A chapizza is a modern twist on a traditional pizza, made using chapati flour on a curry paste base sauce. You can choose your own favourite toppings or keep it simple with a little cheese, mushroom and basil.
Makes 6 portions
1 yellow (bell) pepper, sliced into strips
1 medium red onion, sliced
1 courgette, evenly chopped
50g sliced mushrooms
1 tbsp olive oil
1/4 tsp freshly ground black pepper
50ml passata or pizza sauce
50g shop bought curry paste
50g drained tinned tuna chunks (optional)
50g strips of cooked chicken (optional)
10g sliced pitted olives (optional)
100g Mozzarella cheese, sliced
100g grated Cheddar cheese
A few basil leaves
Make 6 medium thick chapatis and leave to cool. Brush the vegetables and a hot griddle with olive oil. Season the vegetables with the black pepper and chargrill for one minute on each side and remove onto a plate. Heat a pan on a medium heat and add the tomato passata or pizza sauce. Cook for 1-2 minutes. Tip in the paste and mix. Cook for 3-4 minutes until droplets of oil appear on the surface.
Put a spoonful of the tomato spice passata or pasta sauce mixture onto each chapati and then spread evenly across the top.
Layer on the toppings of your choosing. Grill the pizza under a medium grill briefly until the cheese melts.
Garnish with a few basil leaves and serve immediately or fold over like a calzone. Serve hot.