ROTI PIZZA WITH CHUTNEY-CHEDDAR TOPPING

Roti Pizza with Chutney-Cheddar Topping image

Provided by Priya Krishna

Time 35m

Yield 2 servings

Number Of Ingredients 10

1 bunch fresh cilantro, preferably organic, stems and leaves roughly chopped (about 4 cups)
1 small Indian green chile or serrano chile, roughly chopped
2 tablespoons fresh lime juice (from about 1 lime), plus more if needed
1/4 teaspoon granulated sugar
3/4 teaspoon kosher salt, plus more if needed
Four 7-inch rotis or whole wheat tortillas (use 8 rotis if you are making both variations)
Olive oil, for drizzling
1 small red onion, halved and thinly sliced
1 cup shredded sharp cheddar cheese (4 ounces)
2 tablespoons Cilantro Chutney

Steps:

For the cilantro chutney: In a blender, combine all the ingredients and blend until smooth. If the mixture is too thick to blend, add a few drops of water to get it going. Taste and adjust the salt and/or lime juice, if needed.
For the roti pizzas with chutney-cheddar topping: Preheat the oven to 400 degrees F. Score each roti a few times with a knife or fork. Place them on a perforated pizza pan or a broiler pan. Drizzle olive oil on each roti (enough to coat the roti but not soak it) and smooth the oil over the surface with your fingers. Bake for 4 to 6 minutes, until lightly golden brown. Remove from the oven but keep the oven on. Once more, drizzle each baked roti with a little olive oil (again, enough to coat but not soak the roti) and smooth it over the surface with your fingers.
Evenly distribute the onion among the rotis, followed by the cheddar. Bake for 5 to 7 minutes, until the cheddar is melted and bubbling and the edges are crisp. Remove the pizzas from the oven, let cool for 2 to 3 minutes, then drizzle them with the chutney.
Cut the roti pizzas into quarters.