This savory tart along with a side of roasted potatoes was our dinner yesterday. I've used a combination of onions, mushrooms, and bell peppers here since that's what I happened to have on hand; you can use whatever vegetables you'd like as toppings for the crust. I took the easy way out and used a can of store-bought pizza dough for the base, but if you're feeling particularly enterprising, you can go ahead and make your own.
Straight out of the oven, this is one of those meals that brightens up a cold winter's night, and we've certainly had our share of those this year!
1 can (11 oz) refrigerated thin pizza crust (I used this)
1-2 Tbsp oil
3-4 garlic cloves, crushed
1 onion, finely chopped
¼ cup chopped chives
1 10 oz pack mushrooms, sliced
1 orange bell pepper, thinly sliced
1 cup shredded cheese (I used mozzarella)
Red pepper flakes
¾ Tbsp dried fenugreek leaves/ kasuri methi
Heat oil in a pan and cook the onions over medium heat. Add the garlic, chives, salt, pepper, red pepper flakes, and dried fenugreek leaves (do not omit the kasuri methi- it lends a wonderful flavor to the tart). Add mushrooms and cook until they are tender and all the liquid has evaporated.
Preheat oven to 425 F. Grease a cookie sheet. Unroll the dough on the cookie sheet. Starting at the center, press out the dough into a rectangle.
Prebake the dough (required only if you want a crispier crust) for 5-7 minutes.
Spread the onion-mushroom mixture on the prebaked crust and sprinkle the bell pepper slices evenly over it. Top with cheese. Bake for 10 to 12 minutes, or until edges of crust are golden brown and the cheese is melted.
Slice and serve warm.