Stuffed crust pizza with veg seekh kebab
1 tbsp olive oil
1/2 cup pizza sauce
1/4 cup basil pesto
50 g beetroot, sliced
100 g Mozzarella, sliced
20 g artichoke
5 g sundried tomato
50 g cherry tomatoes
15 g asparagus
2 g fresh basil, for garnishing
For the seekh kebab
50 g cauliflower
30 g carrots
30 g green peas
1 tbsp ghee
1/2 tbsp cumin seeds
1 onion, chopped
1 tbsp garlic, chopped
1/2 tbsp cumin powder
1/2 tbsp coriander powder
salt, to taste
pepper, to taste
30 g potatoes, boiled and grated
For the pizza dough
500 g flour
10 g salt
7 g sugar
7 g bread improver
8 g gluten
25 ml olive oil
10 g yeast
275 ml water
For the seekh kebab, fine chop all the vegetables.
Heat a pan with ghee and add cumin seeds along with the chopped onion and garlic.
Next, add all the chopped vegetables and sauté well.
Add cumin powder, coriander powder, salt and pepper and mix well.
Cook until dry and then mix in the boiled and grated potato.
Take small ball-sized portions of the mixture and stick them onto skewers, spreading the mixture along the length.
Cook the seekh kebab in a tandoor or bake in the oven. Cut into big pieces and set aside.
To make the pizza dough, mix together flour, salt, sugar, olive oil, gluten, bread improver, yeast and water. Knead well and rest for at least two hours.
Use half the dough to roll out a pizza. Apply olive oil on top and leave to rest for at least for one hour in the pan.
Stuff the edges of the pizza with the seekh kebab pieces and roll inwards to close.
Spread basil pesto on the pizza base and top with sliced beetroot and sliced Mozzarella.
Use the rest of the dough to roll out another pizza and lightly bake it for a few minutes.
Place it top of the first pizza and add sliced Mozzarella, artichokes, sundried tomatoes, cherry tomatoes and asparagus.
Place the entire pizza along with the pan inside the oven.
Bake at 250°C for around 20 minutes or until done. Rotate the pizza at regular intervals so that it cooks evenly.
Apply olive oil to the edges of the pizza. Cut and garnish basil leaves before serving.
Recipes: Gopi Nandakumar, executive chef, Hyatt Regency Mumbai
Photographs 8 BITS (Aditya Sapre)