Ingredients
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FOR DOUGH:
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2 cups All purpose flour
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water
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salt
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1 & 1/2 tspn Active Instant dry yeast
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1/4 cup warm milk
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1 tspn Sugar
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FOR MARINARA:
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4 fully ripe Blanched tomato
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3 gloves Garlic cloves
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Olive oil
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Oregano
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Basil
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Fresh coarse ground dried chilli
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Tomato ketchup
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salt
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FOR TOPPINGS
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150 gms White button mushroom fresh
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1 large piece Capsicum
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1 large piece Onion
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As needed Deseeded Jalapenos
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As needed Black/Green olives
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Cheese of your choice
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Processed cheese or fresh white mozzarella or Feta or Chevre
Directions
Veg Jalapeno olive pizza is my ‘on the go’ recipe.
I can make it at any time of day and eat an entire pizza by myself. It is about 4-5 inches in size. Kneading the dough for a minimum of 30 minutes and letting it rise for 15 minutes + 15 minutes is essential for this recipe.
Fresh active instant yeast and thick cream milk add incredible softness and flavor to this pizza.
So, cheese is entirely up to you; you can use a processed cheese (which may dry if not consumed immediately), fresh white mozzarella cheese, Amul processed cheese, feta, or Chevre, all of which are readily available in any supermarket. Experimenting with any two cheeses at a time is great fun. They come out with a surprise self-balanced taste.
METHOD:
FOR DOUGH:
Mix together instant active organic yeast in perfectly warm milk. We do not want it to be too hot or too cold, or the yeast will not activate. Add 1 tsp of sugar to ignite the activation. Cover & set aside for 15 mins. Now transfer this to a relatively wide mixing bowl if hand kneading. Otherwise, in your stand mixer take the flour and salt and pour this mixture and start kneading, setting it to the 30-minute mark.
Cover and let rise for the first 15 mins.
FOR TOPPINGS:
Wash thoroughly all the veggies and wipe them. Give a thin slice to button mushrooms, onion cubes, capsicum, deseeded jalapeño, and black/green olives sliced thin. The listed combination works well for a simple homemade pizza like this. However, if you try to add some different veggie options, the taste may differ.
FOR MARINARA SAUCE:
(Click here to refer to the article Italian Pizza Parcel.)
ASSEMBLING:
Flatten a handful of big-sized dough on a piece of parchment paper, using your fingertips to gently give a press in a circular motion. and let it rise for a further 15 mins, covering it with a soft muslin cloth where the room temperature is warm and humid to prevent the dough from drying.
Now it may have risen further by an inch and would look fluffy. At this stage spread marinara sauce gently and place toppings. Load with cheese of your choice and quantity. Sprinkle herbs and chili flakes. Set it in a preheated oven for 25 mins at 160-180 degrees, starting gradually.
This is a small-sized pizza meant for family time as a snack or meal option. If we make it larger, keep the base thin and flat. This pizza tastes better as a handful size. though we will cut and eat. For meat lovers, add thinly sliced meat of your choice and bake, eliminating capsicum.
Serve and consume hot.
