This week , I baked Mushroom n Bell Pepper Pizza for us. Home-made Pizza is very healthy and Quick to bake n make, We can do the toppings for our preference. Two weeks before, I tried to bake pizza  but the weather plays a massive role for raising the dough it gone off and I baked rolls for us with that dough. This week is nice weather Sunny days, even last time I kept the dough inside the oven but it didn't came out right this time I kept my dough in direct Sunlight it came out perfect for all the 3 times raising.

This Pizza dough measurement I gave it here for thin n crispy base and it yields 4 bases can store the each base seperately in cling wrap and keep it inside the fridge use within 1 week, for this weekend We have invited our frenz for Dinner get-together. So, I planned to bake Pizza with different toppings for them for that made extra base and kept inside the fridge. I like the thin n Crispy base with the veggies should be in chunk size but, my Hubby prefers thick base with the veggies should be in small pieces. We doesn't like the Mozarella cheese, cos sometimes We feel heart burn after having the Pizza with Mozarella topping at the last We won't feel pleasant dinner. So, I used reduced low fat Cheddar cheese for my cheese topping. Next time i will give the recipe for thick base. Here, is the recipe for Mushroom and Pepper Pizza as follows,

Ingredients for Pizza Base:

1.Cake flour - 4 cups ( i used tea cups to measure)
2.Instant yeast - 1 package
3.Salt -  1 tsp
4.Hot water - as reqd to knead the dough ( Not boiling hot water, Use bearable drinking hot water)
5.Canola Oil - 2 tbsp.

Ingredients for Topping:

1.Tomato sauce - 1 tbsp
2.Mrs.Balls Sauce ( Hot chutney) - 1 tbsp ( Use the sauce you like)
3.Green Bell Pepper - 1/2 medium ( cut into bit big pieces)
4.Sliced Red Onion - 4 tbsp
5.Pineapple Chunks - 3 tbsp
6.Sliced Button Mushroom - 5 no's
7.Sliced Baby Romanita tomatoes - 4 no's
8.Reduced low fat Cheddar Cheese Shavings - 4 tbsp






Preparation of Pizza Base :

1.Take one big bowl, add the Cake flour, Yeast, Salt and 1tbsp Canola oil. Mix it together with the help of the Spoon or Wooden Spatula, Pour little by little the hot water meanwhile mix the flour mixture with the spatula.
2.At one stage, you will feel the water is enough to add then stop pouring water now start to knead the dough with your hands apply little bit of oil and knead it nicely.
3.Apply little bit of oil on top of the dough, Cover the bowl with black plastic and keep it in direct Sunlight for 30 mts. ( Usually i keep the dough inside the warm Oven, but this time i kept in under direct Sunlight)
4.After 30 mts, Check the dough it will raise till the edge of the bowl. Punch down the dough, again cover the bowl with the black plastic and keep it under direct Sunlight for another 30 mts likewise do the same for twice.
5.Pre-heat the oven to 350 deg F, after kept the dough under Sun for twice now knock it down and make 4 equal balls out of the dough.
6.Roll down each ball in floured surface to thin round shape, apply oil to the plate in which you are going to bake.
7.Place the rolled pizza in the greased plate and poke all the sides of the rolled pizza with the fork.
8.Bake it for 5-10 mts, till it half done. Again, we are going to bake it with the toppings at that time it will bake completely.


Preparation for the Pizza Toppings:

1.Now mix both the sauces in one bowl, apply it on all sides of the Pizza base.
2.Spread the veggies n Pineapple Chunks on the pizza, Sprinkle the Cheddar cheese shavings on top of it.
3.Bake it in 350 deg F for 10 mts or till the cheese melts. I like the Juicy veggies, for that I bake the veggies for 5 mts before adding the cheese and then sprinkle the cheese bake it till it melts.
4.Slice the Pizza with the pizza cutter, now the Home-made Mushroom and Pepper Pizza is ready to serve hot.