I Made It
- Hard
- 35 Mins
- 2-4 People
Ingredients
For Dough:
- Warm Water 1 1/2 cups (355 ml)
- Active Dry Yeast 1 package (2 teaspoons)
- Flour 3 cups (490 g)
- Olive Oil 2 tbsp
- National Salt 2 tsps
- Sugar 1 tsp
For Pizza:
- National Tomato Ketchup ½ cup
- Pizza Sauce 1 cup
- Chicken Pepperonis 1 cup
- Chopped Capsicum ½ cup
- Chopped Tomatoes ½ cup
- Chopped Onions ½ cup
- Jalapeños ½ cup
- Black Olives 8-10
- Chopped Mushrooms ½ cup
- Oregano 1 tbsp
- Shredded Mozzarella Cheese 250 gm
Directions
- To make the pizza sauce, mix ½ cup National Tomato Ketchup with 1 cup Pizza Sauce.
- Proof the yeast: Place the warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved. After 5 minutes, stir if the yeast hasn’t dissolved completely. The yeast should begin to foam or bloom, indicating that the yeast is still active and alive.
- Make and knead the dough, mix in the flour, National Salt, sugar, and olive oil on low speed for a minute. Then replace the mixing paddle with the dough hook attachment.
- Knead the pizza dough on low to medium speed using the dough hook about 7-10 minutes. If you don’t have a mixer, you can mix the ingredients together and knead them by hand.
- Let the dough rise.
- Coat a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil.
- Now make little balls out of the dough and place them in mini muffin tray. Add 1 tbsp of Pizza sauce on each of the pizza dough base cup; put all the vegetables on it and shred mozzarella cheese on top. Sprinkle oregano and bake it in a preheated oven for 180 degrees for 10-20 minutes.
Related Recipes
