Some flavours are magical, they belong to one particular place but get adapted and accepted fundamentally. Pizza is one such popular flavour, almost every country have their own version now of the basic pizza and the tomato sauce that started their journey from Italy.

In our family pizza is one food that is an undisputed winner for weekends and all fun times. These yummy, handy, quick and easy, Pizza Fingers are definitely a hit with kids and adults alike. The basic flavour inspiration is tomato based pizza sauce, which is very easy to make at home. I have cooked chicken in that sauce, but you can make a vegetarian version, or add mushrooms or simply make a cheese lover’s delight.

The delicious filling encased inside a crispy baked cover makes a great snack for tea parties, coveted finger food and a nutritious addition to lunchbox.

For Pizza Fingers :

12 slices white bread
2 chicken breasts
6 tomatoes
2 cloves garlic, crushed
1 small onion, finely chopped
A handful parsley leaves
1 teaspoon dried oregano
1 teaspoon dried basil
Black pepper, to taste
Salt, to taste
1 cup mozzarella cheese, shredded
4 tablespoons olive oil

This Is What You Do :

Remove tomato skins, chop them roughly.

Heat 2 tablespoons olive oil in a pan. Add onions and garlic, sauté for a few seconds till onions are translucent.

Add onions, tomatoes, garlic, parsley, salt and pepper to a blender. Process to a chunky mixture.

Add the chicken to the frying pan. Sauté till it changes colour.

Pour the tomato sauce over it. Cook covered for 5 minutes.

Stir in oregano and basil.

Cook uncovered till the moisture dries out. Remove from heat.

Let it come down to room temperature.

Meanwhile preheat the oven to 180 degrees C. Shred the cheese and trim the crust off the bread slices.

Flatten them with a rolling pin.

Wet your hands and dampen the slices slightly on both sides before adding the filling and rolling them up. This will help roll the slices without breaking them.

Place the cheese along one edge of the slice, top with chicken and tomato mix.

Roll this edge towards the other end firmly.

Prepare all rolls like this.

Lightly grease an oven proof tray. Place the rolls seam side down on it.

Brush the tops lightly with olive oil.

Sprinkle some more cheese over them.

Bake for 10- 15 minutes or till the bread turns crisp and golden and the cheese melts.
You can heat a heavy based or non stick skillet on low heat, grease it lightly and place the rolls seam side on it. Cover the pan for 2-3 minutes. Flip the rolls and toast till golden and crisp.

Serve hot with your favourite dip.

Makes 12 fingers

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