Mushroom Capsicum Pizza ~For the Punch!

It is time for the punch again,yes doesn't it seem only few days back when we posted the last one?Time seems to be flying and how!!Soon,we'll be completing a year of Sweet Punch challenges,something which started as a small discussion between Ria,Maria and myself as to how to simplify baking and make it easy for everyone saw us creating a group and the numbers are growing day by day.

Hopefully,by next month,we plan to start a separate blog for the same and then on,things should become a li'l more organized.

For now,let us see what this month's punch is all about.We chose a Pizza recipe as this month we bake bread.I host this month's challenge,so the recipe was chosen by me from The Pioneer Woman,the topping was to be of one's own choice.

The dough is really very simple to make and I just couldn't wait for the mandatory time before I baked the pizza!I chose the topping recipe from another blog which I adore,Raaga's Singing chef.Her mom's Pizza sauce is very famous with her friends so I wanted to try that out.It got us talking over various topics on a long distance call and I am so glad I tried the sauce and I am saving some for some Pizza Sandwich!

Mushroom Capsicum Pizza

Recipe for the base - The Pioneer Woman

Recipe for the topping/sauce - Raaga

Ingredients for the Pizza

Pizza crust 

Mushroom Capsicum Sauce 

Mozarella Cheese - 100 gms

Olive Oil - 1 tbsp

Ingredients[For the crust-makes two crusts]

Active Dry Or Instant Yeast - 1 tsp

All-purpose Flour - 4 cups

Kosher Salt - 1 tsp [or regular salt]

Extra Virgin Olive Oil - ⅓ cups

Method[for the crust]

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. 

***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

Mushroom Capsicum Topping/Sauce


Ingredients 


Onion - 1,chopped finely
Tomatoes- 2-3 medium,chopped finely
Capsicum - 1,chopped finely
Button Mushrooms - 4,chopped finely
Tomato Puree - 2 tbsp 
Tomato Ketchup - 1 tbsp 
Sugar - 1 tsp 
Oregano - 1 tsp 
Pepper - 1/2 tsp 
Oil - 1 tbsp 
Salt to Taste


Method


In a pan, heat the oil and add the onions. Fry for a minute or two. Add the capsicum and mushrooms and fry for 2-3 minutes. Add the oregano, salt, sugar and pepper and fry for another minute. Add the tomatoes and fry for 2-3 minutes. Add the puree and ketchup and cook the mixture for a couple of minutes.


For making the Pizza


Sprinkle your pizza stone or baking sheet with cornmeal/semolina.Roll out the pizza to your liking[thin/thick].
Spread the oil over the dough. Spread enough sauce over the base. Sprinkle the cheese over the pizza.

Preheat oven to the maximum temperature[ideally 500F,but since many ovens have the maximum temperature as 200C,that would be fine too].

Bake for about 15-20 minutes or till the cheese starts bubbling and the pizza is evenly cooked/browned.

Slice into wedges and serve!

How did we like it - I served this Pizza during the much watched India-Srilanka World Cup final.To be honest,the match was so nail-biting that anything served on the plate would have disappeared!Jokes apart,this pizza was much appreciated,especially the sauce.I made two pizzas of the said measurement.Though I am not very happy with the looks[the pizza did not brown evenly though it was cooked fine]the taste is great and I guess that is fine for the time being!