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.
Could you please post a pumpkin bar recipe?
i always make pizza with this recipe.my husband, my daughter and me love this very much.now i never buy pizza from store.thanks aunty. you are great .
any substitute for yeast ??????coz yeast is not available here[where i live]…..pls pls pls reply fast….thankss
hello aunty!!!!! can u pls tell me any substitute for yeast ??????coz yeast is not available here[where i live]…..pls pls pls reply fast….thankss
Namastey Manjula Aunty,
Hope you are doing great!! I have been following your site from past one year and always thought of dropping a note of thanks to you, but i had always fall short of words… But today i could not resist. Just wanted to say a BIG thanks to you.. You are really stupendously great cook. I have learned so much from you and listening to you it always feel as if i am listening to my Mumma. I too don t eat onion and garlic.. so i enjoy using your tips and steps of preparing food. Thank you so much for everything. Simply love you!!!
Ankita Sharma
can we use whole wheat flour instead of all purpose flour
I have been trying your recepies since 8-10 days now like rasgullas chum chum, baklava, palak paneer etc..just wanted to thank you for your delicious recepies..I just made vegetable pizza after seeing your receipe and thanks to you it was the yummiest pizza I have ever eaten…I added cottage cheese in your ingradients for toppings. Thanks a lot..
Thanks for this fusion recipe, tried Today, loved it. Will make it again.
Sounds lovely! I just came back from mexico last year and find myself addicted to these incredible enchilada recipes now!! Must go back next year sometime, I suppose, and this time head off the beaten path a little. Looking to reading more!
Made this pizza and while it was good, lacked a little something something. Recalling the Japanese Okinomyaki pizza, which interestingly also has a good bit of cabbage in it as well, I decided what was missing was a bit of flavor drizzled on top. Having just made pav vada’s, I had tamarind chutney, peanut chutney, and cilantro sauce leftover, so of course decided to try just a bit of each on top. YUMMY! So very good. My daughter used the cilantro chutney with cream cheese spread as a sauce on her pizza and loved that, too. Thanks for an awesome recipe that is good and also can be adapted in so many ways.