Crispy baby corn & olive pizza

  1. For the pizza base, mix together 3/4 cup of plain flour, 3/4 cup of wheat flour, 3/4 tsp of salt, 1/2 tsp of onion powder, 1 heaping tsp of sugar, 3/4 level tsp of instant yeast & 2 tbsps of extra virgin olive oil. Add enough lukewarm water & knead for 10 minutes to make a very soft dough. Keep punching the dough as you knead it. Keep covered with a damp cloth for 10-15 minutes. Meanwhile, we have to make the pizza sauce & prepare the toppings.
  2. Preheat the oven to 200C.
  3.  For the pizza sauce, heat 1 tbsp of olive oil in a pan and add 3 big garlic cloves (minced) and cook till you get a nice aroma. Add 1/4 cup of chopped green capsicum and fry for 5 minutes. Stir in 1.5 cups of fresh tomato puree, 1/2 tsp of salt, 1/2 tsp of sugar, 1/2 tsp of pepper powder, 1/2 tsp of sweet paprika powder & 1/2 cup of water. Let this mixture cook for 10-15 minutes or till thick. Add 1/2 tsp each of dried oregano & basil & process the puree in your mixer till smooth. This is the pizza sauce.
  4. For the topping, heat 1 tbsp of olive oil in a pan & stir fry 1 cup of thinly sliced baby corns for 5 minutes or till half done.
  5. Punch down the pizza dough & spread it with your hand into a 10″ circle & prick it with a fork, here & there. Apply the entire pizza sauce over the base. Sprinkle 1/4 cup of grated cheddar cheese & 1/4 cup of grated mozzarella cheese.Spread the baby corns, 1 tbsp of black olive slices, 1/4 cup of red capsicum (chopped) and 1 medium onion (thinly sliced) over the cheese mixture. Sprinkle 1/2 cup of grated cheddar cheese and 3/4 cup of grated mozzarella cheese on top of the pizza. Drizzel 1 tsp of olive oil & sprinkle a pinch of oregano on top.
  6. Bake in the preheated oven at 200C for 22 minutes.
  7. Wait for 10 minutes before serving.
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This entry was posted in Baking, Breakfast / Dinner, Continental, pizza. Bookmark the permalink.

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