Make an indent in the centre and put sugar and yeast.
Pour 1/2 cup warm water (not hot water) over the yeast.
Wait for 15 mins.
Mix yeast in the flour and add enough water to make a dough.
Add water slowly to this.
Cover the dough with a very big vessel or a wet cloth.
Leave it till it swells to double its size.
Before spreading it on the tray mix the dough again.
Divide the dough according to the size of the tray.
Grease the tray with oil.
Roll out the dough for about quarter inch thickness on the greased tray with your palm.
Leave it for 15 mins.
To prepare the sauce: Boil the tomatoes.
When the skin starts peeling, drain the water and cool.
Cut the tomatoes and put it in a liquidiser.
Do not add water.
Sieve the tomato pulp.
Heat oil in a vessel and add slit onions (cut lengthwise).
Cook for 5 mins.
Add the pulp, salt, sugar, chilli powder and boil for 10 mins.
Now spread the sauce on the rolled out dough in the tray.
Arrange the capsicum rings with space between each ring so that when you cut the pizza you will get pieces each with a capsicum.
Sprinkle plenty of cheese, coarsely powdered red chillies.
Bake in a pre-heated oven at 500 degrees F for 20 mins or till it turns golden brown.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.