Pizza Dosa

     I love the combo of sauted onion and capsicum as a filling for any rolls or for bread/pizza. Even if I had eaten tummy full, the aroma of the onion-capsi duo whets my appetite :P  Whenever the idly batter is made, the everyday line-up of breakfast dishes follows a boring pattern of - idly for 2 days - oothapam- dosa and then kuzhi paniyaram if the batter is left over and sour. This time, in order to break the routine and try something new, I moved my focus to dosa pizza as the basic ingredients for the topping were in stock :P
     We have attached stickies and small flyers on the fridge saying or warning "No more Pizza"... "No more Cheese".. blahhh... blahhh.. !!! after having had so many frequent gobbles of pizza feeling guity over the addiction...  Again the pizza mania got turned on... which was successfully converted to Pizza Dosa to utilize the left over sour dosa batter and also to avoid the cheesy gooey maida base of a store bought Pizza.. :)

Prep Time: 5 mins || Cook Time: 30 mins || Yields: 4 || Category: Breakfast / Leftover special

Ingredients:
1. Dosa Batter -  for 4 dosas (preferably sour)
2. Capsicum - 1 small
3. Onion - 1 medium
4. Tomato Ketchup - as required
5. Oregano (Italian seasoning) - 2 tbsp
6. Red Chilly flakes - 1 tbsp
7. Olives - 5 or 6
8. Cheese - 2 slices (or 50 gms grated parmesan)
9. Salt - as required

Method:
1. In a pan, heat olive oil and saute onion, capsicum with oregano (or mixed italian seasoning) and salt till a light brown tinge appears. Allow it to cool for a while. 

 2. Keeping the flame under medium, spread the dosa batter thickly like oothappam, do not spread with ladle. Let it automatically take its shape. Close it with a lid and cook for 40 secs. Sprinkle oil and flip to the other side and cook evenly.

 3. Then flip back to the first side, keeping the flame very low . Spread tomato ketchup evenly and add the grated cheese and cook closed for 1 min allowing the cheese to melt. Then top with the sauted capsicum and onion. Sprinkle oregano, red chilly flakes and top with sliced olives if desired. Cook covered for a few seconds. Switch off the flame and cut into pizza wedges and serve hot.

Suggestions:

• The choice of toppings is purely open to one's own creativity and the availability of ingredients. Baby corn, green peas, corn, de-seeded tomato can be used too.
• Adding olives is optional. If olives are not available, jalapeno (mexican chilly) can be used or both oives & jalapenos can be skipped. But their flavour gives the aroma and taste of real pizza.
• Grated parmesan cheese can be used. As I had the cheese slices in plenty, I cut them into small pieces and used them. 
• Also the amount of cheese can be altered based on one's preference.
• I avoided chilly flakes as I wanted it to be mild.
• If the pizza is desired with a soft spongy base, spread the batter in the oothappam consistency. If it is required in crispy flaky form, then spread the batter very thin like a paper roast.