1 packet or 2 ¼teaspoonsInstant dry yeast or Active dry yeast
2tablespoonsOlive oil
1cupWaterLukewarm
Salt to taste
For pizza sauce:
6-7 mediumTomato
2tablespoonsOlive oil
¼cupRed onionfinely chopped
2-3clovesGarlicfinely chopped
1teaspoonDried basil2 tablespoons fresh basil
1teaspoonDried thyme
1teaspoonDried oregano(instead all three dry spices, you can use mix Italian herbs)
½teaspoonRed chilli flakesor to taste
Black pepper powderto taste
Salt to taste
For toppings:
1 smallRed onionsliced
½ smallCapsicum (Green bell pepper)sliced
½ smallRed peppersliced
2Jalapenossliced
Black Olivesas required
2cupsMozzarella cheese
Instructions
Making pizza dough:
Take all the dough ingredients in food processor with dough attachment.
NOTE - I have used rapid rise yeast, so added as such. If you are using active dry yeast then dissolve the yeast in lukewarm water for 10-15 minutes, once it becomes frothy then knead the dough using that water.
Make smooth dough. This can be done by hand just like the paratha dough.
Grease the large bowl with olive oil, place the dough into a bowl and apply some oil in the surface of the dough as well. Cover it with kitchen towel or plastic wrap. Let it rise in warm place for about 2 hours.
Prepping the topping:
Heat tiny amount of live oil in a skillet or pan, once hot add all the sliced veggies with dried herbs and chili flakes.
Saute for few minutes and turn off the stove.
Do not cook them completely or till mushy. Please keep them crunchy.
Making pizza sauce:
To blanch the tomatoes, make '+' cut at bottom of the tomato. Bring enough water to a boil, add tomatoes into and cook for 2-3 minutes, remove it into cold water, so it stops cooking process.
Drain the tomatoes well; you will notice that skin will start to come off.
Peel the skin and mash it with hands or use food processor. Or you can puree it. I have kept it chunky because I like my pizza sauce chunky not smooth.
Heat the oil in pan on medium heat.
Once hot add onions and cook till it becomes translucent.
Let it cook for 20-25 minutes. If there are big chunk of tomatoes them mash after it becomes soft.
After 25 minutes it will be thick not watery, that time turn off the stove.
Assembling and baking veg pizza:
Now we have veg topping and pizza sauce is ready, let's start making the pizza. Preheat the oven to 450-500 degree F for at least 15-20 minutes. Lightly sprinkle some semolina or cornmeal on the pizza pan and keep it aside.
After 2 hours of rising, dough will look like this, it will double up in size.
Punch it down and divide it into three equal smooth balls.
Take a dough ball onto floured surface.
Roll into 8-9 inch diameter circle for thin crust pizza or 6 inch diameter circle for regular crust pizza.
Place the rolled dough onto prepared pan.
Spread pizza sauce.
Top it with topping.
Sprinkle cheese on top.
Bake into preheated oven for 15-18 minutes. Bake for few minutes longer for regular crust. NOTE- to make it crispy crust; bake first 10 minutes on middle rack and last 5-8 minutes at the bottom surface of the oven.