2.5 to 3 cups all purpose flour/maida
1 cup warm water
2 teaspoon dry yeast
1/4 tsp sugar or 1/4 tsp honey
2 tbsp olive oil
1/2 tsp salt
olive oil for brushing
flour, cornmeal or semolina for sprinkling
2 tbsp olive oil
2 tbsp red wine (optional)
2 tsp dried basil or 2 tbsp fresh basil
1 tsp dried oregano or 1 tbsp dried oregano
freshly crushed or ground black pepper
1 onion, sliced
1 capsicum/bell pepper, sliced
1 tomato (optional)
8-9 pitted green olives, sliced
8-9 pitted black olives, sliced
Green Chillies to taste (optional)
grated mozarella cheese as required
fresh or dried herbs
sprinkle sugar in warm water.
add yeast. stir and let the mixture sit at room temperature for 10-15 mins till it becomes frothy,
in a bowl add one cup flour, salt, olive oil and the frothy yeast mixture.
stir. add another cup of flour.
stir again. the mixture become sticky.
add the last cup of flour and continue to stir.
knead the dough into a smooth, springy ball.
apply some olive oil all over the dough.
cover loosely and keep in a large bowl at room temperature for 1.5 to 2 hours.
the dough will double up and nicely leaven.
blanch the tomatoes and the chop them.
heat oil. fry the chopped garlic,
add the tomatoes and wine.
let them cook uncovered for 4-5 minutes.
add the herbs, salt and pepper.
mix well. cook further for 3-4 minutes.
flatten the dough to a disk.
on a floured surface roll the dough.
place the dough onto a greased and dusted pan.
brush some olive oil on the pizza base.
spread the tomato sauce on the pizza.
top with the veggies.
spread the grated cheese.
bake the veg pizza in a preheated oven for 10-15 minutes at 200 degrees C.