The sauce is a lovely combination of sweet and tangy and comes together so easily. Usually while making pizza sauce there is so much stirring that I often resort to the bottled stuff to save time. But this time I just had to mix the stuff and let it simmer. Yum Yum! For the toppings I added a few more things than the original recipe like tomatoes and capsicum (green bell peppers) for a little tandoori feel. For the base I used the ready pizza base that is available in the freezer section of the grocery. You can use your own home made dough, I have given the Pioneer Woman's recipe below which I have made before and is great.
Recipe Source - Slightly Adapted from The Low Fat Chick
2 (6 Inch) Pizza Base
For The Sauce
1/2 Cup Grape Vinegar
1/4 Cup And 2 Tbsp Ketchup
2 1/2 Tbsp Brown Sugar
1 Garlic Clove (Pressed or Finely Minced)
1/2 Tbsp Worcestershire Sauce
1/2 Tbsp Dijon Mustard
1/4 Tsp Salt
1/4 Tsp Black Pepper
1 Tsp Cayenne Pepper
For The Toppings - Quantities As Per Personal Preference
Cooked Shredded Chicken
Red Onion (Thinly Sliced)
Mozzarella Cheese (Shredded)
Finely Chopped Coriander Leaves
1. Combine the ingredients for the sauce in a small saucepan. Stir till all ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes. Set aside to slightly cool.
2. Preheat oven to 180 Degree C (350 Degree F).
3. Place the pizza base on a baking sheet covered with foil.
4. Spread the sauce on the dough. Layer with cheese, chicken, tomatoes, capsicum, onion and little more cheese. Sprinkle some coriander and place in the oven.
5. Bake for 10-15 minutes until the crust is crisp and the cheese is melted on top.
6. Cut into slices and serve immediately.
Recipe for Homemade Pizza Base (Source - The Pioneer Woman)
1 Tsp Instant Or Active Dry Yeast
1 1/2 Cup Warm Water
4 Cups All-purpose Flour
1 Tsp Salt
1/3 Cups Olive Oil
1. Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
2. In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
3. Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it.
4. To use, lighlty flour a baking sheet or pizza stone and place dough in the middle. Strecth the dough to the corners and top as desired (Dough will be slightly sticky).
***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
***Makes 2 big crusts.