Recipes
Pizza Cones/ Cheesy Pizza Bombs
FAB PRODUCTS USED
FAB PREMIUM OIL SOLUBLE PIZZA,FAB NATURAL OREGANO EXTRACT
Prep Time
:45:(HH:MM)
Serves
12-15
Baking/Cooking Time
200 °C for 10 min plus 8 - 10 minutes till the cheese melts and turns slight brownish in colour.
Baking Temp
200 °C for 10 min plus 8 - 10 minutes till the cheese melts and turns slight brownish in colour.
Baking Temp Details
Celsius
Level
Adavanced
Short Recipe Description
Additional Categories
Vegetarian
INGREDIENTS
|
1: For the Yeast Water - ¼ cup Sugar - 1 cup Yeast - 1.5 tsp 2: For the Bread Dough Maida - 2 cups Sugar_ - ½ tsp Salt - 1/2 tsp Olive oil - 1 tbsp Milk Powder - 1tbsp Oregano - 2 - 3 tsp (can vary as per your taste) FAB 100% Natural Oil Soluble Oregano Extract - Few drops (4 -5 drops) Lukewarm Water for kneading the dough - 100- 120 ml (may vary depending upon your flour) 3: For the Pizza Puree Onion - 2 medium sized finely chopped Tomato - 2 Big sized Red Bell Pepper - 1 small Yellow Bell Pepper - 1 small finely chopped Green Capsicum - 1 small finely chopped Mozzarella Cheese - Salt as per taste - Olive-Oil - 1.5 tbsp Oregano flakes - 2 - 3 tsp Chilli Flakes - As Per taste Mixed herbs - 1 tsp Tomato Puree - ½ cup Tomato Ketchup - 2 - 3tbsp Garlic Tabasco Sauce - 1 Tbsp FAB Premium Oil Soluble Pizza Flavour - 7 - 8 drops FAB 100% Natural-Oil Soluble Oregano Extract - 4 - 5 drops Basil Leaves - 5 - 6 leaves |
METHOD
- First prepare the yeast by taking water & sugar and heat it until it is lukewarm.
- Add the yeast in water, stir and keep it covered in a warm place for 15 - 20 minutes till it becomes frothy.
- In another bowl add Maida, sugar, salt, milk powder & olive oil and give it a good stir.
- Once the yeast is bloomed add it to the maida mixture and knead a soft dough by using the stretch and pull method.
- Put the dough in an oiled bowl and put it for first proofing until the dough doubles in height.
- This may take approximately an hour or so.
- Once the dough is doubled take it out on a clean platform and punch out all the air from the dough and knead once again for a minute or two.
- Now sprinkle some maida on the platform and roll the dough like a chapati and cut stripes of the dough.
- Take an aluminum cone mould and brush it with oil.
- Then wrap the dough stripes onto the cone keeping the tip sealed.
- Keep the cones on a baking tray in a standing position (mouth of the cone downwards) and bake in a preheated oven for 10 minutes at 200 °C or until it turns light golden in colour.
- Once done take them out of the oven and let them cool for sometime.
- Unmould them and fill the cones with the pizza puree and top with some mozzarella cheese and once again put them to bake for around 8 - 10 minutes till the cheese melts and turns slight brownish in colour.
- Serve them hot..
2: For the Pizza Sauce
- Take the Red Bell Pepper and de - seed it by scoop out from the centre, making it hollow from the centre.
- Put on flame directly and roast it lightly.
- Blend the tomatoes, roasted red bell pepper and basil leaves in food processor.
- It has to be a coarse paste and not very smooth puree style.
- In a fry Pan add oil, onion and saute till onions turn golden brown in colour.
- Once done add finely chopped green capsicum and yellow bell pepper and saute for another 2 - 3 minutes on high flame.
- Add the blended tomatoes and red bell pepper paste, tomato puree & salt and cook it till the water dries.
- Once the water dries add the tomato ketchup, Mixed herbs & oregano and mix well.
- Once the puree has cooled down add Fab Premium Oil Soluble Pizza Flavour and Fab 100% Natural Oil Soluble Oregano Extract and mix well.
