Veg Kulhad Pizza Recipe Card
Veg Kulhad Pizza is filled with creaminess of diced chiddar cheese and various vegetables.
Ingredients
- 2 teaspoon Sweet Corn
- ¼ cup Capsicum
- 1 Onion (finely chopped)
- 1 Tomato (finely chopped)
- ¼ cup Bread cubes
- Schezwan sauce (as required)
- Tomato sauce (as required)
- Salt as per taste
- Chilli Flakes (as required)
- Organo (as required)
- Mozzarella cheese (as required) grated
Instructions
- Cut the bread into small pieces. Keep it aside. 2. Take sweet corn , bell pepper , onion and tomato in a plate. 3. Now add a little salt , chilli flakes and oregano. Mix well. Then add mozzarella cheese ,tomato sauce and schezwan sauce. Mix it well. 4. Now take kulhad (small clay pot). Fill half kulhad with pizza mixture by pressing it using a spoon. Add some grated cheese, tomato sauce and schezwan sauce. 5. Then add some capsicum, sweet corn, tomato and onion. Now again fill kulhad with the mixture by pressing it using a spoon. 6. Now garnish it with cheese , chilli flakes, oregano, bell peppers and sweet corn on the top of the kulhad. Likewise, prepare all kulhad pizza. 7. Now heat deep heavy bottom pan . Put a big heightened bowl in the pan. Then put a big plate on the bowl. plate should not touch the pan. Then heat prepared heavy bottom pan for 2-3 minuted on high flame. 8. Place the prepared kulhad pizza on the plate. Then cover the pan with a lid. Cook it for 10 to 12 12 minutes on low flame. Once done, turn off the flame and take out kulhad pizza.
Video
Notes
Clay kullads: Traditional clay kullads are ideal for making Veg Kulhad Pizza as they add a unique flavor to the dish. Ensure the kullads are clean and free from any cracks or damages.
Preheating the kullads: It's important to preheat the kullads before placing the dough inside. This helps in achieving a crispy crust. Preheat them in the oven or on a stovetop over medium heat for a few minutes.
Greasing the kullads: Apply a thin layer of oil or cooking spray to the inside of the kullads to prevent the dough from sticking and to aid in easy removal after baking.
Proper dough portioning: Divide the pizza dough into small portions that fit the size of the kullads. This ensures even cooking and allows each person to have their own individual pizza.
Stretching or rolling the dough: Stretch or roll out the dough into circles that fit the kullads, leaving a small border for the crust to puff up while baking. Ensure the dough is evenly distributed and not too thick or thin.
Toppings arrangement: Be mindful of the amount of toppings you add to the pizzas. Overloading them can make the crust soggy and prevent even cooking. Distribute the toppings evenly and leave some space around the edges.
Baking time and temperature: Follow the recipe instructions for the recommended baking time and temperature. Keep an eye on the pizzas while they are baking to avoid overcooking or burning.
Handling hot kullads: Once the pizzas are baked, allow them to cool slightly before attempting to remove them from the kullads. The clay cups retain heat, so use oven mitts or kitchen towels to handle the hot kullads safely.
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