Easy French Bread Pizza Recipe (Ready in 20 Minutes!)

                                                                      

Make crispy, cheesy French Bread Pizza at home in just 20 minutes! This quick and easy recipe uses simple pantry ingredients for a crowd-pleasing meal.

French bread pizza is the easiest way to make pizza at home, and it's ready within 25 minutes. It is made crisp and soft. Garlicky and herby pizza sauce makes your bread pizza delicious and flavorful. It has incredible flavor and perfect texture (crisp exterior, soft interior), and it’s so easy to customize

I have already shared French bread in my last recipe. Now I made a pizza with French bread. I used mushrooms and olives for pizza topping, along with a garlicky cheese mixture, while you can add veggies, chicken, or mincemeat of your choice. Whatever you do, like most, add it on top of the pizza. But in this recipe, garlic is the main ingredient, of this recipe as shown in the name of the recipe.

                                                                   

How to Store!

These actually make great leftovers! To properly store:

1. Let cool.
2. Wrap in plastic wrap or foil and transfer to the refrigerator.
3. They store there for up to 2 days.

For the best result, follow my detailed step-by-step photos

Instructions and tips below the recipe card

Homemade French Bread Pizza Ingredients:

French bread. Use soft-crusted French bread from the store that’s wrapped in plastic, or you can make my recipe for homemade French bread.d

Cheese: Use mozzarella and cheddar together for the texture. But I used mozzarella cheese as I didn’t have it at home.  

Pizza sauce: I highly recommend my homemade pizza sauce for this. It will only add a few minutes of prep. Worth it

Pizza seasoning: Usually, people give the final touch with oregano by sprinkling it on top of the pizza. But here I used my homemade pizza seasoning. It makes your pizza extra-flavored and aromatic.    

Olives and Mushrooms: I used both ingredients in the topping. But you can vary by using peppers, tomato slices, onion slices, and sausages.

Garlicky cheese: To prepare spiced garlicky cheese, I mixed fresh crushed garlic, peri red chili, and parsley with the grated cheese. You can use garlic powder instead of fresh chopped garlic, and if you don’t like spiced cheese, then skip peri red chili and use black pepper instead of chili.

                                             

                                       

For more similar recipes:

Stuffed chicken bread

Chicken bread roll

Sausage bread roll

Calzone

Mince bun burger

Beef tikka pizza

If you have tried this French Bread Pizza, don’t forget to rate the recipe. You can also follow me on social media.

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Combine chopped garlic, parsley, and peri red chili with the cheese. 

                     

And mix them well together. Preheat the oven to 180 C degrees and lightly grease the baking tray.

      

Cut the French bread loaf into medium-sized slices,s or cut the French bread in half evenly through the length.

                  

Spread the pizza sauce over each piece.e

               

Sprinkle evenly with the garlicky cheese mixture, re and place some slices of mushrooms.

              

Add olives on top, and then finish with the desired topping or pizza seasoning.

             

Bake in a preheated oven at 180 C until the cheese is fully melted, about 10-15 minutes. If you like to brown it, then broil during the last 1 minute or so (keep a close eye on it)

                       

Garlic French bread pizza is baked.

       

Serve hot with a hot cup of tea.

                 

Easy Veggie Raita Recipe (Quick Indian Yogurt Dip)

                                                                       

 A classic, low-calorie mixed vegetable raita recipe made with fresh cucumbers, tomatoes, and soothing yogurt. The perfect cooling side dish for spicy meals!

Veggie Raita is the simplest veggie raita recipe that requires just a few ingredients and some chopped veggies. It can lift your meal to several notches. I serve veggie raita with parathas, pulao, chicken biryani, khichdi, tahari, and just about everything.
               

It makes for a wholesome and delicious side dish and can be rustled up in a jiffy. Mix Veggie Raita is a very delicious and healthy Recipe as well. It is a healthy meal, full of nutrients and an energetic side dish, so let's begin. 

Recipe tips:

You can add any vegetables or herbs that you like; just be sure to chop or grate them finely. Grated carrots, finely chopped capsicum, and cucumber work well. If you choose to use a potato, make sure it is boiled first.

You can use either green chili or red chili powder for some heat. If you prefer, feel free to skip both options.

Adding black salt enhances the flavor, so I recommend using it. If you don’t like black salt, you can substitute it with regular table salt.

This dish can be stored in the fridge until evening, but it is best enjoyed fresh.

                                                                                    
                                                                                 

If you have tried this Veggie Raita, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Take all ingredients and prepare all veggies.

             

In a bowl, whisk the yogurt very well till it turns to a smooth texture... 

                     

Keep whisking by adding all spices and milk. 

                                                

Now mix all chopped veggies with yogurt, and adjust the salt and pepper; you can do less or more according to taste.

Now ready to serve with biryani, pulao, tahari, and khichdi  

                                                               

Crispy Lahori Fish Fry Recipe (Authentic Street Style)

                                                                      

Learn how to make the ultimate crispy Lahori Fried Fish at home! This authentic Pakistani street-food recipe features a bold, spicy gram flour coating.

Fish Fry is a spicy, crispy-flavored seafood meal, made with some basic spices and then deep-fried. Every city in Pakistan presents its own taste and culture, and Lahore, the most historic city in Pakistan, presents its spicy and crunchy Lahori fried fish recipe. This Pakistani recipe is eaten all over Pakistan, especially during the winter season, but no other city does it better than Lahore.

Lahori fish is famous all over Pakistan, and in winter, eateries and restaurants that serve fish can be seen jam-packed with customers who are willing to get their hands on the hot, steamy fried fish recipes. This recipe was made famous by roadside fish eateries and restaurant-style. Before the process of frying, the fish is covered in a batter or flour, which is mixed with herbs, masala, and spices.

