This recipe has been viewed 8119 times
Proteins : 14.0 gms carbohydrates : 56.4 gms
fats : 15.4 gms calories per serving : 415 kcals
- Sieve the flour with salt and make a well in the center.
- dissolve yeast in lukewarm water along with some sugar and pour into the well. mix.
- Make a soft dough using as much water as required.
- Rest the dough for an hour at room temperature.
- Knock back the dough and add olive oil.
- Knead lightly and divide into four equal portions.
- Cover with a damp cloth and keep aside at room temperature till it rises to double its size.
- To make the sauce heat some olive oil in a pan and add chopped onions and garlic and saute.
- Add fresh basil, chopped tomatoes and cook for some time.
- Add tomato puree and mix. add oregano, salt, white pepper powder and sugar and stir.
- Roll out the dough balls to one cm thickness.
- If you want the base to be crisper you can roll it a little thinner.
- Preheat the oven to 200° c.
- Place the rolled out pizza on a baking tray, spread the tomato sauce over. spread a thin layer of cheese. arrange the pepper juliennes and sprinkle some salt and white pepper powder.
- Again spread a layer of cheese. drizzle some extra virgin olive oil and oregano.
- Bake in the preheated oven for about twenty five minutes.
- Brush the pizza with olive oil after removing from the oven. cut into wedges using a pastry cutter and serve hot.
This recipe was contributed by kvinita on 18 Oct 2000
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