Frozen Parotta Pizza
Put as much or as little on top as you'd like!
Frozen parotta pizza with vodka sauce
Time: 30 mins | Difficulty: 1/5 | Yield: 2 small pizzas
This might be the easiest no-recipe-recipe there is—so easy, I debated whether it was worth writing a recipe for this site. But I think it is worth it! This recipe a template for you—I don’t expect that everyone has frozen parottas in their freezer (though, I highly recommend it) but you might have some frozen naan or some tortillas lying around. I also used jarred vodka sauce here, which was stellar, but you can use any jarred tomato sauce you have on hand! (Or even leftover butter chicken sauce!!) Just make sure to add ample mozzarella on top, and some herbs and olive oil to bring it all together. After that, these pizzas are a blank slate—use up any sausage, pepperoni, spinach, onions, or anything else you have in your fridge!
Ingredients:
2 frozen parottas (or frozen naan, roti, or other round, flat bread)
Mini mozzarella balls
Vodka sauce (or tomato sauce)
Parmesan
Olive oil
Chili flakes, pepper, oregano
Method:
Heat up the frozen parottas on a pan on the stove. Transfer to a sheet pan lined with aluminum foil and pre-heat the oven to 300°.
Spread the sauce on the warmed parottas. Slice the cheese so you have a bunch of flat rounds, then spread them along the top of the parottas. Add the chili flakes, pepper, and oregano, then drizzle lightly with olive oil.
Bake for 8-10 minutes, until the cheese is melty and starting to bubble.
Add parmesan and a drizzle of olive oil at the end!
