Tasty Garlic and Macaroni Pizza Recipe

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Garlic and Macaroni Pizza is fabulous, lip-smacking, and colorful pizza recipe. This pizza is loved by all and it also has an amazing combination of macaroni and garlic.This pizza has a nice flavor of various seasoning and mouth-watering taste. Every bite of this pizza gives a nice taste and flavor. Try this tong-tickling pizza at your home and treat your kid’s.

Ingredients

2thin crust pizza base [175 mm. (7")
4 tspfinely chopped garlic (lehsun)
1 cupgrated mozzarella cheeses

For The Herbed Macaroni Topping

1 cupcooked and chopped macaroni
1 tbspbutter
1 tspdried mixed herbs
2 tspdry red chili flakes (paprika)
saltto taste

For The Red Capsicum Sauce

2 cupsred capsicum cubes
1 cupthinly sliced onions
2 tspolive oil
1/2 tspdried mixed herbs
1 tspdry red chili flakes (paprika)
saltto taste

For The Pizza Base

1 1/2 cupsplain flour (maida)
1 tspdry yeast
1 tbspolive oil
1 tspsugar
saltto taste
plainflour (maida) for rolling

Directions

For The Pizza base

In a bowl, add 2 tbsp of lukewarm water and dry yeast and mix it well and cover with a lid and keep it aside for 5 minutes.
In a bowl, add the plain flour, yeast-water mixture, olive oil, sugar and salt and knead it into a soft dough by using enough water.
Cover the dough with a wet muslin cloth and keep it aside for 1 hour.
Press the dough lightly to remove the air and divide the dough into equal portions.
Roll each portion into a 175 mm. (7”) diameter circle with the help of plain flour and prick each circle evenly by using a fork.
Place a rolled dough on a greased baking tray and bake in a preheated oven at 180°c (360°f) for 5 minutes and keep it aside.

For the Herbed macaroni topping

Heat the butter in a broad, non-stick pan, add the macaroni, mixed herbs, chili flakes and a little salt and fry on a medium flame for 1 to 2 minutes.
Divide the topping into equal portions and keep it aside.

For the red capsicum sauce

In a bowl, add the red capsicum and 2 cups of hot water and cover with a lid and keep it aside for 10 to 15 minutes.
Drain the water from the capsicum, transfer the red capsicum and onions in a blender and blend to a smooth paste and keep it aside.
Heat the olive oil in a broad non-stick pan, add the capsicum-onion mixture, mixed herbs, chili flakes and salt, mix it well and cook on a medium flame for 2 to 3 minutes and stir occasionally.
Divide it the sauce into equal portions and keep it aside.

Batter for bajjis

Take a bowl, add 2 cups of besan/gram flour, 1 TSP chilli powder, 1/2 TSP ajwani (optional).
Now add water in a bowl and mix it.
Make sure the batter is not runny, rather should be thick consistency.
Now, stuff the chicken filling in chilli/mirchi.
Dip the stuffed chilli in the batter, make sure chilli is completely coated.
Deep fry in hot oil, till it turns golden brown color.

How to proceed

Place a pizza base on a clean, dry surface and spread a portion of the red capsicum sauce evenly over it.
Sprinkle 1 tsp of garlic, 1 portion of the Herbed macaroni topping and finally ¼ cup of cheese evenly over it.
Place 2 pizzas on a greased baking tray and bake in a preheated oven at 200°c (400°f) for 10 to 12 minutes or till the base is evenly browned and the cheese melts.
Once baked, removed from the oven, cut into equal wedges and serve it with chilled fruit juice.

Meghna Nath