Flaxseed Podi Pizza
Flaxseed Podi Pizza is the fusion experiment that actually works. A thin-base pizza topped with a scatter of Toasty Flaxseed Podi — its roasted avise ginjalu and nuvvulu bringing a nutty, mildly spiced crunch that no dried herb blend can replicate. It is weeknight-quick, needs no garlic, and makes a compelling case that your podi jar belongs next to the olive oil.
Prep: 10 min | Cook: 15 min | Serves: 2 | Difficulty: Easy
Ingredients
- 2 tsp Toasty Flaxseed Podi
- 1 ready-made pizza base (or thin roti-style base)
- 3 tbsp tomato purée
- 1 tsp Kothimeera Tomato Podi (optional, for extra flavour depth)
- ½ cup mozzarella or processed cheese, grated
- ½ small onion, thinly sliced
- ½ small capsicum, thinly sliced
- 1 tsp olive oil or any neutral oil
- Salt to taste
Method
- Preheat your oven or a heavy-bottomed kadai with a wire rack inside on high flame for 5 minutes — you want it properly hot before the pizza goes in.
- Spread the tomato purée evenly over the pizza base, leaving a small border at the edge. If using Kothimeera Tomato Podi, stir it into the purée now — it deepens the tomato base with a gentle coriander warmth.
- Scatter the sliced onion and capsicum over the sauce. Drizzle the oil lightly over the toppings and season with a pinch of salt.
- Spread the grated cheese evenly over the top so it covers the vegetables in a loose, uneven layer — it should melt into pockets, not a solid sheet.
- Bake in the oven at 200°C for 10–12 minutes, or in the kadai on medium flame with the lid on for 12–15 minutes, until the cheese is bubbling and the edges of the base are golden and just starting to crisp.
- Remove from heat and immediately sprinkle the Toasty Flaxseed Podi over the hot cheese — the residual heat toasts the flaxseed and sesame slightly and the nutty aroma will hit you right away. Slice and serve at once.
✓ High Protein | ✓ High Fibre | ✓ Rich in Iron | ✓ Rich in Calcium | ✓ Omega-3 Rich