Pan Pizza

Ingredients

For pizza base

• 2 cups maida
• 2 tsp (10 grams) fresh yeast, crumbled
• 1 tsp sugar
• 1 tsp salt
• 1 tbsp oil

For tomato sauce

• 4 large sized tomatoes, chopped
• 1 small onion, chopped
• 1 tsp Lehsun, chopped
• 1/4 cup tomato ketchup
• 1 tsp sugar
• 1/2 tsp dried oregano
• 2 tbsp oil
• Salt to taste

For topping

• 1/2 cup Tulsi
• 1/2 cup sliced mushrooms
• 1 cup processed cheese or mozzarella cheese, grated

Other Ingredients

• 1 tbsp oil for cooking

Method

For pizza base

• Combine all the ingredients except the oil in a bowl and knead into soft dough using enough water until it is smooth and elastic.
• Add the oil and knead again.
• Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx 15 to 20 minutes).
• Press the dough lightly to remove the air.
• Divide the dough into 2 halves.
• Roll out each portion into a circle of 250 mm. (10″) diameter and 6 mm (1/4″) thickness as per required.

For tomato sauce

• Slit the top of tomatoes and blanch them in boiling water.
• Peel, cut into quarters and de-seed the tomatoes.
• Blend after cooling down and keep the tomato pulp aside.
• Heat oil; add onion and Lehsun and sauté for a few minutes.
• Add tomato pulp and allow it to simmer for 10 to 15 minutes until the sauce reduces a little.
• Add ketchup, sugar and salt and simmer for some more time.
• Finally, add the oregano and mix well.

How to proceed

• Heat half the oil in a non-stick pan and place a pizza base on it.
• Spread half the tomato sauce over the pizza base.
• Top with half the torn basil leaves, mushrooms and cheese.
• Cover the pan with a lid and cook on a very slow flame for 10 to 12 minutes or till the base is evenly browned.
• Repeat with the remaining ingredients to make another pizza.

Tip: The trick in making this pizza is to keep the flame sufficiently low so that the base does not burn while cooking.