Cabbage Pizza
August 16th, 2007 filed under Fusion
Cabbage pizza is a nice twist to traditional pizza with touch of Indian spices.
Makes 2 medium pizzas.
Ingredients:
- Dough
- 2 3/4 cups All Purpose flour (Plain flour or Maida)
- 1 cup lukewarm water
- 1 tablespoon dry active yeast
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon sugar
- White Sauce
- 2 tablespoons olive oil
- 2 1/2 tablespoons All Purpose flour (Plain flour or Maida)
- 3/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Cabbage Topping
- 3 cups sliced cabbage
- 1/2 thinly sliced red bell pepper
- 2 tablespoons chopped cilantro (Green coriander)
- 2 chopped green chilies
Method:
Dough:
- Dissolve yeast in lukewarm water and let it sit for about 20 minutes or until the yeast becomes frothy.
- Add sugar, salt and oil to the flour and mix well.
- Add the yeast water and make into a dough. The dough should be soft and a little sticky. Add more water if needed.
- Cover the dough and let it sit for about four hours. The dough should be double in volume.
- Knead the dough well using a little dry flour.
White Sauce:
- Heat the oil in a small heavy saucepan over low-medium heat.
- Add the flour and cook until the flour changes into a light brown color.
- Slowly add the milk, stirring constantly. Continue cooking slowly until it is smooth and thick. Add the salt and black pepper.
Cabbage Topping:
Mix the cabbage, bell pepper, cilantro, and green chilies with the white sauce.
Pizza:
- Pre-heat the oven to 500 degrees, placing a pizza stone inside for about 30 minutes so the pizza stone will be hot.
- Divide the dough in to two equal parts and roll into two 8 inch diameter pizzas.
- Place over greased cookie sheets. Put about a half teaspoon of olive oil over the pizza. Evenly spread the cabbage mixture onto the pizza.
- Slide the cookie sheet on the pizza stone and let it cook for about five minutes.
- To make a crispy pizza crust, remove the pizza from the cookie sheet and place over the pizza stone.
- Let it cook for about 7 minutes, or until the edges are golden-brown.
Hello Aunty.
I had seen many of your recepies and try them also….your recepies r too good and very easy to make…the best part is vidoe of all recepie….
I would like to know if I dont have pizza stone then wht can i use instead of that or making pizzas n nan?…
You can use a good quality, heavy cookie sheet. Don’t use the cheap thin ones.
Cover the top with aluminum foil for cooking so you have easier clean up.
thaks jaya I’ll try this..
Hi Manjula Auntie,
I cooked pizza last week. It came up really good but It was not cooked from inside. the edges are brown and cooked good from out side. Do you think we should let cook crust (Roti) for like 7 minute and then flip the roti and put cabbage mixture on it and cook it again so pizzza can cook fully
Kajal
hi aunty,
i love all r recipes..i hav tried so many of them..
plz let me know where could i get pizza stone…
should we use only that for doin pizza or else could i do in
my baking pan..
namaste Manjula aunty
I have one more que…..regular wood board will work instead of pizza pen??
You can’t bake on a wooden board. It will catch fire.
ohhhh yeah thanks jaya….
Dear Manjula Auntie,
I love all your recipes , as I do not eat onion and garlic these recipes are so easy to fpllow … thanks a lot for all your effort.
will appreciate if you post few more recipes in fusion. here( In US) people like indo-western food like enchiladas, wrap, salsa dip, pasta , falafel-pita and what not. I know loads of ready made items are available in market, but people like us who dont eat onion and garlic , its very difficult for them to find and make.
once again thanks for all your effort and will look forward your new recipes
regards,
kt
can u show how to make chakli gujrati recipee
Hi Manisha, chakli is in my list to do.
Hi
plain flour means normal atta, can we use that. like danraj atta??
thanks
PK
Plain atta is maida
Hi
I made the pizza, it is really good. my husband and my son they liked the pizza.
thanks for your freat recipie.
thanks
PK
To enhance the flavor of white sauce, add a pinch of nutmeg (jaiphal) pwoder. Gives an authentic alfredo sauce-like taste.
Hello Aunty, the crust is not getting cooked if we place the pizza directly on the stone and for how long should we bake it.
The pizza stone has not been allowed to heat up enough if your dough is not cooking well on it. You need to wait about 30 minutes AFTER the oven (with the pizza stone already in it) has come up to full temperature before cooking the pizza.
Hello Aunty…I just love your recepies specially because you cookthem without onion and garilc…and I am a pure jain…
I had a small question in the pizza recepi, could you let me know any substitute for dry yeast…