1. Slice the onions and capsicum for topping into thin round slices. Keep aside.

2. Heat butter. Add chopped onions. Stir fry for 2-3 minutes.

3. Add tomato puree, bring to a boil.

4. Pound together garlic, chilli powder, salt, clove-cinnamon powder.

5. Add all ingredients except cornflour, simmer for 5 minutes.

6. Mix cornflour in 1/2 cup water to make smooth paste.

7. Add to the boiling sauce, stirring continuously to avoid lumps.

8. Stir and cook till thick enough to spread on pizza bread.

9. Cool, stirring occasionally, to avoid surface from drying up.

10. Keep aside:
    

    1. Arrange buttered bread slices on a grilling tray.

    2. Srpead a tbsp. of sauce or more to cover slice.

    3. Sprinkle some cheese and coriander over it.

    4. Put under a hot grill till cheese melts and toast is crisp.

    5. Serve warm with ketchup and crushed red chillies.

Making time: 30 minutes
Makes: 10-12 toasts
Shelflife: Best fresh after grilling. Sauce may be stored in the freezer for further use.