Pizza Reciepe | How To Make Pizza | Homemade Pizza Reciepe

pizza recipe with detailed recipe. pizza is a flat bread which is prepared with all purpose flour and fermented with yeast. it is typically topped with mozzarella cheese, pizza tomato sauce and other vegetarian pizza toppings. pizza can be consumed as snack, but not limited for lunch and dinner too.

Traditionally it is an italian cuisine recipe but very well popular all over the world. there are several variations and varieties of pizza recipe. however this recipe is simple veg pizza recipe with yeast and baked in oven. the toppings can be changed as per the preference.

I have also shared the tip for Pizza On Tawa/cooktop for all readers who does not have oven in home so that they can asily make this pizza reciepe. Mushroom haters can skip It if you do not wish too.

INGREDIENTS FOR MAKING PIZZA RECIEPE

• 2.5 cup whole wheat flour/all purpose flour

• 2-1/4 teaspoon active dry yeast

• 1 teaspoon Sugar

• 1.5 teaspoon Salt

• 1 cup Lukewarm water

• 2 tablespoon oil

VEGGIES FOR PIZZA

• 2 cup Pizza Sauce/Tomato Sauce

• 1/2 cup Sliced Mushrooms

• 1 medium Sliced onion

• 1/4 cup Sliced black olive

• 2 medium Sliced Capsicum (green and red)

• 3 cup Low Fat Shredded cheese

• Salt to taste

INSTRUCTIONS FOR MAKING PIZZA RECIEPE

MAKING PIZZA DOUGH

Assemble ingredients..

Measure flour.

To activate yeast - combine yeast and sugar in lukewarm water.

Stir and let it sit for 10 minutes.

It will become all bubbly and frothy.

Combine everything together and..

Knead a soft dough. Cover and let the dough rest for 30 - 1 hour.

Dough will double in size.

Pizza dough all set and ready.

ASSEMBLING PIZZA

Assemble ingredients for pizza.

Dust the dough with dry flour..

Divide the dough in equal portions. Above measurements make 2 pizzas.

Preheat oven @ 400 degree F. Roll the dough into a circle.

Grease a baking tray and transfer the rolled dough onto the baking sheet.

Keep spreading it around.

Using a fork make holes at the base of the pizza.

Feel free to bake the dough for 10 minutes before spreading the sauce.

Baked pizza dough...

Spread sauce over the dough.

Sprinkle cheese..

Add veggies..

More veggies..

Add salt and pepper..

Generously sprinkle some more cheese.

Bake for 20 - 30 minutes or until crust is golden. First one without olives and only baked.

Cut in slices of your choice.

Sprinkle some red chili flakes and

Enjoy your Pizza!!

Tip
If You want to bake Pizza on a Cooktop:-

You can bake this pizza on a cooktop. Heat a heavy bottom tawa/griddle. Transfer pizza onto the hot griddle, maintain a medium low heat, cover and let the cheese melt. Once cheese is all gooey and soft, increase the heat to medium and cook the base until it is crisp and brown. Please keep a watchful eye on the pizza do not leave it unattended, the base may get burned or overcooked.

Best Vegetables Lasagna Reciepe

Vegetable Lasagna is what you make when you want to load up on veggies with something that’s filling, comforting and so moreish, you don’t even think twice about it being Meat Free!

This incredible Vegetarian Lasagna is made with a creamy ricotta and spinach filling as well as layers of roasted vegetables and a homemade tomato lasagna sauce. It’s one of my favourite fridge clean out recipes because it can be made with just about any roastable veggies!

Vegetable lasagna is sensational served fresh out of the oven, but it’s also one of those dishes that are terrific the next day. The flavour of those roasted veggies and that spinach ricotta layer develop overnight, and just a quick reheat in the microwave is all that’s required to bring it back to the original molten state.

So, dear readers. Have I convinced you to give this a go???Check out below..

Ingredients To Make Lasagna

• 2 teaspoons olive oil

• 8 ounces sliced mushrooms

• 1 zucchini or yellow summer squash, diced

• 1 sweet bell pepper (any color), seeded and diced

• 1 sweet onion, diced

• 1 tablespoon minced garlic

• 1 egg, beaten

• 2 tablespoons chopped fresh parsley (or 2 teaspoons dried parsley flakes)

• 2 tablespoons chopped fresh basil (or 2 teaspoons dried basil)

• 16 ounces (2 cups) low-fat cottage cheese

• 2 ½ cups shredded mozzarella cheese, divided

• ½ cup grated Parmesan cheese, divided

• 24 ounces (2 ½ cups) store-bought (or homemade) marinara pasta sauce

• 9 Oven-Ready No-Boil lasagna noodles (I used organic whole wheat oven-ready noodles)

Instructions To Make Lasagna

• Preheat oven to 450F (230C). Spray a 9 x 13-inch baking dish with cooking spray and set aside.

• In a large skillet, heat oil over medium-high heat. Add mushrooms, zucchini, bell pepper, onion, and garlic. Cook and stir the veggies just until tender (about 3-5 minutes).

• While the veggies cook, use a separate bowl to stir together egg, parsley, basil, cottage cheese, 1 ¼ cups mozzarella, and ¼ cup Parmesan.

• When the vegetables are done cooking, stir the marinara sauce into the skillet.

• Spread 1/4 of the marinara-vegetable sauce mixture in a thin layer in the bottom of the prepared baking dish. Top with 3 no-boil lasagna noodles, 1/3 of the cottage cheese mixture, and another 1/4 of the sauce mixture.
  

• Repeat layers two more times. Finish with remaining 1 ¼ cups of mozzarella and ¼ cup of Parmesan cheese on top. Cover with foil sprayed with cooking spray.

• Bake for 40 minutes. Remove foil, and bake for another 10 minutes (or until heated through and cheese on top is browned). Let stand for a few minutes before slicing and serving.

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