Corn-o-Live Pizza

Namaskara!

Home-made pizza recipe. Prepare a pizza yourself.

Ingredients: Makes 2-3 Pizzas

Section I: Pizza Dough:

1. Whole Wheat Flour – 1 1/2 Cup
2. Refined Flour – 1 1/2 Cup
3. Yeast – 3 Tsp [Active dry yeast]
4. Salt – 1 Tsp
5. Sugar – 1 Tsp
6. Warm Water – 1/2 Cup + For kneading dough
7. Olive Oil – 1 Tbsp

Method:

1. In lukewarm water, sprinkle yeast, sugar & salt.
2. Mix gently and keep aside 15 minutes covered & undisturbed. The yeast mixture will froth up.
3. Sieve both flours in a deep vessel.
4. Make a well in the centre. Pour the yeast mixture slowly.
5. Make a soft, smooth dough with warm water as required.
6. Keep it aside for proving for 15 minutes. Keep it covered with damp muslin cloth/ white cloth.

Section II: Tomato Sauce for pizza base:

Ingredients:

1. Tomatoes  – Blanched & pureed – 5
2. Garlic – Minced/Chopped – 5-6 cloves
3. Ready Tomato Puree/ Tomato Ketchup – 1 Tbsp
4. Salt – As required
5. Sugar – 1/2 Tsp
6. Dried Basil – 1 Tsp
7. Dried Oregano –  1 Tsp
8. White Pepper Powder – 1/2 Tsp
9. Olive Oil – 1 Tbsp

Method:

1. Heat olive oil in a pan. Add garlic. Saute.
2. Add the pureed tomatoes.
3. Bring it to a boil.
4. Add tomato puree or ketchup. Mix well.
5. Add salt, sugar.
6. Season with basil, oregano and white pepper powder.
7. Check the seasoning and simmer.
8. When the sauce thickens remove from heat and keep aside.

Section III: For the toppings:

Ingredients:

1. Onions – Diced & Layered – 1 Big
2. Green Capsicum – Diced – 1
3. Corn Kernels – 1/2 Cup
4. Green Chillies / Jalapenos – As Required
5. Green Olives – Sliced – 1/2 Cup
6. Black Olives – Sliced – 1/2 Cup
7. Oregano  – For sprinkling
8. Mozzarella Cheese – Grated – 1 Cup
9. Cheddar Cheese – Grated – 3/4 Cup
10. Olive Oil – 2 Tbsp

Method for making pizza:

1. Pre-heat oven to 220°C / 425°F.
2. Make 3 parts for thick crust pizza or 4 parts for thin crust, from the pizza dough.
3. On a lightly floured surface, with oiled hands roll out a portion of the pizza dough: Thick/Thin. [Use hands to roll out or use a rolling pin rolling with light pressure]
4. Transfer the rolled out pizza onto a baking tray.
5. Prick holes on the pizza surface using a fork. [This helps in the pizza not swelling up during further proving or while roasting].
6. Keep covered with a damp muslin cloth for another 5-10 mins.
7. After the pizza base has proved, spread some sauce made in Step II on top of the pizza base surface. Spread it evenly. Leave out the edges.
8. Spread both of the cheeses on top.
9. Spread & arrange onions, chillies/jalapeno, capsicum.
10. Sprinkle some corn kernels on the whole pizza.
11. Spread some more of both the cheeses.
12. Sprinkle oregano.
13. Spread some olives on the pizza surface.
14. Brush some olive oil on the edges.
15. Keep in pre-heated oven for 10 minutes for thin crust, for 12 minutes for thick crust or till golden brown on the edges.

To Serve:

1. Cut slices and serve hot with sauce/ ketchup/ tomato basil sauce made in Step II.

Culinary Secrets:

1. Make sure the active dried yeast you use has been recently manufactured or the pizza dough will not rise.
2. Change the toppings as you like, add yellow/ red bell peppers, zucchini or any topping of your choice.
3. Add black pepper to sauce if white pepper is not available.

Vegetable Macaroni and Cheese

Namaskara!

Or I should say “buon giorno” – hello in Italian… The very famous “Macaroni and Cheese” has it roots in Italy and considered to be a staple fav among the English. Read more on “Macaroni and Cheese” . Make this for an early supper or serve it for main course as part of a large 5 course meal.

Ingredients: 4 Servings

1. Macaroni – 2 Cups
2. Olive Oil – 1 Tbsp+1 Tsp
3. Butter – 1/2 Tbsp
4. Garlic – Crushed –  5-6 Cloves
5. Ginger – Crushed – 1/2″
6. Onions – Chopped Fine – 1 Medium
7. Red Bell Pepper – Chopped medium – 1/2
8. Yellow Bell Pepper – Chopped medium – 1/2
9. Green Capsicum – Chopped medium – 1/2
10. Baby Corn – Sliced diagonally medium – 2
11. Cherry Tomatoes – Sliced Lengthwise – 4-5
12. Black Pepper – Crushed – 1 Tsp
13. Basil Leaves – 2-3
14. Parmesan Cheese – Grated – 100 Gms or as required
15. Red Chilli Flakes – 1/2 tsp
16. Oregano – 3/4 Tsp

Method:

1. Cook the 2 Cups of macaroni with 3 Cups of water or as per the cooking instructions on the packet. The macaroni should be cooked Al Dente. (Just Done).
2. Drain the excess water and pour cold water on the macaroni in a colander. (big sieve). Keep aside.
3. Heat olive oil and butter in a pan. Add the onions and roast a bit.
4. Add the garlic and ginger. Saute for a minute.
5. Add all the chopped bell peppers, baby corn and saute on high flame.
6. Add the cherry tomatoes  and basil leaves and immediately add salt to taste; stir and add the macaroni. Turn off the heat.
7. Season with black pepper, oregano and red chilli flakes. Toss the macaroni gently.
8. Transfer the macaroni to a microwave dish.
9. Drop in the grated cheese on top.
10. Put the macaroni on microwave high for 2-3 minutes or till the cheese melts on top.

To serve:

1. Serve hot with a basil leaf on top with chilli sauce.

Culinary Secrets:

1. Add a tsp of olive oil while cooking/boiling the macaroni, so that the macaroni do not stick with each other and gives a nice glaze.
2. Add any vergetables of your choice like brocolli, corn nibblets, carrots etc with any sauce like tabasco or red chilli sauce.
3. You could use Cheddar cheese instead of Parmesan.
4. You could cover the pan with cheese on top to melt and do not have to microwave at all.

Enjoy the Italian dish. Until next time, Ciao!!!