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Onion and Capsicum Pizza Recipe
|Dry yeast||1 Tablespoon|
|Warm water||1 1⁄2 Cup (24 tbs)|
|Flour||3 1⁄2 Cup (56 tbs)|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Ginger-garlic paste||1 Tablespoon|
|Cheese||1⁄2 Cup (8 tbs), grated|
Calories 1310 Calories from Fat 372
% Daily Value*
Total Fat 42 g65.1%
Saturated Fat 17.8 g89%
Trans Fat 0 g
Cholesterol 70.3 mg
Sodium 1526 mg63.6%
Total Carbohydrates 194 g64.6%
Dietary Fiber 12.1 g48.3%
Sugars 14.3 g
Protein 38 g75.3%
Vitamin A 28.6% Vitamin C 159.5%
Calcium 35% Iron 71.7%
*Based on a 2000 Calorie diet
Keep covered for 10 minutes.
Put salt, oil and flour to soaked yeast and mix with fork for 2-3 minutes and knead with hands to make a soft dough.
Cover dough with damp cloth and keep in a warm place for an hour.
It will rise to almost double in size.
Divide the dough into two parts.
Roll out the dough into 30 cm diameter disc.
Prick with, fork and put in a flat baking dish.
Bake in a preheated oven at 220°C for 10 minutes.
Remove from the dish and cool.
Spread butter over base.
Mix ginger-garlic paste with the tomato sauce and spread over the butter.
Chop onions into thin long slices and capsicum into round thin slices.
Arrange them over tomato paste on the pizza.
Spread cheese liberally over the vegetables.
Bake in the preheated oven at 220°C for 5-7 minutes or till cheese melts.