Pizza Dough / Pizza Base
Recipe from Australian Women’s Weekly (April 2010). This homemade pizza dough will make 10 mini pizza swirls.
Combine 1 teaspoon ( 5 g) dried yeast, 1 teaspoon sugar and ¼ cup warm water (50 ml), and stand in a warm place for about 10 minutes or until frothy and well risen.
Sift 1 cup / 200 g (Indian standard measuring cup of 200 ml / 8 oz capacity) bread flour or plain flour, and 1/2 teaspoon salt into a large bowl and make a well in the centre. Add 1 tablespoon olive oil and the yeast mixture into the well and mix to form a soft dough. Add 1 – 2 tablespoon water if required when making dough.
Knead the dough on a floured surface for about 10 minutes or until smooth and elastic.
Place the dough in a large oiled bowl, cover it with a damp cloth (dough and the wet cloth should not touch each other) and leave in a warm spot until it has doubled in size (approximately 1 – 1 1/2 hours).
Punch the dough down with your fist on a floured surface to remove the air, then knead it lightly. Divide it into balls and roll it out to the size you require for veg and non veg pizza / mini pizza swirls..
For the tomato sauce:
2 teaspoon cooking oil
2 cloves garlic, chopped
100 ml tomato puree
2 tablespoon tomato sauce
½ teaspoon sugar
½ teaspoon salt (or to taste)
½ teaspoon oregano
½ teaspoon pepper powder
Heat oil in a pan. Add chopped garlic and fry on a medium heat for 1 minute. Add tomato puree, tomato sauce, sugar, salt to taste, oregano and pepper powder. Stir all the ingredients well and cook on a very low heat for 3 – 4 minutes until thickens. Switch off the heat and keep aside to cool for 15 – 20 minutes or until room temperature.
For the topping:
2 tablespoon grated mozzarella cheese
2 tablespoon very finely chopped onion
2 tablespoon very finely chopped capsicum (yellow / red / green)
Sprinkle some dry flour and roll pizza dough into a sheet of 25 cm in length and 20 cm in width. Spread tomato sauce mixture evenly from top to end. Sprinkle topping ingredients (chopped capsicum, cheese and onion or paneer / any veg or non veg spicy topping / leftover curried egg / chicken pieces of your choice). Roll from one end to another. Now the roll is cylindrical in shape (gently make a perfect cylindrical shape)and cut into 1 ½ or 2 – inch pieces.
Preheat oven (OTG) at 180 * C or 350 * F.
Grease a baking tray with ½ teaspoon oil. Arrange rolls / swirls in a baking tray and bake for 15 – 18 minutes until golden color. Remove from oven and gently apply butter (optional) on top of the rolls (with the help of a brush). Serve hot with mayonnaise or any dip or with tea / coffee/ coke.