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1 cup - all purpose flour
1 cup - whole
2 tsp -
1 tsp -salt
4 tbsp -
1.5 tsp - quick-rise active
1 cup - warm water
1 cup - mushrooms, sliced
1 - small red onion, sliced
1 - green bell pepper, sliced
2 - slices of pineapple, cubed
4 oz - parmesan cheese, grated
4 oz - mozzarella cheese, grated
1/4 tsp - chilli flakes
1/4 tsp -
1/4 tsp -
How to Make Veg Pizza
To activate the yeast, mix it in a cup of warm water. Let it sit for about 10 mins 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 mins 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 aluminium 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 mozzarella, parmesan cheese, chilli flakes, oregano and basil.
Bake it for 20-30 mins at 400 degrees F until crust is golden.
Let it stand for 5-10 mins before slicing.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.