Homemade Veg Pizza
This is a guest post from my sister Sathya – who has also been bitten by the culinary bug like me 😀 My sister is my partner in crime – we discuss recipes, cookery shows, restaurants, flavour combinations and such things endlessly. Although we’ve been in different cities after I got married – and at one point, different countries, even – that never stopped us from Skyping, calling, and emailing recipes to each other 😀
Whenever we ran out of ideas to cook, we would call each other and brainstorm, usually even late at night 😛 My sis is a lot more tech-savvy than I am, in the sense that she keeps a tab on latest food trends, delicious youtube cooking channels, shortcuts and easy tips for doing things, etc. So it was only natural that my blog also featured in our food-related discussions. On one such telephone call, I invited her to post one of our favourite recipes here – and she agreed.
Pizza is something that we both love. At one point, dinner depended wholly on takeout from Domino’s near our place as many as three times a week – sad, but true 😛 We’d heat up the leftovers and eat it for breakfast the next day, and it would taste really good. But now, we’ve almost stopped ordering from Domios or Pizza hut or any other take-out pizza stores. This, ever since my sister started making lip-smackingly delicious pizza at home.
It might sound like a lot of steps, but it is really simple and the outcome is so superior and way healthier because you can control what and how much you put in your pizza. Try this &you will surely think twice before buying pizza from the stores again!
Read up the recipe from Sathya below!
For the base:
- All purpose flour- 1 cup
- Yeast- 1tsp
- Olive oil- ½ cup for the dough, 2-3 tbsp for baking
- Salt to taste
- Sugar- 1 tsp
For the pizza sauce:
- Tomatoes- 2, medium sized
- Tomato purée – 200ml
- Garlic- 3-4 pods
- Pizza seasoning- 1tsp
- Salt and pepper to taste
- Olive oil- about a tablespoon
For the toppings, I used:
- Capsicum, sliced – 1no.
- Paneer, cubed- 100g
- Olives, pitted and sliced roughly 5-6
- Mozzarella Cheese, grated- about 150g
- Some pizza seasoning and Chilli flakes to garnish
- To make the dough, start off with preparing the yeast mixture. Mix yeast in some lukewarm water (about a cup) and mix in some sugar to activate the yeast. Set aside for about 10-15 minutes.
- Take all-purpose flour in a bowl, add some salt and give it a mix. You can also add some garlic powder or onion powder at this stage for some additional flavor.
- Once your yeast mixture becomes frothy, make a well in the dry mixture and add half a cup of olive oil along with the yeast mixture.
- Mix in all the ingredients slowly to form a sticky dough. Keep kneading the dough until it becomes a bit non-sticky.
- Cover the bowl with a muslin cloth dipped in warm water. Set aside in a warm place for about 3 hours. If you live in a very humid place, your dough will take lesser time to ferment. Check if the dough has risen to double its volume.
- Once the dough is ready, beat it down to remove any air bubbles and knead the dough for at least 10 mins.
- Press the dough and it should spring back. This means your dough is ready for baking. Preheat your oven to 220⁰C for 10 mins. Your oven needs to be really hot for the crust to bake well.
- Meanwhile, roll your pizza dough to the required size. You can even spread it with your fingers to make it look more rustic.
- Poke all around the dough with a fork so it bakes evenly without bubbling. Brush the crust with enough olive oil.
- Grease a pizza pan and blind bake the pizza dough for 15-16 minutes at 220⁰C. Once your crust is slightly golden brown, let it cool for about 10 minutes before assembling all your toppings.
- Apply a layer of the pizza sauce and assemble all the toppings. Sprinkle grated cheese over them, add seasoning and chilli flakes (optional). Drizzle olive oil all over the pizza and bake for another 10 mins at 180⁰C, or until the cheese has completely melted.
- To make the sauce, heat a pan with some olive oil and add freshly chopped garlic.
- Once the garlic is slightly golden brown, add your chopped tomatoes and tomato pureé. Cook this down to a thick paste, until you see oil separating from the sauce.
- Add some pizza/pasta seasoning, salt and pepper according to your taste and add some water to adjust the consistency of the sauce. Simmer for 5 mins and switch off the flame.
- I had yeast granules, so I had to wait for 20 minutes. If you have instant yeast, you can mix it with the dry ingredients and prepare the dough without waiting. Your dough will also rise faster.
- The water needs to be lukewarm and not hot, otherwise the yeast will die.
- The more you knead your dough, the better your crust will turn out.
- You can also bake the dough with all the toppings at once, for roughly 25-30 mins. I like to double bake to ensure it is not soggy in the middle.
Try it and let us know how it went!