Cheese Burst Pizza
Cheese Burst Pizza is a rich and indulgent pizza known for its double-layered crust filled with molten cheese, creating a gooey, cheesy explosion in every bite. Topped with pizza sauce, more cheese, and various vegetables or meats, it is baked until the crust is golden, and the toppings are perfectly cooked. Popular in Indian fusion cuisine, it's a favorite among cheese lovers for its creamy, flavorful experience.
Ingredients
For the dough
- Flour (all purpose) – 1¼ cup
- Semolina (suji) – 1 tbsp
- Salt – a generous pinch
- Baking Powder – ½ tsp
- Baking Soda – ¾ tsp
- Sugar – a pinch
- Italian seasoning – 2tsp
- Curd – 2tbsp
- Oil – 1tbsp
- Water – as required
For Sauce
- Olive Oil – 4tbsp
- Garlic chopped – 2tsp
- Chilli flakes – 1tsp
- Onion chopped – 4tbsp
- Tomato chopped – 2cups
- Salt – to taste
- Pepper powder – to taste
- Basil leaves(optional) – few sprigs
For Toppings
- Oil – 2tbsp
- Onion diced – 3tbsp
- Capsicum Diced – 3tbsp
- Mushroom Sliced – handful
- Corn Kernels (boiled) – handful
- Salt – to taste
- Pepper – to taste
- Tomato diced – 3tbsp
- Oregano/Italian seasoning – 1tsp
- Cheese Spread – 2tbsp
- Mozzarella Cheese (grated) – 1½ cup
Extras
- Olive oil – for drizzling
- Basil Sprigs – for garnishing
Instructions
For the topping
- Heat oil and add in the veggies. Toss them on high heat for 2 mins. Season with salt pepper and oregano and basil. Toss again and remove to a plate to cool.
For the dough
- Combine all the dry ingredients in a bowl and mix them. Now add oil, curd and little water to make a very smooth dough. Knead it for at least 5minutes to ensure a smooth soft dough. Cover it with a damp cloth and leave aside for an hour.
For the Sauce
- Heat a pan and garlic and onions and saute them for a minute. Add chilli flakes, stir and add the tomatoes. Sprinkle salt and some basil leaves and cook the tomatoes till they are mashy. Sprinkle dried oregano or Italian seasoning and pepper powder. Add a dash of water to make it saucy. Remove from heat, cool it down and grind it to a paste. Towards the end we need a thick tomato sauce, just a bit thinner than ketchup.
- Take out the dough and divide it into 2 or you can make a single pizza. Decide the size of the pizza depending upon the size of the pan you will be cooking it on.
For Rolling Pizza
- Lightly flour the kitchen counter and press the dough with the hands and spread it out into a circle. Do not worry a pizza need not be a perfect round. Using a rolling pin roll it out thin like a slightly thicker chapati or a thicker tortilla. Using a knife or a fork prick the dough all over so that it does not puff up while cooking.
For Cooking
- Heat a pan or a tawa, drizzle a little oil and cook the pizza base on one side for around 2mins on medium heat.
- Lightly oil the top and turn it over and lower the heat. Apply the tomato sauce on top of it and make sure to spread it till the edges. Sprinkle grated cheese on top avoiding the circumference of the dough and add all the toppings over the cheese. Cover and cook on low heat for 10mins or the cheese on top starts to melt.
- Make sure you cook on low heat and in case your pan or tawa is too thin then place another tawa on the bottom so that the pizza cooks on gentle heat.
- Remove and sprinkle with some dried oregano and chilli flakes. Garnish with a fresh basil sprig and cut into slices and serve it hot.
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