Vegetable Atta Pizza

About Vegetable Atta Pizza

Ingredients

• Whole wheat flour 2 cups
• Dry yeast, mixed with 2 tbsps water, little salt and a pinch of sugar 1 tsp
• Oil 1 tsp
• Butter 2 tbsps
• Garlic, finely chopped 1 tsp
• Onion, finely choped 2 tbsps
• Medium tomatoes, finely chopped 3
• Salt to taste
• Tomato puree 1 to 2 tbsps
• Black pepper powder (optional) to taste
• Dried oregano ½ tsp
• Sugar ½ tsp
• Mozzarella cheese or processed cheese, grated as required
• Tomato roundels a few
• Black olives, pitted and halved a few
• Tomato ketchup as required

How to Make Vegetable Atta Pizza (Stepwise Photos)

Method

1. Take whole wheat flour in a mixing bowl, add yeast, a little salt and sufficient water and knead into a soft dough. Apply oil all over the dough, cover with a damp cloth and set aside to prove for 10-15 minutes.
2. Heat butter in a non-stick pan. Add garlic and saute for 1 minute. Add onions and saute till they are lightly coloured. Add tomatoes and salt and mix well. Add tomato puree and mix.
3. Add black pepper powder (if using) and oregano and mix. Add sugar and mix and continue to cook till it gets a sauce consistency.
4. Preheat oven to 190º C.
5. Meanwhile divide the risen dough into equal portions and roll out each into ½ centimeter thick disc. Prick them with a fork so that do not puff up.
6. Place the disc on a greased baking tray and spread some of the prepared tomato sauce evenly. Sprinkle cheese generously covering the pizza completely.
7. Keep 2 slices of tomato on the upper end of the disc and place a half olive on each of them to resemble eyes.
8. Keep the tray in the preheated oven and bake for 15-20 minutes.
9. Take the tray out of the oven and transfer the pizza onto a serving plate. Squeeze tomato ketchup in the shape of a mouth. Cut into wedges and serve.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps