Pizza Margherita Recipe (Thin Crust Pizza)

Ingredients

• 2 cups grated processed cheese
• 2 tbsp olive oil
• 10 to 12 basil leaves, torn into pieces
• 6 large tomato
• 1 tbsp olive oil
• 1 tsp finely chopped garlic (lehsun)
• 1/2 cup finely chopped onion
• 1/2 tsp dried oregano
• 1 tsp dry red chilli flakes (paprika)
• 2 tbsp tomato ketchup
• 1 tsp red chilli powder
• salt (namak) to taste
• 1/2 tsp sugar

Steps

1. Make criss-cross on the base of the tomatoes and place them in boiling water for 2 to 3 minutes or till the skin begins to peel.
2. Drain the tomatoes, cool slightly, peel, deseed and roughly chop them. Blend in a mixer to a smooth pulp and keep aside.
3. Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
4. Add the onions and sauté on a medium flame for 1 to 2 minutes.
5. Add the prepared tomato pulp, oregano, chilli flakes, tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
6. Add the sugar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
7. Divide the pizza sauce into 4 equal portions and keep aside.
8. Place 2 pizza base on a clean, dry surface and spread a portion of the pizza sauce evenly over each pizza base.
9. Sprinkle ½ cup of cheese evenly over each pizza and finally pour ½ tbsp of olive oil evenly over it.
10. Place both the pizzas on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 to 12 minutes or till the base is evenly browned and the cheese melts.
11. Repeat step 1 to 3 to make 2 more pizzas.
12. Arrange the basil evenly on top of each pizza base, cut into equal wedges and serve immediately.