One way to please everyone at the table is to custom-make pizza at home: Prepare a selection of toppings and take orders. Usually, I have to prepare one medium cheese and Large Veggie-lover’s Pizza. These days, it takes very less time to prepare pizza, I should say, less than ordering pizza!!! Plus, kids get to enjoy making their own personal pizza as well…
- Rapid rise yeast 2 Teaspoon
- Sugar 1 Tablespoon
- Warm water 1 1/4 Cup (20 tbs)
- Oil 4 Tablespoon (3 - 4 tablespoons)
- Salt To Taste
- Garlic powder 1/4 Teaspoon (Optional)
- Dry italian herbs 1 Tablespoon (Optional)
- Plain flour 3 Cup (48 tbs) (2 1/2 - 3 cups)
- Tomatoes 5 (4 -5 tomatoes)
- Red bell pepper 1/2
- Carrot 1 , sliced
- Onion 1/2 , sliced
- Garlic 3 Clove (15 gm) (2 - 3 cloves)
- Chopped basil leaves 1/4 Cup (4 tbs)
- Salt To Taste
- Paprika/Chilli powder To Taste
- Sugar To Taste (Optional)
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For the dough ā In a mixing bowl, add in the yeast, sugar, warm water, oil, salt, garlic powder and Italian seasoning. Let it bloom for sometime.
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Add in the flour and knead with dough hook, using a stand mixer for 6 ā 10 minutes.
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Spread some oil over the dough and on mixing bowl and let it rise, twice or thrice, about 30 minutes.
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For the sauce ā in a pressure cooker, add in the veggies and salt. Cook for a few minutes.
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Remove the skin of tomatoes and red bell pepper and transfer all the veggies to a blender. Blend until smooth.
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Take out the sauce in a medium bowl; stir in paprika, sugar and basil leaves. Set aside.
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Punch the dough and take out over a floured surface; knead for a few minutes and divide. Spread over the baking pan and cover with kitchen towel and let it rise for a few minutes.
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Preheat oven to 375 degrees F.
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Spread sauce over the prepared dough sheet and top with cheese and desired toppings.
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Bake for 20 minutes or until crust is browned.
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Slice the pizza and serve.
This recipe involves waiting time for allowing dough to proof. With instant rapid rise yeast, it takes only 30 minutes for the dough to rise.