Who says pizzas are only for niche outlets and fancy restaurants? Thin crust pizza, a fetish that has surely caught on, can be whipped up at home with some skill. Here the sacrosanct tomato goes out of the pizza territory and feta and bell peppers find their way in.
Feta spring onion and bell pepper pizza
Ingredients
1 kg refined flour
18 gms dry yeast
15 gms salt
5 gms sugar
5 gms gluten
3 gms bread improver
100 gms olive oil
500 ml water
Method
Take flour along with yeast, gluten, sugar, salt, bread improver and put in a kneading machine. Add oil gradually. Then add water slowly, knead and roll them individually.
For the filling
200 gms feta
35 gms spring onion
50 gms bell peppers
Salt to taste
Roll the pizza in oval shape, add the filling of feta, spring onion, bell peppers and salt. Fold the ends of the pizza. Put it in the oven for seven to eight minutes at 250 degree Centigrade. Sprinkle olive oil and grated feta cheese on top.
Bakshish Dean, Director, Food Production at The Park, believes the key to the cooking world is the basics. “Once you know the basics, you can do everything,” says Dean. In this industry, he says, “short cuts might give you a quick buck, but once you reach the top, you wouldn't know what to do and will crumble.” He calls it a "pure skill-based job".
