Home Made Crispy Pizza Without Oven
A robust chicken preparation where the meat absorbs a pounding of Kerala spices and slow-cooked onions. The curry leaves and coconut oil make it unmistakably from this part of the world.
Ingredientsfor 3 servings
- All purpose flour 1 cup
- Pizza sauce 1 table spoon
- Chicken 1 cup
- Carrot half
- Capsicum 1
- Mozzarella cheese 1 cup
- Onion half
- Yeast 1 tsp
- Sugar 2 tsp
- Salt 1 tsp
- Curd 1 tablespoon
- Baking powder 1/2 tsp
- Pepper powder, to taste
- Red chilly flakes a pinch
Preparation
Step 1
In a large mixing bowl, of water needed to make dough.
Step 2
Put yeast in to the water.
Step 3
Give it a good stir and set aside for 10 minutes.
Step 4
Get another bowl and pour sugar and salt to it.
Step 5
Then put the flour and curd.
Step 6
Give it a good stir add baking powder.
Step 7
Pour water and little oil and kneed it well.
Step 8
Kneed well and apply oil on the dough and close the bowl.
Step 9
Set aside for some time.
Step 10
Cook chicken little.
Step 11
Pour some salt and pepper powder.off the flame and arrange the other toppings for pizza.
Step 12
These are my toppings for pizza we can use vegetables as your wish.
Step 13
Check whether our pizza dough rised or not.
Step 14
Divide it to small balls.
Step 15
Pour little flour on it.
Step 16
By using a roller make it round shaped.
Step 17
Then using a fork make holes in it.
Step 18
Make small holes all over.
Step 19
Then in low flame heat a pan.
Step 20
Put the pizza base on the pan and let it go for 2 to 3 mint in low flame.
Step 21
Pour pizza sauce and spread it all over.
Step 22
Pour the remaining toppings on it.
Step 23
Pour cheese on it.
Step 24
I used mozzarella cheese.
Step 25
Then close the pan for 2 to 3 minute or untill the cheese melts.
Step 26
Our pizza is ready to serve.
Step 27
Pour some pepper powder and dried red chilly flakes on it.
Step 28
Serve while still hot.
Tip
Do not boil the curry hard after adding coconut milk. A gentle simmer is all you need — vigorous boiling can cause the coconut milk to split.
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