LOCKDOWN PIZZA


The reason for the titling ‘ Lockdown pizza’was

because I didn’t have the cheese for the pizza ,

and couldn’t get any nearby or online .

Determined not to change my plans for the

menu,innovated this no knead recipe, and it

turned out to be the best and the quickest.

This pizza is the fastest ,I have made so far !

Less ingredients,but texture and taste were

excellent . Only sliced capsicum and tomato

was used .

I mixed Bansi rawa ( as short of regular rawa)

and wheat flour and the result was a soft pizza.

For the missing cheese,I made white sauce .For

the rest of the description let’s move to the

recipe . ( no knead recipe)

INGREDIENTS

For the dough

2 cups wheat flour / all purpose flour

3/4 cup rawa

1-2 tsp instant yeast

1 tblsp yoghurt / curd

1 tblsp sugar /honey

Salt to taste

Few thyme leaves

A little pepper

METHOD

Mix all the ingredients together , to a soft dough .

Cover and allow to prove in size . ( it took only

20 minutes for me ).

Divide into portions and flatten in greased

plates.

For filling

2 capsicums sliced fine

2 tomatoes sliced

1 tblsp vinegar

1 tblsp chilli flakes

Salt to taste

Mix all together and set aside

For the white sauce

2 tblsp butter/ oil

2 tblsp flour / cornflour

2 cups milk

Pepper to taste

1/4 tsp nutmeg

Salt to taste

Heat a non stick pan or thick bottomed pan.

Add butter , and then the flour,stir for a minute

Remove from flame add milk ,and rest of the

ingredients,and return to pan again.

Cook till thick like custard . Set aside

Preparing to bake

Roll the dough into a thin or medium crust.

Apply any tomato sauce you like first .

Next add the vegetables.

Then the white sauce .

Now bake in a 200C oven for 20 minutes !

RAW TOMATO WHEAT FLOUR PIZZA


Pizza for dinner is the easiest I would say, and

with freshly plucked basil leaves is my

favourite.

This time I decided to make the topping with

raw green tomato,green capsicum,and

basil,and it really turned out great.

Now ,I’m going to share with you the easiest

method of preparing this pizza.

INGREDIENTS

For the tomato + capsicum topping ( for 4-5 medium sized pizza)

6-8 raw tomatoes

1-2 green capsicum

10-12 garlic cloves

1 tblsp olive oil or sesame oil

salt to taste.

1 tblsp.sugar

METHOD

Put all the ingredients in a pressure cooker ( no

need to cut the vegetables) and cook for

two whistles on a slow fire.

Release steam,and  puree to a thick paste.

Cook again  till thick  and set aside

For the dough

250 gm wheat flour

250 gm white flour

2 tsp.dry yeast

1 egg

1 tblsp oil/butter

salt

2 tsp sugar ( brown /white)

enough warm water to make the dough.

METHOD

Activate the yeast  by sprinkling yeast and

sugar  in half cup water and set aside till

foamy.

Put all the ingredients together  and knead to a

firm dough  and allow to rise

(If using mixer do use the dough hook and  run the machine for 15 minutes .Allow to rise in a warm place covered for 20-30 minutes).Divide into portions and allow to rise again for another 10 minutes)

Seasoning 

Mozzarella cheese,basil leaves,grated cottage cheese (optional),chilli flakes (optional)

Preparing to bake

Roll out into circles ,and place in baking trays.

Pour a ladle of the tomato puree and spread on

the unbaked dough.

Sprinkle the cheese and basil leaves and bake

in a hot oven (200-210 C) for 16 minutes .

You can serve with chilli flakes ,if you like.

This is a quick ,and easy dish .I made all this

within an hour.It was crispy ,light,tangy.

Good to serve anytime.Got a thumbs up from

my family,so do try and let me know your

comments.