Vegetable Pizza

Ingredients:-

All purpose Flour – 1 1/2 cup

luke warm water – 1/2 cup

Sugar – 1/2 tsp

yeast – 1 1/2 tsp

Salt – 1/2 tsp

Olive oil – 2 tsp

Topping:-

Tomato sauce – 1 cup (to spread over the pizza)

Vegetables – As you like (onion,mushroom, capsicum, Jalapenos, olives)

Cheese – Mozzarella                                                                                           

Method:-

Mix yeast  into the warm water and keep aside for 15 mins. Meanwhile mix  flour, salt, sugar,olive oil in a bowl and keep aside.  Then add yeast water into the dry mixture and make a soft dough. If it sticks and little flour and make a soft dough.  Cover the dough with a clean cloth and leave this dough in a warm place for 4 hours. After 1 hour  punch down the dough (as it raises) to remove the air bubbles(just push down the dough) and knead the dough for 1 min and again keep it in a warm place.  Repeat this for 3-4 times .

Preheat the oven to 450 degree Fahrenheit.  After 4 hours take the dough spread it into pizza stone or any non-stick pan using rolling pin or use your hand to stretch the dough. Once it is done pork the dough so that it wont raise. Now the pizza base is ready.

Once the pizza base is ready spread the tomato sauce.

 After that spread the vegetables and cheese evenly .

Place the tray into the oven and bake it for 15-20 mins or until the edges turns into brown.  

Take from the oven and serve hot.

Note:-

To get a crispy pizza:

Apply olive oil to the edges .

Make a soft dough by kneading/punching it in between.

For Non-veg:  This is the base ingredients and you can add chicken, fish etc.,

Spaghetti with Egg plant puree

Ingredients:-

 

Egg plant – 1 cut into 1 inch cubes

Cherry tomatoes – 1 pint

Garlic – 3

Olive oil – 3 tsp

Black pepper – 1 tsp

Salt – to taste

Red pepper flakes – 1 tsp (to taste)

Pine nuts – ¼ cup

Parmesan cheese – ½ cup

Spaghetti pasta – 1 pound

 

Method:-

 

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or albumin sheet.

In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes. While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 minutes. Remove from the oven and reserve. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid.

Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables. Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over the top and serve.

Note: Instead of spaghetti you can do with Rigatoni pasta or any kind of pasta.

 

Check here for the Pictures (how it is been done)

 

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