base or tandoor cake.
This dish can be attributed to appetizers, since we will not be engaged in baking. The task is to make a quick and tasty pizza snack. It can be cooked in about five minutes, for this it is enough to buy yeast pita bread (a round plump cake), collect the remains of vegetables, herbs and cheese in the refrigerator, and also connect a microwave oven.
- Caloric content per 100 g - 175 kcal.
- Servings - 4
- Cooking time - 1 hour
Ingredients:
- Thick pita bread (medium is better)
- Fresh tomato
- Cheese (mozzarella, Adyghe, suluguni or any other hard cheese)
- Dried or fresh purple basil
- Tomato ketchup (Heinz type)
- Bell pepper (if any)
- Fresh cucumber
- Fresh radish
- Onion
- Greens
- Salt
Cooking pizza on pita bread in the microwave:
1. Fresh cucumber and radish in pizza is not an explosion of taste, but quite normal ingredients. True, cooked radish has a slightly unusual specific smell, but it tastes very good. If the radish is very bitter, then cooking in the microwave will only benefit him. Thinly chop the cucumber, radish, onion, tomato and bell pepper.
2. Add a little tomato sauce or ketchup to the lavash base, sprinkle it with chopped vegetables, salt, herbs and basil. We leave the cheese for later, until it is enough to cut it into thin plates or grate (grind in a blender). You can use pieces of pita bread instead of a whole cake (for convenience, eat).
3. Set the power to 800, timer 3-4 minutes, put the pizza in the oven. After the signal, sprinkle the pizza with cheese, set it for a maximum of 2 minutes, usually one is enough. Fill the hot pizza with fresh herbs, decorate with basil.
4. You can cook a similar version of lean pizza on pita bread in the microwave. To do this, exclude cheese, and mix vegetables, herbs and fresh garlic with salt, pepper and olive oil. We also cook for 3-4 minutes, serve with tofu or soy mayonnaise, lean mayonnaise-type sauce. For piquancy, you can add ginger and red pepper.
