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Make exotic pizzas

india Updated: Feb 08, 2013 16:17 IST
Shweta Mehta

Everyone loves a good pizza, and that was evident considering the turnout at HT Café’s pizza making workshop with California Pizza Kitchen.

Participants who attended the event at the Bandra Kurla Complex outlet were in for a treat as Chef Bakul Kodikal took them through the process of making pizza from scratch. From kneading their own dough and making pizza sauce to rolling the base, choosing toppings and cooking and serving the pie, he took them through everything, offering handy tips and tricks along the way.

Some enthusiastic participants jumped right into the thick of things and even created their own pizzas, which they later gorged on with the rest of the group. Here are the recipes of what they created.

Rustica Pizza
200 gm pizza dough rolled thin
1 tbsp extra virgin garlic oil
1/4 tbsp salt
60 ml pizza sauce
1/4 tsp crushed red chili flakes
20 pieces fresh mozzarella
1/4 cup kalamata olive halves
1 tbsp capers n 1 tbsp Parmesan
16 slices pepperoni (optional)
12-14 basil leaves

Brush extra virgin garlic oil all over the surface of the dough.
Sprinkle salt and ladle pizza sauce all over the dough.
Distribute chili flakes, fresh mozarella, olives and capers (in that order), over the sauce.
Distribute Parmesan and pepperoni over the toppings.
Cook the pizza, remove from the oven and slice. n Garnish with basil leaves.

Caprese Pizza
270 gms pizza dough (hand stretched)
60 ml pizza sauce
1/4 cup mozzarella cheese
20 halves cherry tomatoes
1/2 cup fresh mozzarella
12-14 hand-torn basil leaves
1 cup arugula
15 ml extra virgin olive oil to drizzle
1/4 cup shaved Parmesan

Ladle the pizza sauce over the entire surface of the dough.
Distribute the mozzarella evenly over the sauce.
Distribute the cherry tomato halves and fresh mozzarella on top.
Cook the pizza. Do not pop bubbles that may form. The crust should remain bubbly, brown and crispy.
Remove from oven and slice.
Garnish with basil and arugula. Drizzle olive oil evenly over the arugula.
Sprinkle shaved Parmesan.

Chicken Milanese
45 ml olive oil blend
2 breaded chicken breasts
2 cups arugula (loosely packed)
Drizzle of extra virgin olive oil
1/3 cup diced tomatoes
12-14 hand-torn basil leaves
1/4 cup shaved Parmesan
1/2 fresh lemon

Heat olive oil in a 10” sauté pan over medium flame until it begins to smoke.
Carefully add breaded chicken breast to hot oil. Cook first side for approximately 1 minute and 15 seconds; turn chicken over and cook for approximately 1 minute. Turn off flame.
Using tongs, place the chicken breasts side by side on the center of the platter.
Place arugula on top of the chicken breast, leaving the sides of chicken slightly uncovered.
Drizzle with extra virgin olive oil.
Distribute tomatoes and basil over the arugula.
Sprinkle the shaved Parmesan over the entire dish.
Garnish the edge of the platter with a lemon half.