With whole wheat base and healthy veggie toppings, the custom-made pizza is got to be better than anything you find outside. Moreover, I like my spices and trying out variety in cheese. Sometime marinated mozzarella or provolone and cheddar.
Cooking is more fun than I thought it would be. My husband brought me cook book called simple vegetarian and took hints from the book to make the pizza base. The other thing, a new camera, Yay!
There are three important factors that make a great food blog. The recipe, the presentation and the timing of photography. I always happen to screw up either the lighting or background. For once I’m happy with these photograph, I always have felt that I could be better in my previous posts.
Whole wheat flour 1.5 cup
All purpose flour 2 cups
Dry active yeast 1 packet
Oil 3 table-spoon
Sugar 1 table-spoon
Salt as needed
Warm Water 2 cup
Oven temp – 425 F for 25 mins
Onion 1 small
Yellow and Green bell pepper 1/2 each
Tomatoes 1 small
Pickled jalapeño as needed
Provolone cheese 7 slices
Parmesan cheese as needed
Pasta sauce 1 cup
Red chili powder 1 t spoon
Salt as needed
Priya’s Kitchen usually provides home-cooked indian meals, a little spicy, a little healthy. In recent days, my DH’s craving taste buds and my food blogger friend’s enthusiasm has opened new pantry door through my kitchen….I’m all about trying out easy, breeze, not-so-usual food. I’m surprised how easy and yummy they turned out for a first-timer. This is my version of Vegetarian…hmmm actually, Eggetarian Lasagna!
- Ronzoni Healthy Harvest Whole Wheat Lasagna sheets
- Formaggio Fresh Marinated Mozzarella Cheese with Fresh Basil & Chopped Garlic
- Finlandia Jalapeño Muenster cheese – The real recipe calls for Ricotta cheese
- Grated parmesan cheese
- Prego tomato garlic italian sauce
- Fresh and frozen vegetable of your choice
- 3 Eggs & Spinach omelet
- Garlic, parsley italian herbs
- Red chili flakes
- Butter/ Olive oil
Watch the slide show for the layering steps:
Boil enough water to immerse the lasagna strips, add 1/2 spoon of salt and few drops of olive oil. Cook until soft, usually 15 to 20 minutes. Continue reading