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A delicious and quick homemade pizza recipe made on a flat pan (tawa) without using an oven or yeast. It features a soft, chemically-leavened crust and a flavorful homemade instant pizza sauce.
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Prepare a soft dough using curd, baking powder, and baking soda as leavening agents. → Lightly sauté the vegetable toppings and prepare a thick tomato-based pizza sauce. → Roll the dough, prick it with a fork, and partially cook one side on a tawa. → Flip the base, spread sauce, add cheese and toppings, then cover and cook. → Cook on low flame until the cheese melts and the crust is crispy.
Prepare a soft dough using curd, baking powder, and baking soda as leavening agents. → Lightly sauté the vegetable toppings and prepare a thick tomato-based pizza sauce. → Roll the dough, prick it with a fork, and partially cook one side on a tawa. → Flip the base, spread sauce, add cheese and toppings, then cover and cook. → Cook on low flame until the cheese melts and the crust is crispy.
A delicious and quick homemade pizza recipe made on a flat pan (tawa) without using an oven or yeast. It features a soft, chemically-leavened crust and a flavorful homemade instant pizza sauce.
In a mixing bowl, combine all-purpose flour, wheat flour, baking powder, baking soda, salt, oil, and curd. Gradually add water and knead for 5-6 minutes into a very soft, non-sticky dough. Set aside for an hour.
Heat olive oil in a pan. Sauté sliced onions, capsicum, mushrooms, and tomatoes with salt, chilli flakes, and oregano until lightly cooked but still crunchy. Refrigerate these toppings.
In the same pan, heat oil and sauté chopped garlic and onion. Add tomato puree, sugar, vinegar, and salt. Stir in oregano and chilli flakes, cooking until most of the water evaporates to create a thick sauce.
Divide the dough into portions. Roll out a portion slightly thicker than a chapati. Prick the entire surface with a fork to prevent it from puffing up.
Place the base on a preheated tawa. Cook one side on low flame until lightly golden, then flip it over.
Use a mix of all-purpose and wheat flour for a better crust texture.
Pricking the dough with a fork is crucial to prevent it from rising like a flatbread (roti).
Pre-sautéing vegetables ensures they are cooked through since the tawa method has no top-down heat like an oven.
Always cook on low flame to ensure the base gets crispy without burning before the cheese melts.
The dough should be 'runny' or very soft to ensure it can be spread easily by hand.
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