vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Thin Crust Pizza

BAKED POTATO MUSHROOM

Baked Potato Mushroom

Baked potato mushrooms is a traditional Russian cuisine, the foods and ingredients are r...

THIPADAM BABY FOOD

Thipadam Baby Food

Thipadam baby food is easily digestible and tasty recipe for baby....

COOKED APPLE BUTTERSCOTCH

Cooked Apple Butterscotch

Fresh apples with rich butterscotch sauce is a heavenly match in this winter pudding dess...

JOWAR ATTA CHAKLI- JONNA PINDI MURUKKU

Jowar Atta Chakli- Jonna Pindi Murukku

Jowar grains is mainly used as human food either in the form of roti, bhakri, chakli. Cha...

Tindora Pickle

Tindora Pickle

Tindora pickle is an easy to make instant pickle recipe which can delight you on a lazy d...

HOT AND SOUR VEGETABLE SOUP

Hot And Sour Vegetable Soup

Hot and sour vegetable soup prepared instantly is the best option when you like to light ...

Thin Crust Pizza Recipe, How To Make Thin Crust Pizza Recipe

It really is that fast and easy, which is why we believe this is the very best thin-crust pizza dough for a home cook on a weeknight.

About Recipe

How to make Thin Crust Pizza

(10 ratings)
8 reviews so far
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
Thin Crust Pizza
Author : Vahchef
Main Ingredient : Mix Vegetable
Servings : 4 persons
Published date : February 28, 2019


Ingredients used in Thin Crust Pizza
• Oil - 1 tablespoons.
• Olive oil - 1 teaspoons.
• Garlic (chopped) - 1 teaspoons.
• Mixed herbs - 1/2 teaspoons.
• Green bell pepper (slices) - 1 cup.
• Onions (slices) - 1 cup.
• Salt - to taste.
• Tomato puree - 1+1/2 cup.
• Red chilly powder - 1/2 teaspoons.
• Kashmiri chilly powder - 1/2 teaspoons.
• Tomato ketchup - 1 tablespoons.
• Sugar - 1/2 teaspoons.
• Pizza dough - 3/4 cup.
• Tomato (slices) - 1 tablespoons.
• Sugar - 1/2 teaspoons.
• Pizza dough - 3/4 cup.
• Tomato (slices) - 1/2 cup.
• Mushroom (chopped) - 1/2 cup.
• Pizza cheese (grated) - 2 tablespoons.
Method:
  • Heat oil with little olive oil in a pan, add garlic, mixed herbs, green bell pepper and saute it on a slow flame.
  • Add onions, salt, tomato puree, red chilly powder, salt and saute it.
  • Add tomato puree prepared by boiling tomato, later remove peel and blend into a puree.
  • To it add Kashmiri red chilly powder, tomato ketchup, sugar, a little salt, and mix nicely.
  • Cook it on a slow flame until oil oozes out, switch off the flame and allow it rest.
  • Dust some flour and take a pizza dough roll it or press it with a hand like as shown in the video.
  • Take a pizza tray and arrange the pressed pizza dough. On it spread the sauce mixture evenly.
  • On a chopping board mix slices of onion, green bell pepper, tomato, mushroom and mix nicely and spread it on top of above pizza.
  • On its top,grate the pizza cheese and place in oven and bake at 180 to 200ºC for 10 to 15 minutes until nice crust is formed.

Now Thin Crust Pizza is ready to serve.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

shree Posted on Fri Jan 15 2016

Very nice recipe!?

Reply 0 - Replies
profile image

Aarom Binu Posted on Sat Jan 16 2016

I watched one of your old videos what means jawarkhi flour?

Reply 0 - Replies
profile image

Suvendro Seal Posted on Wed Jan 20 2016

What are the names of the herbs??

Reply 0 - Replies
profile image

Nida Shaikh Posted on Mon Apr 04 2016

did you make the pizza in a microwave convection mode or in an OTG?

Reply 0 - Replies
profile image

Bulgdoom Posted on Mon Apr 18 2016

its pronounced "pitsa"?

Reply 0 - Replies
profile image

Chef Lammy Posted on Mon May 30 2016

Nicely done Chef, the pizza very good and thin.?

Reply 0 - Replies
profile image

Meenakshi Rao Posted on Thu Jun 16 2016

U make wonderful dishes .. ??

Reply 0 - Replies
profile image

tsorakin Posted on Mon Jun 20 2016

She is beautiful!?

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter