Herby Spice Margherita Pizza
A homestyle Margherita pizza that tastes like it came from a proper kitchen — not a box. Our Herby Spice Blend goes straight onto the pizza before it hits the tawa, layering the tomato base with dried basil, oregano, and a gentle warmth from miriyalu (pepper) and red chilli. No fancy oven needed — a heavy tawa on medium flame gives you a crisp base and melted cheese every time.
Prep: 10 min | Cook: 15 min | Serves: 2 | Difficulty: Easy
Ingredients
- 2 tsp Herby Spice Blend
- 2 store-bought or homemade pizza bases (small, 6-inch)
- 4 tbsp tomato ketchup or tomato puree
- ½ cup mozzarella or processed cheese, grated
- 1 small onion, thinly sliced
- 1 small capsicum, thinly sliced
- Salt to taste
- 1 tsp (optional) Kothimeera Tomato Podi (KTP) — stir into the tomato base for a desi twist
Method
- Spread 2 tablespoons of tomato ketchup or puree evenly over each pizza base, going almost to the edges. If using KTP, stir half a teaspoon into the sauce before spreading — it deepens the tomato flavour noticeably.
- Scatter the sliced onion and capsicum evenly over both bases. Keep the layer light so the base stays crisp.
- Sprinkle 1 teaspoon of Herby Spice Blend over each pizza. You will smell the basil and oregano lift immediately — that is the right amount.
- Top generously with grated cheese so the vegetables are mostly covered. Add a small pinch of salt over the cheese if you like.
- Place a heavy tawa on medium flame and let it heat for a minute. Lay one pizza base directly on the dry tawa. Cover with a lid and cook for 6 to 8 minutes until the cheese melts completely and the base turns golden and slightly crisp underneath.
- Slide off the tawa, cut into wedges, and serve hot. Repeat for the second pizza. A light extra sprinkle of Herby Spice Blend at the table finishes it perfectly.
✓ High Protein | ✓ High Fibre | ✓ Rich in Calcium | ✓ Source of Potassium