Onion Capsicum Pizza, the All-time Favorite


I tried a variation on my basic pizza last week. It was the husband’s birthday and all he wanted was home-made pizza. He is a changed man today. From not liking it at all he has come to pick it as the one dish for a special meal! The transformation, not in small measure, is because of the wholesome-ness of a home made pizza. You can never go back to Dominos (and definitely not to Pizza Hut!) once you’ve had the home made kind.

And it is not that complicated at all. Usually I go with my basic bread dough recipe which is more yeasty and makes a good base for the thick crust. After reading many baking enthusiasts rave about the slow rising in the refrigerator, using much less yeast, I thought it was time to give it a try.

But, since I can no longer bring myself to use only white flour in any recipe, for this new recipe too I replaced half the white flour with good old atta. Other than that I (loosely) followed Heidi’s recipe for White Whole Wheat Pizza at 101 Cookbooks.

I didn’t refrigerate it overnight, but it did stay in the fridge a good 8 hours. The dough wasn’t as elastic as it could have been (because I used atta, I guess), so tossing was a bad idea. But it could be stretched easily and the quantity yielded 3 large thin crust pizzas. These were quick to cook, 10 minutes in a very hot oven (Gas Mark-9) but not as crisp as my regular crust. The verdict: while the son liked the thin crusts, the husband still prefers my old recipe–“The pizza wasn’t the same. Did you do something different?” Good comment, hubby dear!

Followed by a Hot Chocolate Fudge Sundae (using Nirula’s Hot Chocolate Fudge Sauce), it was a very memorable dinner indeed.

My regular (other) Pizza Dough

2 1/2 C white flour
2 1/2 C whole wheat flour
5t vegetable oil (preferrably olive oil)
2t salt
2t sugar
4t yeast granules
warm water

In a large bowl combine the flours and the salt. Make a hollow in the center and add the sugar and oil. Pour in about a cup of the warm water and sprinkle the yeast. Mix to form a wet ‘sponge’ and leave for 20 min. Now mix in more water, as required, to form a soft but not sticky dough. Knead for 10 minutes and make into a large ball. Oil a bowl and put dough into it. Flip it over so that it is now oiled onthe top as well. Cover and let rise till double (about 2 hrs). Punch down and divide into 3 balls for very large pizzas. Grease your hands and shape (push+ stretch) the dough. You may grease the pan or sprinkle it generously with semolina. Now tranfer the shaped dough to the pan for the final shaping/stretching. Rest the dough for 10-20 min.

Spread with tomato sauce and then the toppings. I start with buffalo mozzarella (Amul’s) followed by the veges: usually green peppers, onions, tomatoes, and mushrooms, tossed in a little salt and olive oil, rough-chopped so that biting off is easier. A drizzle of olive oil at this point is good. Eggplant slices, pan fried in a little olive oil make a delicious topping. Bake in a hot oven 10-20 min (depending on crust thickness and the oven heat). Rest a few minutes to set the cheese before slicing.

For the sauce, follow your instinct. Here’s what I do:

The Tomato Sauce

500 gms juicy tomatoes, skin, seed and all
200 gms tomato puree
1T dried basil
1T dried oregano
4-5 cloves garlic, smashed
2 onions, chopped fine
sugar and salt
1 T olive oil

Heat the oil in a pan and add the garlic. Stir till just fragrant. Add the onions and stir fry on medium heat till they turn translucent. Add the chopped tomatoes and the salt. Simmer till the tomatoes become all squishy. This is really faster if using frozen tomatoes. Now add the herbs, the chili peppers, and the puree. Simmer for 5 min. Use a hand blender to smoothen out the sauce and let cool before spreading.

This sauce freezes very well.

14 thoughts on “Onion Capsicum Pizza, the All-time Favorite

  1. Your recipe sounds really good,…no wonder your husband changed his preferences, you cornered him with such a fine recipe !! I haven’t tried making my own pizza base, actaully have failed with my yeast rising trails…it never ever raises !! 😦

    Don’t give up just yet.  Maybe you can try my recipe!  Just make sure your yeast is still fresh (it should start frothing and foaming in 10 min. in sweetened warm, not hot, water) and you’ll be good to go.

  2. Happy birthday to your husband! Pizza and hot fudge sundaes sound like a terrific way to mark the day.

    Hi Julie.  Thanks.  Looks like you were celebrating as well! 

  3. hi…
    i have a doubt…did u mean 1/2 a cup or 2 cups of warm water for the pizza dough???

    Hi Rashmi. Sorry, about the misprint. Thanks for pointing out. It should read “a cup”!

  4. Hi Anita…… I made pizza today for dinner using this recipe….. It was simply awesome!!!!! Thank you so much for it…… I will post it soon. 🙂

  5. Pingback: Pizza… « My Khazana of Recipes
  6. I LOVE making Pizza at home 🙂 Yours look AWESOME !!!! yesterday was my son’s B’day & guess what he requested lol!! yup Pizza. Here is my recipe that I took from All recipes. In my oven I start by baking it on the lowest rack ( so the bottom gets crisp)& then finish off by baking on the top most rack to let the cheese bubble.
    Jay’s Signature Pizza Crust
    2 1/4 teaspoons active dry yeast
    1/2 teaspoon brown sugar
    1 1/2 cups warm water (110 degrees F/45 degrees C)
    1 teaspoon salt
    2 tablespoons olive oil
    3 1/3 cups all-purpose flour
    In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
    Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
    Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
    Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
    Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes
    Looks similar…I wish I had a pizza stone! I have half a mind of trying out a piece of good-old sandstone… 🙂

  7. After a several-year hiatus, I made homemade pizza a few days ago…my crust is quite similar to yours: I use my Turkish pide recipe! Onions and capsicums are the two “musts” for me as well with a red-sauce pizza…but sauteed eggplant on pizza- so decadent…I’ll be trying that next time of course! You are lacking a baking stone eh? Unglazed, thick ceramic tiles can be used (lead-free)- “quarry tiles” they call those here- but I might have a spare round stone…

    Have been trying to think which stone would make a good pizza stone – red sandstone or limestone, any suggestions? (Spare round stone? Don’t even think about it! 😀 ) The unglazed quarry tiles we get here are very small, so won’t work.
    Eggplant is really great on pizza; love pineapple as well!

  8. Hi,
    Looks great! Do you cook the veggies( for the topping ) before hand or just toss them raw with oil before putting in the oven?Does e capsicum cook in the time it takes for the rest of the pizza to cook?

    There is no need to precook the veggies; they cook just the right bit in the time they are in the oven.

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