About:

Here the base is the recipe of kulcha which is stuffed with spring onion and topped with cheese, cherry tomatoes and olives /jalapenos.

This Pizza is made on hob. Instead of having just kulcha some pizza topping done and makes it more delicious.

This can be served for lunch/dinner.

Yields: 4 Medium pizza
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Resting time for dough: 1 ½-2 hours

Ingredients:

For dough:

• Whole wheat flour- 3cups
• Olive oil-2tsp
• Salt- as per taste
• Yeast-1tsp
• Honey-1tsp
• Hot water- 11/2 cup or enough to knead the dough

Stuffing:

• Finely chopped spring onion greens-1bunch
• Chilli powder-1tsp
• Finely chopped coriander-a handful
• Cumin powder-1tsp
• Salt- 1/4tsp
• Oil for roasting kulchas

Kulcha pizza Topping:

• Pesto sauce-to spread
• Low fat mozzarella cheese-as required
• Olives- 8-10num
• Cherry tomatoes-20num
• Dried herbs-to taste.

Procedure:

For dough:

• In a bowl combine honey, 1 ½ cup hot water ,oil, salt, sprinkle yeast mix and rest it on the counter for 10-15 minutes/until frothy.
• Then add flour to the yeast mixture and knead into a soft pliable dough adding extra water if required. Wrap it with cling film and let it rest for  1-2 hours in warm place.

For stuffing:

• In a bowl combine spring onion greens, chilli, cumin powder, coriander, salt and set aside.

For Kulchas:

• After resting time of dough transfer it to the floured surface, knead for 5-7 mins and divide to 4 equal portions
• Take one portion and roll it to small disc (3”diameter) place 2-3 teaspoons of filling in the centre and bring the edges together and seal the edges of the disc to make a ball of stuffed dough.

•  Now roll this out again to make a 6-7 inch disc. Place rolled kulchas on floured plate and repeat with remaining dough,

• Heat a non-stick pan, reduce to medium heat, place rolled kulcha and let it cook for 2-3 mins one side, ensure not to burn /over cook the kulchas.
• When brown spots begin to appear on the side touching surface of the pan, turn kulcha over other side and while other side is cooking reduce the flame to low.
• Spread the Pesto sauce, Cheese, Cherry tomatoes and Olives.
• Cook until cheese melts approx. (3-4 minutes)

• Once cooked transfer to serving plate sprinkle some dried herbs and serve hot.

Note:

• The water should not be boiling hot and it should be just around 110 deg C
• As I used just cherry tomatoes , olives I haven’t roasted them before topping. If topping with some other veggies like onions, bell peppers its better to saute them 3-4 minutes before topping

I am bringing this to Angie’s Fiesta Friday #27; Real food fridays #49