Crispy Mini Oat Bhakri Pizzas

1. Step 1Put the whole wheat flour, quick cooking oats, oil and salt in a deep bowl and knead into a stiff dough using enough water.
2. Step 2Divide the dough into 8 equal portions.
3. Step 3Roll out one portion into a circle about 87 mm (3½ inch) across.
4. Step 4Heat a non-stick tava and cook the bhakri over a slow flame until pink spots appear on both sides.
5. Step 5Keep cooking it on a slow flame, pressing with a folded muslin cloth or a khakhra press, until it turns crisp and brown on both sides, then set it aside and repeat with the remaining portions.
6. Step 6Score a criss-cross on the base of the tomatoes and place them in boiling water for 2-3 minutes, until the skin starts to peel.
7. Step 7Drain the tomatoes, cool them slightly, then peel, deseed and roughly chop them and blend into a smooth pulp. Set aside.
8. Step 8Heat the olive oil in a broad non-stick pan, add the garlic and saute over a medium flame for a few seconds.
9. Step 9Add the onion and saute over a medium flame for 1-2 minutes.
10. Step 10Stir in the tomato pulp, dried oregano, dry red chilli flakes, tomato ketchup, red chilli powder and salt, mix well and cook over a medium flame for 2-3 minutes, stirring occasionally. Set the pizza sauce aside.
11. Step 11Toss the coloured capsicum, blanched broccoli florets, dried oregano, dry red chilli flakes and salt together in a bowl, then divide the topping into 8 equal portions.
12. Step 12Just before serving, place a bhakri on a clean, dry surface, spread about 1 1/2 tbsp of the pizza sauce evenly over it and top with one portion of the topping.
13. Step 13Repeat with the remaining bhakris, sauce and topping to make 8 pizzas in all.
14. Step 14Bake in a pre-heated oven at 200°C (400°F) for 15 minutes.
15. Step 15Serve the pizzas immediately.

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