Vegetarian and Non-Vegetarian Cheese Burst Pizza

PIZZA!

Hey! I can see that you’re already drooling looking at your screen..hahahaha. It’s like everyone’s favourite from kids to adults and no one would ever deny a slice even if they are full.The ooey gooey cheese is enough to make one tempting.

As replied by my 5 year old nephew ,if asked when can he eat pizza, he replies every time “Monday,Tuesday,Wednesday,Thursday,Friday,Saturday,Sunday”. See! This much he and all of us like it.

But, who says you need to call Domino's to indulge on a cheese burst pizza? After you go through this post I bet you will not order ever again and plus you get to put as much topping you like without that extra cost.

I have prepared veg and non-veg both to suit everyone. So, let’s get on with the recipe.

For Non-Veg Cheese Burst Pizza.

Ingredients:

For the Pizza dough:

500 gm flour
25 gm Blue bird dry yeast
1 tsp sugar
1 tbsp olive oil
1 tsp salt.

For the topping:

1 packet chicken salami
2 capsicum finely sliced
A box of mushrooms finely sliced
4-5 Black olives diced/sliced.
4-5 jalapenos diced.
½ cup sweet corn, boiled
1 tsp Oregano
1 tsp red chili flakes.
1 ½ cup grated mozzarella

For the sauce:

2 tomatoes blanched and pureed
1 tbsp onion-garlic paste.
Salt and Sugar to taste
Some chopped parsley.
Olive oil

Method:

Prepare the sauce first, in a skillet,add oil and onion-garlic paste and sauté,then add the tomato puree and cook add in the salt-sugar and the parsley.

You’ll notice the sauce has partially thickened and the colour has turned dark reddish.Turn off the heat because your sauce is ready.

Now for the topping,in a skillet heat very less oil and sauté the mushrooms and capsicum add in the red chili flakes and stir well mixing everything together.Add salt as required.

Now the pizza dough.(Follow the steps)

Step 1: first you need proofing of yeast,take ½ cup lukewarm water(105-115 degrees F),add a pinch of granulated sugar and stir with spoon until dissolved.Now add the yeast and to dissolve it stir vigorously.It will form somewhat a semi-granulated pasty texture.

Step 2: Now cover the cup with a plastic wrap and set aside for 10 mins,approx..You’ll notice the yeast has become bubbly and foamy,its active and ready to use.

Step 3: Now combine flour,yeast,sugar and salt and knead into a soft dough use enough water until it is smooth and elastic.

Step 4: Add the olive oil and knead again and then cover it with a muslin cloth and allow it to prove till it doubles up,say approx. 15-20 mins.

Step 5: Press the dough lightly to remove the air and divide the dough into 3 parts.

Step 6: Roll out a dough one 3/4th and other 1/4th(keep it lightly thinner than the other) into round shape.

Our Pizza Dough is ready…….

Now assembling,on the 3/4th round sprinkle enough cheese at the center but keep the border clean.Now place the thinly rolled 1/4th over it and seal the edges well.Use a fork to prick the top of the pizza.

Spread the sauce over it,and add a layer of chicken salami, sauteed mushrooms and capsicum,jalapenos and sweet corn.Sprinkle some cheese and oregano.

Repeat it if you want extra topping and lastly top off with black olives.

Now bake in a preheated oven at 250 degrees C/500 degrees F.

For The Vegetarian Pizza:

Ingredients:

Pizza dough (same as above) Note: if you don’t want it cheese burst,just roll out the dough into one without dividing it.

Pizza Sauce (same as above)

Bell pepper( red and yellow)
A box of mushrooms.
Olive oil
1 tsp chili flakes.
1 tsp oregano
4-5 basil leaves.
½ cup grated mozzarella.

Method:

*Same process for the dough and sauce,changes are in the topping.

I made two pizza here,in one,I placed basil leaves over the sauce then just round cut bell peppers and sprinkled cheese and oregano. And in the other,I sautéed some mushrooms and then added round cut bell pepper along with cheese and oregano.

Kashmiri Style Fruit Pulao

Yesterday, I went over to my Aunt's place after a long time.It was a perfect day spent with her chit-chatting over a cup of tea and butter cookies and later strolling in the park and discussing and commenting on different aspects of life and problems.And whoever said that, to talk you need people of same age isn't always true,like minds irrespective of age can do that too.

Anyways,lets come to the point,I had bought some fruits for her and there she taught me a beautiful recipe with it.I have always been fond of pulao more than fried rice or even biriyani and when I heard its going to be 'Kashmiri Style Pulao', I simply couldn't resist.

So,here is the recipe try it and lemme know how was it.But let me warn only those who are not too fond of sweet stuff,that this recipe is little on the sweeter side as it has lot of different fruits used in it.Other than that, rest might enjoy it like I did.

Ingredients:
1 cup basmati rice.

Few tspn of Refined butter/Ghee.

3 green cardamom

3 cloves

1 bay leaf

1 tsp cumin

1 green chili

1 tsp ginger-garlic paste

Mixed nuts (almonds,cashews,raisins)

1/4 cup amul gold milk

1/4 cup amul cream

1/2 tsp nutmeg powder

1/2 tsp rose water

Mixed fruits of your choice( I have used apples,black grapes,mangoes,pineapple and oranges)

Salt and Sugar to taste.

Method:
Soak rice in water for an hour or so and drain and keep aside.

In a skillet,saute the spices in ghee and then add the drained rice cook until its aromatic.

Add the milk,cream and salt and water and let it cook.

In a pan,saute the nuts in ghee until golden.

Check on the rice,when it is almost cooked,add the fruits( except mangoes and oranges) and the dry fruits.

Stir lightly to mix them together,but be careful not to break the grains.

After its cooked through,turn off the flame and garnish it with mangoes cut into cubes and orange randomly slit in the middle.

Serve a vegetable preparation as side dish along with if you like,I added a grated panner gravy.But if you want to keep it simple,it tastes good with Raita as well.

My Aunt has this fetish of maintaining beautiful garden,and it also has a banana tree.Though its rarely allowed to pluck its leaves except for on puja days,but I cut out one to serve the rice on it.Looks beautiful and a touch of authenticity, you see! *winks*.