INGREDIENTS FOR PIZZA DOUGH
Flour 2 ½ cup
Milk powder 1 tbsp
Egg 1
Salt ½ tsp
Caster sugar 1 tsp
Oil ¼ cup
Instant yeast 1 ½ tsp
METHOD FOR DOUGH
Mix everything in a bowl and knead with luke warm water into a smooth soft dough, leave to raise in a greased bowl, covered for 30 minutes.
INGREDIENTS FOR TOPPING:
Boneless Chicken (cut into strips) ½ kg
Capsicum (cut into strips) 1 pc
Onion (cut into strips) 1 medium size
Tomato (cut into strips) 2 pcs
Cooking Oil 4 tbsp
Water 3 cups
Corn Flour 2 tbsp
Garlic chopped 1 tbsp
Capsicum 1 chopped
Oregano 1 tsp
Cheddar cheese and Mozzarella 1 cup
Bake parlor chili garlic sauce 1 tbsp
Ketchup 1 tbsp
Bake Parlor Spaghetti, Bake parlor Masala Mixed Sachet (inside the packet)
METHOD:
Boil Bake Parlor Spaghetti in boiling salted water for 5-7 minutes or cook till tender but still firm to the bite. Drain and rinse under cold running water. Mix 1 tbsp of oil and set aside. Heat oil in a pan, add garlic and fry for a minute. Add chicken and fry for 3 minutes. Add bake parlor spice Mix sachet and fry for a minute. Mix corn flour in water and pour it in the pan while constantly mixing. Add capsicum, onion and cook for a minute.
Spread ketchup and chili garlic sauce on the dough. Spread the bake parlor spaghetti on the dough and top it with cheddar and mozzarella cheese, then bake on 190 degree C for 30 minutes.
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