6 ready-made pizza bases
4-5 tbsp butter
250 gm tomato puree
3 onion, chopped
3 green chillies
2 cloves garlic
2 tbsp sugar
2 pinches oregano
1 tbsp oil
Salt to taste
For the topping
2 capsicums finely chopped
1 onion finely chopped
100 gm finely chopped cabbage
½ tbsp cumin seeds (optional)
1 tbsp oil
Salt to taste
3 small cube cheese
Method:Step 1: Remove the skin of garlic and cut the green chillies and place with onion inti mixer bowl.
Step 2: Make a paste with help of mixer.
Step 3: Heat the oil in kadhai in law flame.
Step 4: Add garlic onion and green chillies paste in it.
Step 5: Stirring for two minutes.
Step 6: Add the tomatoes puree and mix well.
Step 7: Add the sugar, oregano and salt and cook for 5 minutes. Remove from the heat.
Method for making topping:
Step 1: Take little oil in another pan.
Step 2: Add cumin seeds and fry for few seconds.
Step 3: Add the finely chopped capsicum and cook for 2 minutes.
Step 4: Then add finely chopped onion and cook for while.
Step 5: When onion becomes soft then add chopped cabbage in it.
Step 6: Add salt to taste and cook in medium flame until they become soft.
Step 7: Turn off the flame and take it side.
Method for making pizza with oven:
Step 1: Take a thick pan or doss maker and grace with little butter.
Step 2: Take ready made pizza base and place over the law flame of pan.
Step 3: Cook for a minute and turn into another side and spread the ready tomato onion material over it.
Step 4: Topping with cabbage capsicum and onion material. Add butte in sides of pizza if needed.
Step 5: Place the pizza into another plate and cut into pieces.
Step 6: Sprinkle the grated cheese over ready pizza.
Step 7: Serve hot with pizza sauce.
You can also add most common toppings are boiled corn, panner, and mushroom as par our taste. Also add more garlic and remove onion whatever our choice of taste.
Method of making mixer of methi leaves:
Step 4: Grind it and make paste not much smooth and just crush it. (Add little ¼-cup water if requires to grind)
Ingredients for paratha:
Step 2: mix all this ingredients very well.
Step 3: Add the wheat flour and making slight stiff dough. It is doesn’t require to add water, If so then left some of the flour.
Step 4: If you like then you add 2-tbsp curd (Yoghurt) for more taste or as option of lemon juice. 
Step 5: If you aloe to rest this dough for 15 minutes then it’s become smooth and after that it is easily puff.
Step 7: Heat the thick pan and place the methi thepla over it.
Step 8: Cook in low flame for one minutes.
Step 11: When you turn on another sides then it become puffy if the flame on medium heat. 
Step 12: Fry both sides till light brown.
Step 13: Repeat the same procedure for the remaining dough.
If you like to serve in dinner than it is always good with tomato curry (or any curry with tomato gravy) and lemon pickles. 
Note: You also add fresh coriander leaves in it to become testier and reduce the bitterness of fenugreek. 
Step 1: Heat the half of the ghee in pan and fry edible gum on medium flame. 
Step 2: Finely crashed fried edible gum and keep aside. 
Step 3: Add remaining ghee and add wheat flour in heat ghee on medium flame. 
Step 4: Mix flour and ghee very nicely and roasted in low flame. 
Step 5: Roasted the flour with continuously stirring until it comes out to brown color. 
Step 6: When the flour is roasted well turn off the flame and add fry chopped edible gum. 
Step 7: Mix well and after that add 25 gm ready made sukhadi masala (Katalu) and grated coconut in it. 
Step 8: Turn off the flame and add chopped jaggery in it. 
Step 10: Mix this mixture quickly and thoroughly.
Step 12: Cut it in square shape or diamond shape within 2-3 minutes. 
Step 13: Let it cool for sometimes and after that store in container. 
