Saturday, 11 May 2013

Corn and Onion Pizza with Tomato Pizza Sauce


Corn and Onion Pizza with Tomato Pizza Sauce

It was a delight to be a part of the Home Baker's Challenge Group started by Priya of . This months challenge was hosted by Divya  . It was a home made pizza with a choice of home made tomato pizza sauce or pesto sauce . I chose tomato sauce. This was the first time I made any pizza sauce at home and believe me it was more yummier and affordable than the ready made.

I was not able to take good pics as my pizza vanished before I could take the final shots.....(so you can well imagine how tasty it was) , But next time I will definetly try and take pics before I serve it ......!!

 Recipe source Martha Stewart

For the Dough

3 cups Flour/ Maida 
7 gms Dry  instant yeast (1 pkt.)
1 tsp Salt 
2 tsp Sugar 
2 ½ tbsp Olive oil 
1 tsp Mixed herbs 
½ tsp Chili flakes 
1/2 cup coarse cornmeal for dusting the base

 For the Tomato Pizza Sauce

2 tablespoons olive oil
500 gms red & ripe tomatoes (roughly chopped)
3/4 teaspoon dried oregano
1 1/2 teaspoons salt
1/8 teaspoon freshly ground black pepper


  1. Pour olive oil into a large skillet, and place over medium heat. 
  2. Using your hands, squeeze tomatoes to crush them. Add to the warm olive oil, along with the remaining ingredients. 
  3. Cook over medium-low heat, breaking up tomatoes with a wooden spoon, until the sauce is thick, 40 to 50 minutes.
  4. Pass sauce through a food mill, discard the seeds, and let cool.

Method for Making Pizza Base

1.    Mix dry yeast with a little warm water and sugar. Keep it for 5 - 10 mins.
2.    Mix  flour, salt, mixed herbs and chilli flakes. Keep them aside.
3.    Make a soft dough using all the ingredients and using little water as required..
4.    Keep the dough covered with a cling wrap for about ½ an hour.
5.    Divide the dough into four balls and dust some cornmeal and roll them keeping ¼ “ thickness.
6.     Prick them with a toothpick.
7.    Keep it for about 15- 20 mins for proofing.
8.    Apply pizza sauce and chopped vegetables according to  taste.
9.     Put pizza cheese on top and bake for about 15 – 20 mins at 220 o C.
10. Cut into wedges and serve.

** You can make the pizza base in advance and store them for a day. Just roll them and bake for about 10 mins. Take them out and cool them properly. cling wrap them and they can be stored for a day at room temp. and for about 2 days if refrigerated.

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