Stovetop Crispy Oats & Paneer Tawa Pizza

To prepare the sauce: In a small bowl, mix 4 tbsp tomato paste, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 2 tbsp water, and a pinch of salt to create a thick, spreadable sauce. Set aside.

Pre-cook toppings for better texture: Heat 1 tsp olive oil in a non-stick pan over medium heat. Sauté the sliced mushrooms and onions for 3-4 minutes until the moisture evaporates and they turn golden. Remove from heat.

Make the dough: In a mixing bowl, combine 1 cup oat flour, 1/4 cup whole wheat flour, and 1/4 tsp salt. Gradually add warm water (approx 1/2 cup) and knead into a soft but firm dough. Let it rest for 5 minutes.

Divide the dough into two equal portions. Dust a flat surface with a pinch of wheat flour and roll each portion into a circle about 6-7 inches in diameter and 3-4mm thickness. Prick the surface with a fork to prevent puffing.

Heat a heavy-bottomed tava (skillet) over medium heat. Place one rolled roti on the pan. Cook for 1-2 minutes until light brown spots appear on the bottom side.

Flip the roti. Immediately lower the heat to the absolute minimum. Quickly spread half the prepared sauce on the cooked side facing up.

Arrange half the sautéed mushrooms, onions, raw bell peppers, and paneer cubes on top. Sprinkle with 1/4 cup mozzarella cheese.

Cover the pan with a tight-fitting lid. Cook on low heat for 4-5 minutes, or until the cheese melts and the bottom of the crust becomes crispy and golden brown.

Remove from heat, slice into wedges, and serve immediately. Repeat with the second pizza.