Ingredients :
For the dough :
3 and 1/2 cups maida
1 tsp salt
1 tbsp sugar
2 tbsp olive oil
2 and 1/4 tsp active dry yeast
1 and 1/3 cup warm water
For the topping:
1 cup Pizza sauce (I used storebrought Ragu pizza sauce)
1 large onion diced and layers separated
1 capsicum diced
3/4 cup corn kernels
1 cup sliced mushrooms
1.5 cups grated mozarella cheese
1 tsp oil
Salt
Pepper powder
Oregano seasoning
Red chili flakes
Method:
- In a large bowl Mix yeast with warm water. Stir well and keep aside for 5-10 minutes. It will start to bubble and become frothy. If it doesnt then discard it and start with a new packet. Use the best quality yeast for good results.
- To the yeast mixture add salt, sugar, oil and maida and incorporate all. Dust the kitchen platform with maida and start kneading the dough. Knead it till the dough bounces back when you touch it with your finger. This may take 5-6 minutes.
- Apply little oil on the dough and keep it in a bowl and cover with cling film. Keep it in a warm place for 1 hour. I preheated the oven for 10 minutes and switched it off and kept the dough in it with the oven door slightly open.
- After an hour the dough would have become double in size. Punch it to remove the air and knead for a minute. Divide it into 2 equal balls.
- Preheat oven to 350F for 10 minutes
- Roll out each ball to the desired thickness and pinch the edges. Prick the base with a fork and apply half tsp oil on the base.
- Spread pizza sauce and the vegetables. Sprinkle salt if needed, pepper powder, chilli flakes and oregano and top it with mozarella cheese. Repeat with the second ball of dough.
- Bake in the oven for 15-20 minutes.
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