Schezwan Veg Pizza (Indo-Chinese style) Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">7g active dry yeast</li><li class="ingredients-single-item">1 tsp sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">2 tbsp olive oil, plus extra for greasing</li><li class="ingredients-single-item">220ml warm water</li><li class="ingredients-single-item">4 tbsp Schezwan sauce (store-bought or homemade)</li><li class="ingredients-single-item">200g mozzarella cheese, grated</li><li class="ingredients-single-item">50g cheddar cheese, grated</li><li class="ingredients-single-item">1 red bell pepper, thinly sliced</li><li class="ingredients-single-item">1 green bell pepper, thinly sliced</li><li class="ingredients-single-item">100g mushrooms, sliced</li><li class="ingredients-single-item">1 small onion, thinly sliced</li><li class="ingredients-single-item">100g sweet corn kernels</li><li class="ingredients-single-item">4 spring onions, chopped</li><li class="ingredients-single-item">2 tbsp fresh coriander leaves, chopped</li><li class="ingredients-single-item">1 tsp garlic powder</li><li class="ingredients-single-item">1 tsp red chili flakes (adjust to taste)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Pizza stone or baking tray</li><li class="equipment-single-item">Pizza cutter</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Rolling pin</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by preparing the pizza dough. In a small bowl, dissolve the yeast and sugar in 60ml of the warm water (around 40°C – too hot will kill the yeast, too cool won't activate it). Let it stand for about 10 minutes until frothy, which indicates the yeast is active and ready to work its magic.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture, olive oil, and remaining warm water. Mix everything with a wooden spoon until the dough starts to come together, then transfer to a floured surface.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Knead the dough for 8-10 minutes until smooth and elastic. The gluten development is crucial here – properly kneaded dough should spring back when lightly pressed and feel slightly tacky but not sticky. Form into a ball and place in an oiled bowl, turning once to coat with oil. Cover with a damp cloth and let rise in a warm place for 1-1.5 hours, or until doubled in size.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough is rising, prepare your vegetables. Ensure all vegetables are cut into thin, even pieces for quick and uniform cooking. Combine the mozzarella and cheddar cheeses in a bowl and set aside. Preheat your oven to its highest setting (usually around 220-250°C) with the pizza stone or baking tray inside – this pre-heating is essential for a crispy base.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the dough has doubled, punch it down to release air bubbles and divide it into two equal portions. On a floured surface, roll each portion into a round approximately 25-30cm in diameter, creating a slightly thicker rim around the edge for the crust. Transfer the rolled dough onto pieces of parchment paper for easier handling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Spread 2 tablespoons of Schezwan sauce evenly on each pizza base, leaving a small border around the edges. The sauce provides not only heat but also that distinctive umami flavor characteristic of Indo-Chinese cuisine. Sprinkle half of the garlic powder over each pizza for an additional flavor dimension.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Distribute half the cheese mixture over each pizza, reserving about a quarter of the total to sprinkle on top later. The initial cheese layer helps prevent the sauce from making the crust soggy and creates a binding surface for the vegetables.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Arrange the vegetables evenly over the cheese layer, distributing the bell peppers, mushrooms, onions, and corn across the surface. Sprinkle with the remaining cheese, spring onions, and red chili flakes to taste.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully slide the pizza with the parchment paper onto the preheated pizza stone or baking tray. Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbling and slightly browned. Look for visual cues: the edge of the crust should have some darker spots, and the bottom should be crisp when you lift it with a spatula.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from the oven and let rest for 1-2 minutes (this allows the cheese to set slightly and makes slicing easier). Garnish with fresh coriander leaves for a bright, herbaceous contrast to the spicy Schezwan flavors. Slice into wedges and serve immediately while still hot and at its most delicious. Enjoy your homemade Schezwan Veg Pizza with its perfect balance of Indo-Chinese flavors and traditional pizza comfort!</li></ol>