Pizza Pops
Top Rated Recipe
Key Details:
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prep time: 20 minutes
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Cook time: 5 minutes
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Difficulty Level: Easy
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Course: Snack
Cuisine: Fusion
Key Ingredients:
Pizza bases
Tomato ketchup
Black olives
Yellow capsicum
Cherry tomatoes
Mozzarella cheese
About Pizza Pops
Table of Contents
One look at these pops and the kids will be impatient to eat them
Read More- Flat pizza bases, cut into roundels with a cookie cutter 4
- Tomato ketchup 6 tbsps
- Dried oregano ½ tbsp
- Red chilli flakes ½ tsp
Step 1. Preheat oven to 200º C.
Step 2. Take tomato ketchup, oregano and chilli flakes in a bowl and mix well. Spread this sauce on the pizza roundels.
Read MoreIngredients
- Flat pizza bases, cut into roundels with a cookie cutter 4
- Tomato ketchup 6 tbsps
- Dried oregano ½ tbsp
- Red chilli flakes ½ tsp
- Black olives, pitted and quartered 10
- Medium yellow capsicum, finely chopped 1
- Cherry tomatoes, halved 10
- Mozzarella cheese, grated 200 gms
- Lollipop sticks 12
How to Make Pizza Pops (Stepwise Photos)
Method
- Preheat oven to 200º C.
- Take tomato ketchup, oregano and chilli flakes in a bowl and mix well. Spread this sauce on the pizza roundels.
- Top it with olives, capsicum, tomatoes and mozzarella cheese.
- Arrange them on a baking tray, keep it in the preheated oven and bake in a preheated oven for 5 minutes.
- Insert lollipop sticks in each roundel, arrange them on a serving platter and serve immediately.
Additional Tips and Tricks
About chef
Chef Shazia Khan
Chef Shazia Khan is a runner up from the celebrated show MasterChef India. As a celebrity Chef on FOODFOOD Channel, Chef Shazia hosts, ‘K for Kids’ which is all about experiencing happy and joyful cooking, where kids learn to cook and appreciate their moms role in the kitchen in a fun way. Shazia is also a member of the board of management, at Delhi Public School Bangalore North. They run many educational institutes in Bangalore and Shazia involves herself in the education business.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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