Breakfast Pizza

I visit an Indian booth at the Farmer's Market on a regular basis. One of the foods I like is Haryali Paratha. It is wheat flour made into thin crepe like rounds. A thin mixture of cauliflower, carrots, lemon juice, green beens, garlic, ginger, salt and spices, all ground into a paste, and sandwiched in between two crepes. This morning I cut one in half, crisped on both sides in a non-stick pan, sprayed with a Pam type oil, spread it with a mixture of tubed sun-dried tomato paste and a hot tomato paste, a layer of thinly sliced radicchio, heirloom tomatoes and mozzarella cheese, topped off with ground garlic salt and fresh sweet basil. I put a lid on the pan until the cheese melts. Sometimes I use spinach, onion and tomatoes. A small serving of sliced peaches on the side.....very yummy! Guzzetti's Catering & Indian Food also makes many other flavors of this bread. The spinach filled are delicious also. They crisp up perfectly and make a nice, light breakfast.

They crisp up perfectly and make a nice, light breakfast.

Until you add all the other stuff, especially the cheese!

It sounds seriously good, Karen.

[Jenise]

This is my kind of breakfast! Great idea--up here there's a brand of flavored Indian flatbreads that some stores carry. Some are thick and naan-like, but some are the thinner rotis and those are what we love to do this very kind of thing with. Similarly, we sometimes put cheese and fresh tomato slices on English muffins, or make quesadillas when there are leftover flour tortillas available. Sometimes I put scrambled eggs in one for Bob to make it more breakfasty, but that's really not needed.

They crisp up perfectly and make a nice, light breakfast.

Until you add all the other stuff, especially the cheese!

It sounds seriously good, Karen.

Actually, the cheese was the low-moisture, part skim and two thin slices is all you need on the tomatoes. So it really is healthy. It is said, one should eat some protein at every meal, so now and then I like to treat myself to low -fat cheese.
Many are quite tasty and the mozzarella melts beautifully.

I visit an Indian booth at the Farmer's Market on a regular basis. One of the foods I like is Haryali Paratha. It is wheat flour made into thin crepe like rounds. A thin mixture of cauliflower, carrots, lemon juice, green beens, garlic, ginger, salt and spices, all ground into a paste, and sandwiched in between two crepes. This morning I cut one in half, crisped on both sides in a non-stick pan, sprayed with a Pam type oil, spread it with a mixture of tubed sun-dried tomato paste and a hot tomato paste, a layer of thinly sliced radicchio, heirloom tomatoes and mozzarella cheese, topped off with ground garlic salt and fresh sweet basil. I put a lid on the pan until the cheese melts. Sometimes I use spinach, onion and tomatoes. A small serving of sliced peaches on the side.....very yummy! Guzzetti's Catering & Indian Food also makes many other flavors of this bread. The spinach filled are delicious also. They crisp up perfectly and make a nice, light breakfast.

Karen do you make dosas ?

That's one food item I have never been able to get to come out right. They're either too thick and unrollable (the upper surface looks like cracked dry mud) or they're too thin and fall apart. Hints?

That's one food item I have never been able to get to come out right. They're either too thick and unrollable (the upper surface looks like cracked dry mud) or they're too thin and fall apart. Hints?

Trans fats.

That's what I'm thinkin'.

Karen do you make dosas ?

No, Mike I do not make dosas.

. Sometimes I put scrambled eggs in one for Bob to make it more breakfasty, but that's really not needed.

Unless your name is Bob?

I will do some dosa August with pics. thanks, Mike