Thin Crust Pepperoni and Mushroom Pizza

Here is the recipe…

Mix lukewarm water and sugar (1/2 tsp) in a deep bowl. Add yeast to this and shake it gently. Cover and leave it in a warm place till the yeast granules disappear and becomes frothy. Mix together milk, oil, salt and sugar (1 tsp) in a bowl…

Add the frothy yeast mix to the milk milk mixture. Add this combined wet ingredients to plain flour…

Knead well to make a smooth dough. The dough is ready when it is smooth and non sticky. Grease a deep bowl with oil (I used olive oil) and put the dough in it. Cover it with cling film. Keep it in a warm place for one hour or until double in size…

Mix together sliced mushroom, onion and capsicum. Drizzle olive oil generously. Season it with salt, pepper and a pinch of dried oregano. Make 3 equal size balls from the dough. Roll it out on dusted surface using fingers or a rolling pin…

Brush the rolled out and pricked dough with Olive oil. Spread a spoon full of Pizza sauce. Sprinkle some grated cheese on top. Place your mushroom and pepperoni toppings. Sprinkle again some grated cheese on the toppings. Sprinkle a pinch of dried oregano. Bake in the preheated oven for 15-20 mins…

Pizza Base Recipe adapted from Nita Mehta’s Italian cooking for Indian Kitchen

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Thin Crust Pepperoni and Mushroom Pizza From Scratch

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Servings: 5 -6
Author: Maria Jose Martin

Ingredients

For the crust

  • 2 1/3 cups Plain Flour
  • 2 tsp Active dry yeast (heaped)
  • 1/2 tsp Sugar
  • 1/4 cup Lukewarm water
  • 3/4 cup Milk
  • 1.5 tbsp Oil (I used Sunflower oil)
  • 1 tsp Salt
  • 1 tsp Sugar

For the topping

  • 1/2 - 3/4 cup Pizza Sauce
  • 150 gms Sliced pepperoni
  • 1 - 1.5 cups Sliced mushroom
  • 1 big Onion (sliced)
  • 1 medium Capsicum (sliced)
  • 10-12 Whole black olives (sliced)
  • 1.5 - 2 cups Grated cheese (I used a mix of mozzarella and cheddar)

Instructions

  • Preheat the oven at 180 C, 10 mins before baking.
  • Mix lukewarm water and sugar (1/2 tsp) in a deep bowl. Feel the water with finger to check if it's lukewarm. add yeast to this and shake it gently. Cover and leave it in a warm place till the yeast granules disappear and becomes frothy. If it doesn't swell discard it and start with another batch.
  • Mix together milk, oil, salt and sugar (1 tsp) in a bowl. When yeast becomes frothy, heat the milk mixture to make it lukewarm (MW it for 20-25 seconds). Add the frothy yeast mix to the lukewarm mixture. Add this combined wet ingredients to plain flour and knead well to make a smooth dough. The dough is ready when it is smooth and non sticky.
  • Grease a deep bowl with oil (I used olive oil) and put the dough in it. Cover it with cling film. Keep it in a warm place for one hour or until double in size. Punch the risen dough to original size, brush it with oil and keep again for rising for 15 mins or till it swells again.
  • Make 3 equal size balls from the dough. Roll it out on dusted surface using fingers or a rolling pin. Prick the base with a fork. Transfer it to the baking dish.
  • Mix together sliced mushroom, onion and capsicum. Drizzle olive oil generously. Season it with salt, pepper and a pinch of dried oregano.
  • Brush the rolled out and pricked dough with Olive oil. Spread a spoon full of Pizza sauce. Sprinkle some grated cheese on top. Place your mushroom and pepperoni toppings. Sprinkle again some grated cheese on the toppings. Sprinkle a pinch of dried oregano.
  • Bake in the preheated oven for 15-20 mins. Refer notes section for the baking details.

Notes

For veggie options, you can skip pepperoni and follow the rest of the recipe. You can make large, medium or small size pizza to suit your requirements. I made 6 small-medium size pizzas with the above qty. I baked it at 180 C, for 10-12 mins. If you prefer a soft crust, keep a close watch on the pizza after 10 mins. I rolled out the pizza using a rolling pin and cut out a round shape using a lid. I rolled it slightly thicker than chapathi. You can store the left over dough in fridge for 2-3 days. Make sure you wrap the dough tightly in a cling film. Bring the dough to room temp before baking, knead it a little and follow the rest of the recipe.

 

 

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  • Wow.. Didn’t know the ingredients for pizza are so readily available ones. I am going to try this for sure. Thanks for sharing.

    Can I use cheddar cheese alone? Is it going to affect the taste?

    • Hi Sinchu,

      Yep, it’s pretty much basic ingredients. Hope you get to try it soon :)

      I’ve made it using with just cheddar and I liked it. So yes, you can make it that way too..

      Cheers
      Maria

  • Hi Maria,
    I am a regular follower of your recipes, tried this pizza recipe it came out very nice my son just loved it,thank you for this easy recipe also ur recipes are very easy to follow

  • hey Maria!!
    Tried this out today and it was tasty.

    Only problem was the centre was soggy and uncooked:( I rolled out the dough in 9″ size and the thickness was little more than chappathi. Baked in MW for 20 min. Could u pls tell me where i went wrong. was the size too big?? i faced the same problem with quiche recipie too :( pls help.
    Betz

    • Hi Betz,

      Thanks for trying out this recipe… from your comment I guess the middle portion is not getting cooked well.

      I think if the base is thicker in the centre and thinner towards the edges, the edges will cook faster and the middle portion may remain under cooked. It’s better to roll out the base in uniform thickness.
      Also which setting do you use for baking? Try to use both top and down setting while baking…

      Cheers
      Maria

  • Dear Maria,
    I never thought that making pizza would be this easy!!!
    It came out really well, soft and tasty. Everyone in my family liked it, esp my kids.
    Thanks a lot.
    Regards,
    Neha

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