                                       

It is eaten all over the world, including in Britain, the USA, and European countries. Both varieties of fish, i.e., saltwater fish and freshwater fish, can be fried using the same frying techniques and can be served with various sauces, French fries, and rice.

You can also find tandoori fish, fish chips, fried fish, and tomato fish on my blog. Soon, inshallah, I will share fish kata kat, fish kebabs, finger fish, and fish biryani. Here I used Anushka fish fillet; you can use any type of fish that you like most. So let’s begin 

If you have tried this Lahori Fish, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To make this recipe, firstly rinse the fish fillet by applying flour and turmeric powder; with this method, the smell goes away. You can find this method in my previous post, Easy Fried Fish.

                     

Crush the garlic cloves in a mortar.   

      

Take a bowl or plate and add lemon juice and garlic. 

                

Now add the combined powdered spices.

                  

Stir to mix well by splashing some water, then add gram flour and mix with spices by adding 1-2 tbsp water, and make a thick paste.          

Now coat the masala paste on the fish fillets very well. Once all the masala paste is applied to the fish fillets.

  

Keep in the refrigerator for marination for around 5-6 hours.    

              

         

Heat the oil in the wok on a medium flame.

                           

In the meantime, take out the marinated fish from the refrigerator, mix it all again, and adjust salt and spices if needed.

                                 

Slide the fish in medium-hot oil and let them fry on medium-high flame, then flip the side of the fillets, fry each side of the fillet for 3-4 minutes, and fry 1-2 fillets in one batch, until you get a nice brown color.

                      

Drain them out on a kitchen towel. Now transfer to the serving plate and garnish with onion slices and lemon wedges.

                         

                        

Serve it with green chutney and Rotis.  

                             
                              

Easy Shahi Tukra Recipe with Khoya - Eid Special Dessert

   

Step-by-step guide to making quick, delicious Shahi Tukra with milk and fresh mawa crumbles. Perfect creamy instant sweet dish for festivals and special occasions!

Shahi tukda, having its roots in Mughlai cuisine, is a rich and creamy royal dessert made up of bread, condensed milk or cream, dry fruits, along with khoya or powdered milk, 

It is particularly prepared during the festive month of Ramzan and on Eid, and it is also known as Double ka Meetha.

Shahi Tukda is a royal dessert made by deep-frying bread and then drizzling it with thick, luscious rabdi. This delightful treat is not only one of the best desserts but also easy to make. Here’s how to prepare Shahi Tukda at home. 

 

Pakistani cuisine offers a wide variety of dessert options. You can continually create new varieties, and there will always be more to explore. However, one of the most noteworthy desserts in Pakistan is Shahi Tukda.

                                        

My Latest Video: Shahi Tukda Recipe:

Interestingly, despite it being a royal dessert, you would be pleased to know that it is, in totality, a simple dish to pull off. Hence, I have often made and served it at festivals as well as parties.

These days, many people try the Shahi Tukda Recipe with condensed milk or with milkmaid, which is really fine. However, in the earlier days, it was made by frying the bread slices in pure ghee and topping them with reduced milk or rabdi.

Especially relevant is the fact that you can keep the bread pieces ready and assemble them just when your guests arrive. That way, they wouldn’t go all soggy. It is as simple to make and serve.

My grandmother used to prepare it on special occasions 

But I thought, why don’t we make it without any occasion? So, the main ingredients are bread, cream, and khoya. I used homemade khoya; you can use store-bought if available easily in your area. Here I will tell you step-by-step photos you must follow. So, let’s begin with step-by-step photos....

Tips to make the Best Shahi Tukda:

1. To prepare shahi tukda, use slices of stale bakery bread
2. Use fresh milk instead of tetra-pack milk
3. If you have any health issues, you can skip the cream
4. Instead of white sugar, you can use brown sugar as well
5. Frying bread slices in Desi ghee will bring out the real taste of Mughlai cuisine
6. While frying the bread, be very careful. It burns in a second. So make sure the ghee is not too hot, and fry the bread slices on medium-low heat until they are golden brown.
7. The sugar syrup should not be too thick. Just let the sugar melt, then cook the syrup for 5-6 minutes on low heat.
8. The rabdi to top shahi tukda should be of a flowing consistency but not too thin.
9. If you like crunchy shahi toast, dip the bread in syrup for just 5-10 seconds. If you like it soft, dip for 15-20 seconds.

                                                   

If you have tried this Shahi Tukda, then don’t forget to rate the recipe. You can also follow me on social media.

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To prepare shahi tukda, first cut the bread slices in half to a rectangular shape or as the desired shape, and set them aside...

                  

Boil the fresh milk properly.

Coarsely chop the almonds and pistachios, and chop the coconut into slices.
Note: prepare homemade khoya according to my recipe, or can be used store-bought

Add sugar and water in a saucepan/pot, cook the sugar syrup till it starts bubbling, then add food color. Stir to mix well, and further cook until the syrup thickens, then add kewra essence.

Heat the ghee in a frying pan, turning the flame to low, then place bread slices in medium-hot oil/ghee; shallow fry each side for 2 minutes or until nice golden color.

Repeat the same process with all remaining slices; shift to another dish.

Heat up the milk by adding green cardamom powder, and keep stirring on low-medium heat.

When the milk is thickened, reduce the heat to low; now put khoya and cream in the milk.

Keep stirring until khoya and cream dissolve. Turn off the flame.  

Now add sugar syrup to the prepared milk mixture.

      

Set all the fried bread slices on thedish..

Now start to pour the mixture over the bread slices. Right after sprinkling khoya

                         

Then garnish it with dry fruits. Shahi Tukda is done now; keep it in the fridge for an hour.

 

 Now ready to serve