Veg Pan Pizza On Stove Top

Prep Time: 10min
Cook Time: 10min
Total Time: 20min
Yield: 2-3 Servings

Ingredients

For Pizza Dough

1 3/4 Cup All Purpose Flour/Maida

4 Tblspn Curd

1 Tspn Baking Powder

1/2 Tspn Baking Soda

1/2 Tspn Salt

1 Tspn Sugar

2 Tblspn Oil

1/4 Cup Water or add as needed

For Instant Pizza Sauce

1 Tblspn Red Chilli Sauce

4 Tblspn Tomato Ketchup

3 Garlic Cloves, finely minced

1/4 Tspn Red Chilli Powder

1/4 Tspn Cumin(Jeera) Powder

Salt to taste

1 Tspn Red Chilli Flakes

1 Tspn Mixed Herbs

For Toppings

3 Tblspn Green Bell Peppers, chopped
1/4 Cup Onion, thinly sliced

2-3 Tblspn Boiled Sweet Corn
4-6 Chopped Amul Cheese Slices or 3/4 Cup Shredded Mozzarella Cheese


Directions

• For pizza dough, add all the ingredients to a mixing bowl & knead to a smooth ball (if it is sticky add more flour to it). 
• Cover & rest the dough for 10 minutes on the counter top.
• For instant pizza sauce, add all the ingredients to a mixing bowl & mix.
• Grease a teaspoon of oil to a wide pan & place the dough at the center. 
• Spread the dough with your fingertips to circular shaped pizza base with 1/2 inch thickness (or you can also roll using a rolling pin into circular shaped pizza base) & prick with the help of a fork on the pizza base.
• First spread prepared instant pizza sauce with a spoon on pizza & leave 3/4 inch space on the edge for crust.
• Top with chopped green peppers, sliced onion & sweet corn.
• Finally top with chopped amul cheese slices or shredded mozzarella cheese.
• Cover with a lid & place it on a low flame for 10 minutes or until pizza base turns to golden brown at the bottom.
• Turn off the flame & transfer the pizza to a plate.
• With the help of a knife cut the pizza into slices & serve hot.

Note: Properly store leftover pizza in an airtight container & stays fresh for 1-2 days when refrigerated.