VEGETABLE PIZZA

HOME MADE PIZZA BASE

INGREDIENTS:

2 CUPS FLOUR

2 TBSP OLIVE OIL

1 TBSP SALT

1/4 TBSP SUGAR

1 TBSP DRIED YEAST

WATER

PIZZA TOPPING

INGREDIENTS:

1 ONION (CHOPPED)

1 GREEN PEPPER (CHOPPED)

1 BOILED POTATO (CUT INTO THIN ROUNDS)

1 CUP MOZZARELLA CHEESE(GRATED)

1 CUP CHEESE SPREAD

PIZZA SAUCE

INGREDIENTS:

3 TOMATOES (PUREED)

SALT AND CHILI

1 TBSP OLIVE OIL

1 TBSP GARLIC (CRUSHED)

2 TBSP TOMATO KETCHUP

RECIPE:

1) MIX TOGETHER 1/2 CUP LUKE WARM WATER AND SUGAR TILL SUGAR IS DISSOLVED.

2) SPRINKLE YEAST ON TOP

3)MIX THE YEAST INTO THE SUGAR WATER MIXTURE. COVER AND KEEP ASIDE TILL THE YEAST IS DISSOLVED.

4) IN A LARGE BOWL TAKE THE FLOUR, SALT, OLIVE OIL, YEAST AND WATER KNEAD AND FORM A FIRM DOUGH.

5) COVER AND LEAVE IT TO RISE FOR ABOUT 40 MINS

6)AFTER THE DOUGH HAS RISEN KNEAD IT FOR A MINUTE OR 2 AND FORM SMALL BALLS OUT OF THE DOUGH

7)ON A WELL FLOURED SURFACE, PLACE THE DOUGH BALL AND FLATTEN IT WITH THE HELP OF A ROLLING PIN .

8) COOK ONE SIDE OF THE FLATTENED BASE IN A CONVECTION OVEN AT 180 DEGREES CENTIGRADE FOR ABOUT 5 MINS.

9) IN A PAN TAKE OLIVE OIL AND ADD GARLIC TO IT

10) ADD TOMATOES, KETCHUP, SALT AND RED CHILI LET IT COOK TILL OIL SEPARATES

11) ON THE COOKED SIDE OF THE BASE PUT SOME CHEESE SPREAD AND TOP IT WITH THE TOMATO SAUCE

12) PUT MOZZARELLA ON TOP THE SAUCE ALONG WITH ONIONS AND BELL PEPPERS

13) IN A PAN SAUTE THE CUT POTATOES WITH OLIVE OIL, GARLIC AND OREGANO AND PUT THE POTATOES ON TOP OF THE PIZZA (OPTIONAL)

14) PUT THE PIZZA IN THE OVEN AT 180 DEGREE CENTIGRADE TILL BROWNED.