RecipesMain Course veg pizza | pizza base | recipe By Pragya - January 15, 2018 0 8422 Facebook Twitter Google+ WhatsApp Email veg pizza | pizza base | recipe Watch video – Full recipe – VEG PIZZA Print Recipe Servings Prep Time 8 slices 15 minutes Cook Time Passive Time 10 minutes 1 hour Servings Prep Time 8 slices 15 minutes Cook Time Passive Time 10 minutes 1 hour VEG PIZZA Print Recipe Servings Prep Time 8 slices 15 minutes Cook Time Passive Time 10 minutes 1 hour Servings Prep Time 8 slices 15 minutes Cook Time Passive Time 10 minutes 1 hour Ingredients Pizza Base (1 CUP = 250 ML) 1 1/4 cup Water warm 2 tsp Sugar 2 1/4 tsp Active dry yeast 1 tsp Oregano 2 Tbsp olive oil 2 1/2 cup All purpose flour (Maida) 1 tsp Salt Pizza Toppings (1 CUP = 250 ML) 2 Tbsp Pizza Sauce 1/2 cup Mozzarella Cheese grated 1/2 Red Capsicum 1/2 Green Capsicum 8 slice Jalapeno 16 slice Black Olives 1 small Onion 1 tsp olive oil 1 tsp Oregano 1 tsp Chilli Flakes Servings: slices Instructions Take warm water in a glass. (It should not be hot) Add sugar and active dry yeast into it. Mix well. Leave it for 10 minutes or until yeast proofs. After yeast proofs, transfer it to a bowl. Add oregano, olive oil and all purpose flour (Maida) to it. Mix well. Now add salt to it. Mix well. Transfer it to the platform/large surface. Add some flour to it and stretch it then roll. Add some more flour, stretch it and roll again. Repeat this process for 5-7 minutes. Now take a bowl, grease it using some oil. Place the dough in it. Cover and Place it in a warm place. Let it rise. (approx. 1 hour) When the dough becomes double in size, divide it into 2 parts. Take one part and place it on the round pizza tray. Stretch it to cover the tray fully. Now apply the pizza sauce all over the base. Add mozzarella cheese, generously on it. Add red and green capsicum, onions, black olives and jalapeno to it. Smear some olive oil on the top of it. Bake the pizza in a preheated oven at 218° C/425°F for 10-12 minutes. Take it out when done. Add some chilli flakes and oregano to it. Serve hot!