Mira Black Golden Mile Pizza – Recipe Vegetables

WDo you like Italian tonight or Indian? Thanks to this pizza, you can get both. This recipe is written on the beloved pizza anniversary of my youth: a vegetable hat that I ate regularly with my cousins ​​in one of the many Indian Italian restaurants on the Belgrave road in Leicester (also known as Golden Mile) around 1990, before washing it directly with it. Mango Rubicon juice And hand brakes turns into a parking lot.

Golden Mile Pizza

This recipe was published in my book, dinnerLast year. The dough meets in minutes the food therapist and is fixed overnight in the refrigerator. You will need to start the previous day, but it can be kept in the refrigerator for up to four days. You will need two containers or large vessels to prove the dough in a tray of 30 cm x 40 cm for pizza, and some chaat Masala, which you can G Et from any Indian supermarket or online.

Preparatory 15 minutes
Comfort/proof 1 day +
Cook 40 minutes
Make 2 large pizza, to feed 4

For dough
3 tablespoons of oil seeds of turnipIn addition to the additional for lubrication
750 g strong bread flourIn addition to the additional dust
1 tablespoon of sugar
2 teaspoons Smooth salt
7G (2 teaspoons) instant yeast

For sauce
1 tablespoon of rapeseed seed
2 garlic clovesPeel and crushing
400g tin Chopped tomatoes
½ teaspoon of hot pepper powder
2 tablespoons of ketchup
½ teaspoon of sea salt

For the layer
200 g Gloric Mozarilla
300 g of cherry tomatoesTo half
100g sweet beadsFresh or frozen and disturbance
1 green pepperLeg, seed and seeds that have been ignored, cut the meat into slices of 1 cm thick (network 100 grams)
½ large red onion (100 grams), peeled and cut into thick slices ¾cm
2 125 grams balls Fresh MozzarellaDepletion and rupture

Chat Masala oil
2 green hot pepperA very soft cut
1 tablespoon of Masala Chats
4 tablespoons of turnip seed oil

The sinks of the pelvic or vessels that you will use to store the dough in the refrigerator. In the food processor, flour, sugar, salt and yeast several times, until it is well mixed. Add turnip oil and lukewarm water, 500 ml, and pulse again until the dough meets in a ball, then continue to mix for another 20 seconds.

Light the dough on a ground surface lightly and knead for five minutes, so that you have a soft ball. Divide the dough into two parts, wrap it into the balls and Pop One in each painted container. Cover it with a cover or clingfilm, then the cold in the refrigerator for at least a day, and up to four.

To make tomato sauce, heat the oil in a saucepan over medium heat. When the weather is hot, add garlic and sweat with stirring, for up to a minute, until it turns into a stick. Add the tomatoes and cashmel pepper, leave it for the bubble for 10 minutes, then stir in the ketchup and salt, then remove the heat.

On the day you want to make pizza, remove the dough from the fridge at least an hour before the bread. Fifteen minutes before you want to cook it, heat the oven to its most important circumference – perfectly about 280 ° C (260 ° C)/535 F/GAS 10 – and transfer the oven shelf to the center of the oven. Get all the layer in front of you in small containers. In another small bowl, mix the chopped pepper carefully, Masala and oil.

Oven trays and your hands with oil. Gently push and extend one ball of dough into one tray, so that it is equal and it reaches the corners; Make sure not to pay all air bubbles in the dough, especially on the edges.

Half a tablespoon of tomato sauce to the base of the pizza and spread it evenly with the back of a tablespoon. Sprinkle half the layer over the top, starting with grated mozzarella, then cherry tomatoes, followed by sweet corn, green pepper, onions, and finally, fresh, torn mozzarella. Bake for 15 minutes, until the cheese becomes firm and colored, then remove and spray Chaat Masala hot pepper over the top. Slide in eight Asafi and leave. Repeat with the remaining pizza dough and layer.