Designer Pizza

Dissolve the yeast in a small bowl using 2 Tablespoon water for 5 minutes. If using activated yeast you can skip this process

In a mixing bowl add flour, salt, 1 Tablespoon oil and yeast water and start to mix the ingredients

Use remaining/as needed water to knead a soft dough

keep the dough covered for 15-20 minutes on a warm place

Use this time to chop/slice the veggies. Boil the sweet corn for 5 minutes

Drizzle 1 tablespoon olive oil in a non stick pan and sauté the veggies on Low heat for 8-10 minutes. Take off heat

Knead the dough gently once again before rolling it

Sprinkle some flour dust on a flat working surface and start rolling the dough

For getting a heart shaped pizza base, roll the dough slightly oblong and tapering towards the base(like a rain droplet)

Discard the uneven edges to get a perfect tapering shape at the base and clip off a V shaped portion on top

Further Shape using your fingers gently if needed

Once done transfer the rolled flour base on the baking tray/rack

Using a butter knife apply pizza sauce liberally spreading it well across the base

Add the mozzerella cheese next and spread across well

Add the sautéed veggies next and drizzle the sliced olives and cherry tomatoes

Bake for 15-20 minutes/until done at 220 degree celcius

Cool and take off the pizza on a serving plate

Add rocket leaves across the pizza and feta cheese.

Add oregano and chilli flakes(optional)

dig in with your kids while the pizza is warm. enjoy!

Tip: I have avoided pickles/jalapeños as I have made this for kids.But you may choose to use a combination of veggies/toppings of your choice

my tip: create a non-veg option by using chicken/your kid’s favourite meat. use more cheese if needed and shape the base the way you wish !