Thin Crust Pizza & Thick Crust Deep Pan Margharita

Methods

• For thin crust pizza, flatten some dough with your fingers and stretch slightly in a round shape on floured surface. Apply pressure while rolling out pizza dough and cut to fit your pan.
• Drizzle 1 tsp oil in a non-stick pan, place the pizza base in it. Pierce it with fork all over and cook for 5-6 minutes or till light brown and firm.
• Reduce heat, spread tomato base sauce, mozzarella cheese, basil leaves and sprinkle salt. Cover and cook for 5-6 minutes.
• Cut into wedges and serve hot.
• For thick crust deep pan pizza, flatten a large portion of dough with your fingers and stretch slightly on floured surface into thick round shape. Apply pressure while rolling out pizza dough and cut to fit your pan.
• Drizzle 1 tsp oil in a deep non-stick pan and place the pizza base in it and fold the sides. Pierce with fork all over and cook till brown from both sides.
• Reduce heat, spread tomato base sauce, mozzarella cheese, jalapenos, cottage cheese cubes and sprinkle salt. Cover and cook for 5-6 minutes.
• Cut into wedges and serve hot.