Ingredients:
• For the bread base:
• 1/2 kg – Maida
• 15 g – instant Yeast
• 10 g – Butter
• 30 g – Sugar
• 10 g – salt
• Water
• For pizza:
• 2 tbsp – pizza sauce
• 2 – Tomatoes
• 10 cobs – baby Corn
• 1 – red bell pepper
• 1 – green bell pepper
• 1 – yellow bell pepper
• 1 – Onion
• 200 g – Paneer
• Italian seasoning (Herbs)
• Mozzarella cheese
• Chilli flakes
Method:
- For the bread base: Take maida in a large mixing bowl and make a well in the center.
- Put sugar, salt and instant yeast in the center of the well.
- Add luke warm water and mix well with your hands until the yeast becomes frothy and dissolves completely.
- Now gradually add the maida into the yeast mixture and enough water and knead for about 20 mins incorporating air bubbles, and make a soft dough.
- Add melted butter to the dough and knead well until well incorporated.
- Rest the dough for 1 hour covering the bowl with cling film or wet towel.
- The dough would raise to double its volume.
- After an hour, knock down the air in the dough and divide the dough into three parts.
- Flour the work surface and roll a ball into a flat disk of desired thickness (depends on how thick you like your pizza crust to be).
- Prick holes with fork.
- Place on greased tray and let it raise for another 10 mins.
- Preheat the oven to 210 C and bake for 10 mins.
- Allow it to cool on wire rack.
- Cover and store in the fridge until use.
- This quantity would make 3 medium sized bread bases. For vegetable cheese pizza:
- Place the bread base on the baking tray.
- Spread two tbsp of pizza sauce on the base evenly.
- Arrange the baby corn, paneer cubes, diced onion, tomato and bell peppers and sprinkle grated cheese over the pizza.
- Microwave it at maximum temperature for 3 mins or until the cheese melts completely.
- Serve topped with Italian herbs and chilly flakes.
- Recipe courtesy: 4th sense cooking