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Mushroom Capsicum Pizza with No-Yeast Base

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Author Rafeeda

Ingredients

  • FOR THE DOUGH:
  • 225 gm all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 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

  • Preheat the oven to 180 degrees. Cover parchment paper on a baking tray.
  • 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.
  • Slowly pour the water and knead into a soft, non-sticky dough. Use more water if required.
  • 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.
  • 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!
  • Bake for 20 minutes or till the cheese is melted. Cool slightly in pan. Slice in to wedges and serve warm!