1Clean and cut the tomatoes. Line a rectangular tin with parchment sheet.
2Pre heat the oven at 180 degrees C with both the top and bottom rods on.
3Add 1 tbsp of black pepper powder and 3-4 tbsp of olive oil.Mix well.
4Place the tomatoes in the oven and bake for 40 mins.Turn off the oven.
5Heat a heavy bottom saucepan.Add 2 tbsp oil.Add chopped onion. Let it turn golden brown.
6Add garlic paste, mint leaves and green chili. Add 1 tsp salt. Turn off the heat.
7Grind it into a thick paste.
8In a bowl, mix flour, semolina, salt, sugar and instant dry yeast together.
9Add the ground ingredients.
10Add the roasted tomatoes.
11Mix all the ingredients together.
13Knead the dough for 6-7 minutes.
14Add 1 tbsp of oil. Knead for another 4-5 minutes.
15Shape it into a ball and place it in a well oiled bowl.
16Cover it with cling film and let it rise.
17Keep the dough in a warm place and let the dough double in volume.
18Punch down the dough gently. Knead for a minute or two.
19Shape it into a ball.
20Line a 8” round tin with parchment sheet. Place the dough carefully. Cover it with cling film.
21Let it proof for 20-25 mins. Now apply water on the dough using a brush.
22Pre heat the oven at 180 degrees C with top and the bottom rods on.
23Remove the cling film.
24Cover the baking tin with aluminium foil.Make a tent with aluminium foil.
25Bake for 18 minutes.Now take the baking tin out. Remove the aluminium foil. Egg wash the bread or apply salted butter.
26Place the tin back in the oven, without the aluminium foil.
27Bake for 4-5 minutes or until the crust is golden brown.
28Turn off the oven. Transfer the bread to a wire rack.Apply butter.
29Make small cuts in the bread using a sharp knife.
30Fill it with mozzarella cheese and spring onion.
31Place the bread back in the oven and bake for 4-5 minutes at 180 degrees C with the top rod alone on.