Pizza cupcakes with tandoori eggplant

Ingredients for pizza cupcakes :-

• 2.5 cup of flour (half whole wheat flour and half all-purpose flour
• 1.5 tsp of rapid rise yeast
• 1 tsp of salt
• 1 Tbsp of sugar
• 3 Tbsp of oil

For veggies:-

• 2-3 Tbsp of oil
• 4 Chinese long eggplant, cubed into 1/2 pieces
• Red chilli powder to taste
• 2 tsp of tandoori masala
• Salt and pepper to taste

For tomato chutney :-

• 1 Tbsp of oil
• 1/2 tsp of mustard seeds
• 1 small onion finely chopped
• 2 green chillies, finely chopped
• 4 garlic clove, finely chopped
•  1/4 tsp of turmeric powder
•  Salt to taste
• 5 medium red tomatoes finely chopped

Other ingredients :-

• 1/4 of medium red onion, chopped
• 1/4 cup of chopped cilantro
• 1/2-3/4 cup of shredded mozzarella and cheddar cheese

 Method for pizza cupcakes :-
For dough :-

1. Mix yeast in 1 cup of warm water with sugar and let it stand for 10 min until it becomes foamy and doubled in volume.
2. Then in a large bowl, combine both the flour with the yeast mixture and mix well. Then add oil, salt and knead until the dough become smooth and supple.
3. Place the dough in an oiled bowl, cover it loosely with damp kitchen towel and allow the dough to rise until it doubles in size about 1 to 2 hours.

For vegetables :-

1. Heat oil in a pan and add eggplants, salt and let it cook for 8-10 minutes, stirring in between.
2. When the eggplants are almost done, add chilli powder, tandoori masala, mix and cook further until it is done. Keep it aside.

For chutney :-

1. Heat oil in a pan, splutter mustard seeds. Then add onion and cook until translucent .
2. Now add garlic, turmeric, chilly, salt and tomatoes and let it cook until the tomatoes are super tender, mashable and thick.
3. Lastly add in the cilantro and chutney is done.

Assembling pizza cupcakes :-

1. Now punch down the dough and divide the dough into 12 equal balls. Divide tomato chutney and stir-fried eggplants into 12 parts.
2. Now flatten the ball and spread it in the muffin cup by stretching the dough and press down over the cup edges.
3. Now add tomato chutney in the bottom and then add eggplants followed by raw onions and cheese. Repeat same with the remaining cupcakes.
4. Bake at 425 F for 12-15 minutes until the cheese is melted and browned.