recipe
Tomatoes (blanched) 6-7 medium
Tomato paste 3 tbs
Olive oil 2 tbs
Garlic (chopped) 2 tsp
Himalayan pink salt 1 tsp or to taste
Sugar 2 tsp
Dried oregano 1 tsp
Red chilli (crushed) 1 tsp
Black pepper powder ½ tsp
Fresh basil leaves (chopped) 1-2 tbs
Instant yeast 3 tsp
Warm water 1 cup
All-purpose flour (sifted) 2 and ½ cups
Beef pepperoni slices as required
Mozzarella cheese (grated) as required
* Remove peel of blanched tomatoes.
* In a blender jug, add tomatoes, tomato paste, blend well and set aside.
* In a saucepan, add olive oil, garlic and mix well.
* Add blended paste, pink salt, sugar, dried oregano, red chilli crushed, black pepper powder, mix well and cook on low flame until it thickens (10-12 minutes).
* Add fresh basil leaves and mix well. Let it cool.
* In a bowl, add instant yeast, sugar, warm water, mix well and let it rest for 5-8 minutes.
* Add half quantity of all-purpose flour, pink salt and mix well until gluten forms.
* Add remaining quantity of all-purpose flour, olive oil and mix well until dough is formed.
* Add olive oil and knead until smooth dough is formed, cover with cling film and let it proof for 1 hour at warm place.
* Grease a rectangular 9x13 inches cast iron dish with cooking oil.
* Add and spread dough evenly with the help of greased hands and make finger impressions in it, cover with cling film for 30-40 minutes at warm place.
* Add beef pepperoni slices, mozzarella cheese, prepared pizza sauce and beef pepperoni slices.
* Bake in preheated oven at 21 degrees Celsius for 15-18 minutes.
* Cut into pieces and serve!
Courtesy: Food Fusion Recipe by Seema Hanif