New Update
| Main ingredients | Refined flour, Dry yeast, Sugar, Oil, Tomatoes, Garlic, Onion, Black pepper powder, Red chilli powder, Red chilli flakes, Tomato ketchup, Fresh basil leaves, Mixed cheese, Corn kernels, Green capsicum, Cottage cheese |
| Cuisine | Italian |
| Course | Snack |
| Prep time | 1-2 hours |
| Cook time | 35-40 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Eash |
| Others | Vegetarian |
Ingredients
- Dough
- 2 cups refined flour (maida) + for dusting
- 1 teaspoon salt
- 2 teaspoons dried yeast
- 1 teaspoon sugar
- 2 tablespoons oil + for greasing
- Sauce
- 4 medium tomatoes
- 1 tablespoon oil
- 1 tablespoon chopped garlic
- 1 medium onion, chopped
- Salt to taste
- Black pepper powder to taste
- ½ teaspoon red chilli powder
- ½ teaspoon red chilli flakes
- 1½ tablespoons tomato ketchup
- 5-6 fresh basil leaves + for garnish
- Topping
- 100 grams grated mixed cheese
- Onion rings as required
- Tomato slices as required
- Boiled corn kernels to sprinkle
- Sliced green capsicum as required
- 100 grams cottage cheese, cut into small pieces
- Salt to taste
- Red chilli flakes to sprinkle
Method
- Take refined flour in a mixing bowl, add salt and mix well.
- Take dried yeast in a small bowl, add sugar and 2 tablespoons warm water, mix well and set aside for 5-10 minutes to activate.
- Add yeast mixture to the refined flour, along with1 tablespoon oil. Add ¾ cup water gradually and knead to soft dough. Add remaining oil and knead again.
- Lightly grease the same mixing bowl with a little oil, keep the dough in it, cover with a moist muslin cloth and set aside in a warm place for 30-35 minutes or till the dough doubles in volume.
- For sauce, roughly chop tomatoes, transfer into a grinder jar and grind to coarse paste.
- Heat oil in a non-stick pan, add garlic and sauté for 30 seconds.
- Add onion, mix and sauté till translucent. Add tomato puree, salt, black pepper powder, red chilli powder and red chilli flakes and mix well. Once the mixture comes to a boil, cover and cook on medium heat for 8-10 minutes.
- Add tomato ketchup, mix well and cook for 1-2 minutes.
- Tear basil leaves roughly and add to the pan. Take the pan off the heat and allow to cool.
- Knock back the dough and knead again, Divide the dough into 2 equal portions and shape them into balls.
- Dust some refined flour on the worktop, keep one ball over it, sprinkle some flour over the dough ball and roll into a thin disk. Prick it with a fork.
- Preheat the oven to 200º C.
- Heat a non-stick tawa, place the rolled disk on it and cook on medium heat for 5-6 minutes.
- Meanwhile roll out the other dough ball similarly.
- Once the underside of the disk on the tawa is cooked properly, flip it. Switch off the heat, spread pizza sauce generously on top and sprinkle 50 grams grated mixed cheese over the sauce.
- Arrange onion rings and tomato slices on top. Sprinkle corn kernels and arrange capsicum and cottage cheese pieces on top. Sprinkle salt and red chilli flakes on top.
- Switch on the heat, cover and cook the pizza on low heat for 8-10 minutes.
- Transfer the other disk on a baking tray and prick it with a fork. Follow the process as with the earlier pizza. Keep the tray in the preheated oven and bake for 8-10 minutes.
- Take the pizza off the tawa onto the worktop and cut it into wedges. Garnish with a few basil leaves and serve.
Take the tray out of the oven, transfer the pizza onto the worktop and cut it into wedges. Garnish with basil leaves and serve.
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