Pizza Balls
Top Rated Recipe
Key Details:
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prep time: 25 minutes
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Cook time: 15 minutes
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Difficulty Level: Moderate
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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
- Pizza sauce for spreading
- Ragi flour dough as required
- Refined flour (maida) for dusting
- Oil for greasing
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.
Read MoreIngredients
- 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
- Grease a baking tray with some oil.
- Dust the worktop with some flour, transfer dough and knead well. Divide it into equal portions and shape them into balls.
- Dust some flour on each ball and roll out to small thick discs.
- 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.
- Place them on the greased baking tray and prove for 5-10 minutes.
- Preheat oven at 180°C.
- Place the baking tray in preheated oven and bake for 10-15 minutes. Remove from oven and cool.
- Make devil’s horns with bell pepper triangles and sliced olives on the pizza balls.
- Place pizza balls on a serving platter and serve immediately with tomato ketchup.
Additional Tips and Tricks
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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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