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.

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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.
Published in: on September 7, 2013 at 7:35 PM  Leave a Comment  
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Shenga Chutney

Namaskara!

A very simple chutney with strong flavours. Grab the ingredients and make it right away!

Ingredients: Makes a cup of chutney

  1. Roasted Shenga – Roasted Groundnuts – 1/4 Cup
  2. Coriander Leaves – 2 Sprigs
  3. Curry Leaves – 10
  4. Dry Red Chilli – 2
  5. Green Chilli – 1
  6. Dry Coconut – Scraped – 1/4 Cup
  7. Wet Coconut – Scraped – 1/4 Cup
  8. Dates – Kharjura – Deseeded – 2 pieces
  9. Garlic – 2-3 Cloves
  10. Jeera – Cumin – 1 Tsp
  11. Salt
  12. Water
  13. Lemon Juice – 1/2 Lemon’s

Method:

  1. Grind all ingredients with water except lemon.
  2. Mix in lemon juice.

To Serve:

  1. Serve with rava dosa, appams, jolada roti (bhakkri) etc.

Culinary Secrets:

  1. Use byadagi variety of red chilly for nice aroma.
  2. Remove the skin on the roasted shenga/groundnut if desired.
  3. Soak dates in water for 5 minutes.

 

Published in: on January 27, 2013 at 1:48 PM  Leave a Comment  
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