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Pizza Balls

Top Rated Recipe

Last Updated: May 14, 2024

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Key Details:

prep time: 25 minutes

Cook time: 15 minutes

Difficulty Level: Moderate

Course: Snack

Cuisine: Italian

Key Ingredients:

Pizza sauce

Ragi flour

Mozzarella cheese

Mixed capsicums

About Pizza Balls

Table of Contents

Ragi flour dough balls
stuffed with pizza sauce, mozzarella cheese and capsicums, baked and served

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  • Pizza sauce for spreading
  • Ragi flour dough as required
  • Refined flour (maida) for dusting
  • Oil for greasing
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Step 1.Grease a baking tray with some oil.

Step 2.Dust the worktop with some flour, transfer dough and knead well. Divide it into equal portions and shape them into balls.

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Ingredients

    • Pizza sauce for spreading
    • Ragi flour dough as required
    • Refined flour (maida) for dusting
    • Oil for greasing
    • Mozzarella cheese, grated as required
    • Mixed capsicum sprits 1 cup
    • Salt to taste
    • Black peppercorns, crushed to taste
    • Smal red capscicum traingles as required
    • Black olive slices as required
    • Tomato ketchup as required

How to Make Pizza Balls (Stepwise Photos)

Method

  1. Grease a baking tray with some oil.
  2. Dust the worktop with some flour, transfer dough and knead well. Divide it into equal portions and shape them into balls.
  3. Dust some flour on each ball and roll out to small thick discs.
  4. Spread some pizza sauce on each disc. Put some grated mozzarella cheese and some capsicum strips. Sprinkle some salt and crushed peppercorns on top, fold and shape them into balls.
  5. Place them on the greased baking tray and prove for 5-10 minutes.
  6. Preheat oven at 180°C.
  7. Place the baking tray in preheated oven and bake for 10-15 minutes. Remove from oven and cool.
  8. Make devil’s horns with bell pepper triangles and sliced olives on the pizza balls.
  9. Place pizza balls on a serving platter and serve immediately with tomato ketchup.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

(Pear Stuffed Roast Chicken)

(Rainbow Sandwich)

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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

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