Love Pizza? Try This Delicious Recipe By Chef Gobu

Pizza is one of the favourite go-to food in India. Be it a movie night at home or birthday party at a restaurant, this Italian delicacy has a special place in our palate. Pizza has a wheat-based dough that is loaded with cheese and other ingredients. It is then baked at high temperature in an oven. Made with a variety of toppings, pizza is available in both vegetarian and non-vegetarian versions.  

Though it is not a part of Indian cuisine, pizza has a variety of desi flavours such as paneer pizza and tandoori pizza. Another best thing about this delicacy is that it can be customised with the toppings of your choice. Today, numerous varieties of pizza are available with uncountable toppings. Even the restaurants have an option to choose them. 

If you are also a die-heart fan of pizza, then here a delicious recipe of thin crust pizza topped with exotic ingredients like arugula pesto, grilled artichoke, garlic confit, and blossom tomato by Chef Gobu, Crowne Plaza, Chennai. 

Ingredients   

  • 0.600 gm maida   
  • 0.010 gm yeast   
  • 0.010 gm gluten   
  • 0.030 gm bread improver   
  • 0.01 gm salt   
  • 0.020 gm sugar   
  • 0.50 gm olive oil   
  • 0.500 gm tomato pilate    
  • 0.400 gm mozzarella cheese   
  • 0.250 gm arugula lettuce   
  • 0.150 gm artichoke   
  • 0.50 gm garlic   
  • 0.80 gm cherry tomato   
  • 0.30 gm walnut  

Method  

To Make The Base   

  • Add the Refined flour into a large bowl, then stir in the yeast and salt, bread improver, gluten.  
  • Make a well, pour in 200 ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough.  
  • Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a towel and set aside.  

To Make The Sauce  

  • Mix the pilate with basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.   

To Roll Out The Dough  

  • If you’ve let the dough rise, give it a quick knead, then split into two balls.   
  • On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin.   
  • The dough needs to be very thin as it will rise in the oven.    

To Top And Bake  

  • Heat the oven to 240C/220C. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season.   
  • Then add artichoke, cherry tomato. Bake for 8-10 mins until crisp. On Top add arugula pesto, confit garlic, walnut. Serve with a little more olive oil, and basil leaves if using.  

Try it at home and tell us how it was.