Deep Pan Pizza

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Old 27-Aug-2012
Deep Pan Pizza


•Whole wheat flour (atta) 1 1/2 cups
•Wheat bran flour 3 tablespoons
•Soya flour 3 tablespoons
•Fresh yeast 1 teaspoon
•Salt 1 teaspoon
•Sugar 1 teaspoon
•Olive oil 3 tablespoons
•Olive oil 2 tablespoons
•Onion ,chopped 1 medium
•Garlic,chopped 8 cloves
•Tomato concasse 1 1/2 cups
•Tomato puree 1/2 cup
•Salt to taste
•Black peppercorns,ground 1/2 teaspoon
•Fresh basil leaves 6-8
•Fresh oregano 4 leaves
•Dry oregano 1/4 teaspoon
•Chicken,canned curried 1/2 cup
•Mozzarella cheese,grated 1 cup
Take whole meal flour in a bowl. Enrich it with wheat bran and soya flour. Dissolve sugar and salt in a little water. Dissolve separately yeast in a little warm water. Add the two solutions to the flour mixture and mix. Add one tablespoon olive oil and mix. Add sufficient water to make a soft dough. Dab a little oil over the dough, cover with a wet muslin cloth and keep aside in a warm place for about forty-five minutes to ferment. Apply a little more oil and knead the dough to remove excess air and keep covered once again for half an hour. Divide into four equal portions. Preheat oven to 220˚C. To make the pizza sauce, heat olive oil in a pan. Add chopped onion, chopped garlic, tomato concasse and sauté. Add tomato puree, salt and freshly ground pepper and stir. Add fresh basil torn with hands. Add fresh oregano and simmer for five minutes. Add dried oregano mix and take off the heat. Take deep pan and grease it lightly. Take a portion of the dough and press lightly to spread it to the size of the pan. Spread some sauce on it. Layer with curried chicken, some mozzarella cheese, green olives, jalapeno slices, pepperonis, more of mozzarella cheese and onion rings. Bake in the preheated oven for fifteen to twenty minutes. Cut into slices and serve hot.

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