by Tarla Dalal
Added to 72 cookbooks
This recipe has been viewed 6212 times
A stuffed pizza shaped a half-moon. As the Italians say, "It makes a meal you cannot refuse".
- For the dough, sieve the flour with the sugar and salt.
- Add the oil and mix well.
- Make a well in the centre. Crumble the yeast and put in this well.
- Sprinkle 1/2 teacup of warm water over the yeast. Wait for 5 minutes.
- Mix the yeast with the flour. Add enough water to make a semi soft dough.
- Knead the dough for 5 to 7 minutes.
- Cover the dough with a wet cloth and leave for 45 minutes or until double in size.
- Knead the dough for 1 minute.
- For the stuffing, heat the butter and fry the onion and green chilli for 1 minute.
- Add the mushrooms and cook for 5 to 7 minutes.
- Mix the cornflour with the milk and add to the mushroom mixture.
- Add the orenago and salt. Cook for a few minutes. Cool slightly.
- To proceed, divide the dough into 4 equal portions. Roll out each portion into 150 mm. diameter rounds.
- Grease a pizza tray thoroughly and press one round inside.
- Spread half the stuffing and half the cheese evenly on the round and cover the stuffing by another round.
- Crimp the edges by fork. Make 2 slits on the top. Brush with milk.
- Repeat with the remaining rounds and stuffing and bake them in a hot oven at 200 degree C (400 degree F) for 15 minutes.
- Goodness Guide :
- This recipe is loaded with complex cabohydrates which provide energy.
- The dough is rich in B Complex Vitamins from the whole wheat flour and yeast.
Nutrient values Per Serving :
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