This original Tarla Dalal recipe can be viewed for free

Mushroom and Pepper Pizza


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Pizza bakers in Naples are often cooks, artists and actors, all in one. They can be seen through the windows of Pizzerias pulling, stretching and kneading the pizza dough, then spreading and sprinkling the topping over. The pizza tray is then pushed into the oven and the pizza baker starts his show all over again. Pizzas can be made very easily at home using conventional ovens. I have topped the pizza with sautéed peppers and mushrooms. The base used here is an innovative polenta or cornmeal base. The choice of toppings is endless and can be varied according to the ingredients which happen to be on hand. Remember to always pre-heat the oven before putting the pizza in and serve straight from the oven.

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Makes 2 pizzas.
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Ingredients


1 Polenta pizza Base

For the topping
1/2 cup sliced mushrooms (khumbh)
1/2 green pepper, sliced
1/2 red pepper, sliced
1/2 yellow pepper, sliced
3 to 4 tbsp olive oil or oil
salt to taste

Other ingredients
1 recipe Pizza Sauce
1 cup grated mozzrella cheese or grated cooking cheese
1 tsp olive oil or oil
salt to taste

Method
For the topping
  1. Heat 1 tablespoon of olive oil and sauté the mushrooms till they are soft. add salt and keep aside.
  2. In the same manner, sauté all three coloured peppers in olive oil separately with a little salt till they are lightly caramelized. keep aside.

How to proceed
  1. Make the polenta pizza base as mentioned in the recipe.
  2. Place one polenta pizza base on a greased baking tray.
  3. Spread half the pizza sauce on the pizza base.
  4. Arrange half of the mushrooms and peppers, one on each quarter of the pizza base as shown in the picture on page...
  5. Sprinkle half of the grated cheese on top.
  6. Bake in a pre-heated oven at 200°c (400°f) for 15 to 20 minutes or until the base is evenly browned.
  7. Repeat with the remaining ingredients to make one more pizza.
  8. Serve hot.
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