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Veg Pizza
By : Method
- To activate the yeast, mix it in a cup of warm water.
- Let it sit for about 10 min until creamy.
- In a bowl combine 2 cups of flour, sugar and salt.
- Mix all these dry ingredients.
- Add 1 tbsp of olive oil to all the dry ingredients.
- Pour in the yeast mixture and enough water to knead the dough until it forms a soft and elastic ball.
- The dough should be soft not sticky.
- If it is too sticky, add a bit more flour and knead it for another minute or so.
- Place the dough in a greased bowl and turn to coat all sides of the dough with olive oil.
- Cover with plastic wrap or a small wet towel.
- Allow the dough to rise in a warm place for about 1-2 hrs, until it doubles in size, then punch it down.
- Pre heat oven to 475 degrees F
- Knead the dough again for 2-3 min on a lightly floured surface.
- Form dough into a round ball and roll out into 4 6-inch circles with the help of a rolling pin.
- Put the rolled out pizza crust on the greased pizza pan or cookie sheet (putting it on cookie sheet or alumunium foil makes cleaning easier)
- Spread a layer of peeled tomato on top, leaving a one inch margin along the edges. Sprinkle with a handful of mozzarella and Parmesan cheese.
- Spread mushrooms, bell peppers, red onion and pineapple. (You can substitute any vegetable or fruit for your pizza topping)
- Top with the remaining mozarella and parmesan cheese, chilli flakes, oregano and basil.
- Bake it for 20-30 min at 400 degrees F until crust is golden.
- Let it stand for 5-10 min before slicing.
Ingredients:
For dough:
1 cup all purpose flour
1 cup whole wheat flour
2 tsp sugar
1 tsp salt
2-4 tbsp olive oil/Corn oil/Butter
1 1/2 tsp quick-rise active dry yeast
1 cup warm water (110 degrees F.)
For toppings:
1/4 lb. mushrooms, sliced
1 small red onion, sliced
1 green bell pepper, sliced
2 slices of pineapple, cubed
4 oz parmesan cheese, grated
4 oz mozarella cheese, grated
Seasoning:
1/4 tsp chillie flakes
1/4 tsp oregano
1/4 tsp basil
RECIPES BY SHAZIA
