For Dough – Dissolve sugar in a warm water. Add dry yeast. Keep aside for 5-10 minutes. The mixture will bubble up and become frothy.
In a large bowl, take Ragi or finger millet flour and Maida. Add activated yeast. Mix well.
Add salt, oil. Add water slowly at a time and start kneading a dough.
Dust work surface and hands with flour. Take dough out of the bowl. Using the heel of your hand start kneading a dough. If dough is sticky sprinkle small quantity of flour.
Continue kneading until dough is smooth and elastic. This process will take 10-12 minutes.
Transfer it in a bowl. Grease with some oil. Cover and keep aside at warm place for 1hr to 30 minutes or until it doubles up.
Meanwhile, preheat oven at 220 degree c.
Lightly flour work surface. Take out dough and punch it.
Keep punching and form a ball.
Transfer it into a greased baking tray or pizza pan. Flatten evenly with fingertips. Cover and keep aside for 10 -15 minutes
Bake in preheated oven for 5-7 minutes. If preparing thin no pre-baking is required.
Remove. Let it cool. Spread Pizza sauce as desired. Layer the veggies and chicken pieces.
Top with processed and mozzarella cheese.
Bake in preheated oven for 15 minutes on 200degree C and if required 4 minutes on 220 degree C or until top turns slightly golden brown.
Slice and serve hot.
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For Dough – Dissolve sugar in a warm water. Add dry yeast. Keep aside for 5-10 minutes. The mixture will bubble up and become frothy.
In a large bowl, take Ragi or finger millet flour and Maida. Add activated yeast. Mix well.
Add salt, oil. Add water slowly at a time and start kneading a dough.
Dust work surface and hands with flour. Take dough out of the bowl. Using the heel of your hand start kneading a dough. If dough is sticky sprinkle small quantity of flour.
Continue kneading until dough is smooth and elastic. This process will take 10-12 minutes.
Transfer it in a bowl. Grease with some oil. Cover and keep aside at warm place for 1hr to 30 minutes or until it doubles up.
Meanwhile, preheat oven at 220 degree c.
Lightly flour work surface. Take out dough and punch it.
Keep punching and form a ball.
Transfer it into a greased baking tray or pizza pan. Flatten evenly with fingertips. Cover and keep aside for 10 -15 minutes
Bake in preheated oven for 5-7 minutes. If preparing thin no pre-baking is required.
Remove. Let it cool. Spread Pizza sauce as desired. Layer the veggies and chicken pieces.
Top with processed and mozzarella cheese.
Bake in preheated oven for 15 minutes on 200degree C and if required 4 minutes on 220 degree C or until top turns slightly golden brown.
Slice and serve hot.
INGREDIENTS
SERVING: 4
For Dough - Ragi or Finger Millet flour – 1 cup
Flour or Maida – ½ cup + 2tbsp for flouring work surface
Dry Yeast – 1 ½ tbsp.
Water as required for kneading dough + 3 tbsp for yeast activation
Sugar – ½ tsp
Salt as per taste
Oil –1/2 tbsp. for kneading + 1 tbsp. for brushing dough.
For Topping - Red Capsicum – 2 tbsp. thinly sliced
Yellow Capsicum – 2tbsp – Thinly sliced
Green Capsicum – 1tbsp Thinly sliced
Pizza Sauce – 1 ½ tbsp. for spreading + 1 tsp for coating veggies
Grated Mozzarella Cheese – ¾ - 1 cup
Grated Processed cheese – ½ cup
For Chicken topping- Boneless Chicken – ½ cup (Washed thoroughly and cut into small pieces)
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