Vegetarian pizza, made with tomatoes, onions and capsicum (green bell pepper). Homemade pizza base, not store bought.
Recipe for the base, and pizza itself under the cut.
- 225 g flour/mida, plus a little extra for dusting
- ½ level teaspoon salt
- 4 tablespoons olive oil
- Oregano, thyme and pepper to taste
- 4 tablespoons warm water
- 2 tablespoons active yeast
- One tomato, chopped
- One onion, chopped
- One capsicum (green bell pepper), chopped
- 75g shredded cheese – mozarella, or cheddar, both taste equally good
- 2 tablespoons pizza sauce (store bought, or use this recipe to make your own)
- Sift the flour into a bowl along with the salt, some pepper and the herbs.
- Make a well in the centre and pour in 2 tablespoons of the olive oil.
- Warm the water until it is lukewarm, then add a teaspoon of sugar. Add the yeast, and cover with a lid. After five minutes, add the water to the flour to make a dough. The water should be bubbly if the yeast is active.
- Mix the flour and water to form a soft (though not sticky) dough – you may find that you have to add a further tablespoon or so of water to get the right consistency.
- Make into a large ball and set aside in a warm place so that it will rise. This may take a few hours, minimum time required for rising would be 2 hours.
Baking the pizza-
- Preheat the oven to 190°C for at least 30 minutes, preferably an hour.
- Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way.
- Take the ball of pizza dough, and flatten it with your hands on a floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thickness. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter – 8-10 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.
- Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.
- Spoon on the tomato sauce, sprinkle with cheese, and place the toppings on the pizza. I usually toss some more oregano, thyme, salt and pepper onto the vegetables.
- Bake the pizza at 190°C for about 15-20 minutes, or until the crust is browned and the cheese is golden. If you want, toward the end of the cooking time you can sprinkle on a little more cheese, which is what I did.
Done! Easy, and
very satisfyingly tasty.
[music| Pareshaan: Shalmali Kolgade, ‘Ishaqzaade’ OST ]