Mushroom Capsicum Pizza with No-Yeast Base
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Prep time: 
Cook time: 
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Serves: 4
 
Ingredients
  • FOR THE DOUGH:
  • 225 gm all purpose flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • 35 gm butter, melted
  • 50 ml milk
  • 50 ml water (approx)
  • FOR TOPPING:
  • 118 gm mushrooms, cut into half (I used tinned)
  • 1 small capsicum, diced
  • 1 small onion, diced
  • 2 tbsp sliced black olives
  • 2 tbsp sweet corn kernels
  • 2 tbsp tomato paste
  • Oregano for sprinkling
  • Mozarella cheese as required
Instructions
  1. Preheat the oven to 180 degrees. Cover parchment paper on a baking tray.
  2. Mix the flour, baking powder and salt and whisk till well combined. Alternatively, you could seive it. Add in the melted butter and milk and mix.
  3. Slowly pour the water and knead into a soft, non-sticky dough. Use more water if required.
  4. With your hand, spread the dough on the baking tray into a decent round shape. :) Or you could use a floured surface and spread it using a rolling pin.
  5. Spread the tomato paste, sprinkle the oregano. Spread the mushrooms, capsicum, black olives, onion and sweet corn across the pizza. Finally top with mozarella cheese, as much as you like!
  6. Bake for 20 minutes or till the cheese is melted. Cool slightly in pan. Slice in to wedges and serve warm!
Recipe by The Big Sweet Tooth at https://www.thebigsweettooth.com/mushroom-capsicum-pizza-with-no-yeas/