Pizza Indian Style
|Lukewarm water||1 Cup (16 tbs)|
|Active dry yeast||1 Tablespoon|
|Olive oil||2 Tablespoon|
|All purpose flour||2 1⁄2 Tablespoon (Plain Flour Or Maida)|
|Milk||3⁄4 Cup (12 tbs)|
|Black pepper||1⁄2 Teaspoon|
|Cabbage||3 Cup (48 tbs), sliced|
|Red bell pepper||1⁄2 , thinly sliced|
|Cilantro||2 Tablespoon, chopped (Green Coriander)|
|Green chilies||2 , chopped|
1.Pre-heat the oven to 500°F.
2.To make the dough: Dissolve yeast in lukewarm water and let it sit for about 20 minutes or until the yeast becomes frothy.
3.Add sugar, salt and oil to the flour; mix well.
4.Add the yeast water and make into dough. The dough should be soft and a little sticky; add more water if required.
5.Cover the dough and let it sit for about four hours. The dough should be double in volume.
6.Knead the dough well using a little dry flour.
7.To prepare the white sauce: Heat the oil in a small heavy saucepan over low-medium heat.
8.Add the flour and cook until the flour becomes light brown in color.
9.Slowly add the milk, stirring constantly. Continue cooking slowly until it is smooth and thick. Add the salt and black pepper.
10.To make the cabbage topping:Mix the cabbage, bell pepper, cilantro, and green chilies with the white sauce.
11.To prepare the pizza: In the pre-heated oven, place a pizza stone for about 30 minutes to heat it.
12.Divide the dough into two equal parts and roll into two 8-inch diameter pizzas.
13.Place over greased cookie sheets. Put about a half teaspoon of olive oil over the pizza and evenly spread the cabbage mixture onto the pizza.
14.Slide the cookie sheet on the pizza stone and let it cook for about five minutes.
15.To make a crispy pizza crust, remove the pizza from the cookie sheet and place over the pizza stone.
16.Let it cook for about 7 minutes, or until the edges are golden-brown.
17. Slice the pizza into triangles and serve hot.