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–+ servings

Indian Style Vegetable Pizza

Serving Size: 8
Note: This recipe requires (2) 12-inch pizza pans.

Recipe by: Tarla Dalal

Cook Times

Active Prep20
Hands-On Cook10
Hands-Off Cook12
Passive60
Total Time1 hour 42 minutes
Recipe Serving Size8

Cooking Tools Required

12 inch Pizza Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan

Ingredients

For the pizza sauce:

  • 6 tomato large
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic finely chopped
  • 1/2 cup onion finely chopped
  • 1/2 teaspoon dry oregano
  • 1 teaspoon crushed red pepper
  • 2 tablespoon ketchup
  • 1 teaspoon chili powder
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon sugar

For the pizza dough:

  • 3 1/4 cup all purpose flour plus extra for rolling
  • 1 1/2 cup lukewarm water
  • 2 teaspoon dry yeast
  • 1 teaspoon sugar
  • 2 teaspoon Kosher salt
  • 2 tablespoon extra virgin olive oil

For the pizza topping:

  • 1/2 cup onion thinly sliced
  • 1/2 cup green bell pepper thinly sliced
  • 1 1/2 cup mozzarella cheese grated or cheddar cheese
  • 1 teaspoon dry oregano
  • 1 teaspoon crushed red pepper
  • 2 teaspoon extra virgin olive oil for drizzling

Instructions

Make the pizza dough:

  • To make the pizza dough, combine 1/3 cup of the lukewarm water, dry yeast and sugar in a small bowl and mix well. Cover with a lid and keep aside for 5 minutes. Combine the plain flour, yeast-water mixture, remaining lukewarm water, olive oil and salt in a deep bowl and knead into a soft dough. Cover the dough with a wet muslin cloth and keep aside for 1 hour.

Make the pizza sauce:

  • To make pizza sauce, make criss-cross on the base of the tomatoes and place them in boiling water for 2 to 3 minutes or till the skin begins to peel. Drain the tomatoes, cool slightly, peel, deseed and roughly chop them and blend in a mixer to a smooth pulp. Keep aside. Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 1 to 2 minutes. Add the prepared tomato pulp, oregano, red pepper flakes, ketchup, chili powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the sugar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Store the pizza sauce in an air- tight container and use as required.

To assemble and cook the pizzas:

  • When ready to cook the pizzas, preheat oven to 400 degrees F. Press the dough lightly to remove the air and divide the dough into 2 equal portions. Roll each portion into a 12 inch diameter circle and place on 2 pizza pans. Prick each circle evenly using a fork. Bake in a pre-heated oven at 360 degrees F for 5 minutes.
  • Remove pizza pans and place on a heat proof surface. Put 1/3 cup pizza sauce on each pizza and spread it evenly. Arrange ¼ cup sliced onions and ¼ cup sliced capsicum evenly over it. Sprinkle 1/2 cup of grated cheese and sprinkle a little oregano and chilli flakes evenly over it. Finally drizzle a little olive oil. Repeat steps 1 to 3 to make 1 more pizza. Bake for 12 minutes or till the pizza turns crisp and the cheese melts. Cut the pizzas into equal wedges and serve immediately.
Reheating Instructions
Heat in 350 degree oven until heated through.

Nutrition

Serving: 2slices | Calories: 350kcal | Carbohydrates: 49g | Protein: 12g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 17mg | Sodium: 1059mg | Potassium: 396mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1193IU | Vitamin C: 22mg | Calcium: 140mg | Iron: 3mg