Growing up, my parents and I would visit India every few years to visit extended family in the state of Gujarat. The city of Ahmedabad is where my dad’s side of the family lives, and it's a very cosmopolitan place with a thriving fusion foodie culture. There are constantly new things to try, with Indian-ized versions of Mexican, Italian and Chinese food. One of the most longstanding Non-Resident Indian (NRI) favorites is Freezeland. We'll order several things off the menu, but my favorite item by far is their Bhakri Pizza, also known as Jasuben’s pizza because she was the creator of the style, and they continue to be sold by street vendors around the city.

It’s fairly easy to make at home too!

For the pizza base:

• 1/2 cup all-purpose flour
• 1/2 cup wheat flour
• 2 tsp oil
• 1/2 tsp carom seeds
• 1/2 tsp baking powder
• Salt to taste

Prep:
Mix all these with just enough water into a soft, pliable dough. Pinch balls from it and roll into small circles. Let rest for 15-20 minutes.

For the purée:

• 1 lb tomatoes
• 1 medium-sized onion
• 1/2 tsp of sugar
• 1/2 tsp of red chili powder
• 1 tbsp ketchup

Prep:
Blanch the tomatoes, peel and crush them. Heat 1 tsp oil, add the chopped onions and sauté. Add tomato pulp and cook for 5 minutes. Add salt, sugar and chili powder. Let cool and blend into a purée.

Toppings:

• Diced onions
• Diced green peppers
• Grated Amul cheese (available at Indian grocery stores)

Assembling the pizza:
Place the rolled dough on a baking tray. Apply the purée. Sprinkle the chopped onions and capsicum. Bake in a preheated oven at 375 degrees for 12 minutes. Top with grated Amul cheese.

Serve hot!