I call this home made pizza 3 ways, since I have used 3 different pizza ‘trays’. It just goes to show, you don’t need any fancy equipment. Just any non-stick oven safe container will do.
It was a sunday afternoon again. I could sense that the kids’ hearts silently were singing for pizza! as also, the cost of take-away pizzas silently wrecking our peace of mind. I had come across many pizza recipes on the internet, too many to name. Having considered them carefully, I decided to make pizza at home. I have fast acting yeast at home since I bake bread at times.
For the topping the three different colored peppers, red onion, sweet corn are a regular in my fridge.
All I had to do was to get started!
Ingredients I used were :
for the dough:
whole wheat flour – 2 cups
plain flour – 2 cups
fast acting dry yeast – 2 tsp (followed instructions on the container 1 tsp for 500 g)
sugar – 1 tbsp
olive oil – 1/4 cup aiming for a crispy base
salt to taste
lukewarm water (to help the activation of the yeast; I use lukewarm water for making roti dough too)
for the sauce:
olive oil – 1 tbsp
tomatoes – 2 chopped fine
red pepper – 1/2 chopped fine
garlic flakes – 1 tsp
salt and pepper to taste
for the topping:
3 different colored peppers – green, red and yellow chopped into small pieces
sweet corn – I used frozen ones, thawed
red onion – chopped into small pieces
low fat shredded cheddar cheese ( or low fat mozzarella cheese )(for lacto-free version, use lacto-free cheese)
- take wheat flour and plain flour in a wide bowl
- to this add 2 tsp of fast action dry yeast, sugar, salt to taste and mix well
add 1/4 cup of olive oil and mix it in
- adding small amounts of lukewarm water at a time prepare a soft(a bit sticky) dough
- knead this dough really well for about 5-10 minutes. the dough will become smooth and not sticky anymore. this step is crucial for the base to turn out soft and airy. do not skip the kneading process.
- divide it into 3 or 4 portions depending on the size of your pans/tins
- I used a cake tin (8″ diameter), loaf tin (7.5″ base length) and a pizza tray (13″ diameter)
- cover with a plate. allow it to rest for 30 minutes
- the dough would have risen after 30 min
- while the dough is resting, we can prepare the sauce
- in a pan heat 1 tsp of olive oil, add chopped red pepper and saute at medium-high temp
- cook until peppers develop a slightly shriveled surface
- add chopped tomatoes saute, cook adding a pinch of salt
- add Italian seasoning, garlic flakes, pepper
- cover, saute on and off until tomatoes become really mushy and well cooked
- take it off the heat, allow to cool
- once cooled, grind in the mixer grinder to form a smooth paste
- sauce is ready
- spread the sauce over the risen dough. don’t be stringent here. it is the sauce and the topping that gives the flavor to the pizza. sauce is very important
- spread vegetables, pineapple pieces
- spread shredded cheese
- bake in the pre-heated oven at 220 deg Celsius, in the middle rack for 10-15 minutes. Check whether it is cooked in the middle as you would check a cake – by inserting a skewer or a knife in the center. if it comes our clean and the edges are nice and brown, the pizza is cooked. If not, place it back in the oven cook for further 2 min or 5 min or even 10 min as needed depending on the thickness of the pizza, checking whether it is cooked.
- for the pizza tray pizza, it took 12 minutes to bake completely. the crust came out nice and crispy
- for the loaf tin pizza, it took 12 min + 5 min at 190 deg C. outer crust was brown, but needed cooking in the center, hence cooked it at reduced temp
- the cake tin pizza needed 12 min at 220 deg C + 10 min at 190 deg C
serve with ketchup or dip of your choice!