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Papadum pizza

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Ingredients for 1 servings:

  • 1 poppadom(s)
  • 1 tsp, heaped ketchup
  • 1 slice(s) salami
  • 1 tbsp, heaped cheese, coarsely grated
  • 1 pinch(s) of oregano

Instructions

Working time approx. 2 minutes; Rest time approx. 1 minute; Cooking/baking time approx. 1 minute; Total time approx. 4 minutes

3-continent fusion cuisine

Place the poppadom (also known as popadom, papadum, papad, or papar) on a microwave-safe plate. I use ready-made “Red Chili & Cumin Poppadoms,” but other poppadoms should work, such as homemade. Spread the ketchup thinly over the poppadom, almost to the edge. Tear or cut the salami into small bite-sized pieces and arrange them on top. Sprinkle the cheese on top, not too thickly and spreading it evenly. Sprinkle the oregano on top. Microwave until the cheese melts, about 10-20 seconds. After about half a minute, the poppadom pizza is ready to eat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Papadum pizza