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Cheese Burst Pizza

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Cheese Burst Pizza

That melted cheese and toppings have all our attention.

  • Serves 2
  • Medium



Makes 1 (8” pizza)
For the dough

  • Flour (all purpose) – 1¼ cup
  • Semolina (suji) – 1 tbsp
  • Salt – a generous pinch
  • Baking Powder – ½ tsp
  • Baking Soda – ¾ tsp
  • Sugar – a pinch
  • Italian seasoning – 2tsp
  • Curd – 2tbsp
  • Oil – 1tbsp
  • Water – as required


For Sauce

  • Olive Oil – 4tbsp
  • Garlic chopped – 2tsp
  • Chilli flakes – 1tsp
  • Onion chopped – 4tbsp
  • Tomato chopped – 2cups
  • Salt – to taste
  • Pepper powder – to taste
  • Basil leaves(optional) – few sprigs


For Toppings 

  • Oil – 2tbsp
  • Onion diced – 3tbsp
  • Capsicum Diced – 3tbsp
  • Mushroom Sliced – handful
  • Corn Kernels (boiled) – handful
  • Salt – to taste
  • Pepper – to taste
  • Tomato diced – 3tbsp
  • Oregano/Italian seasoning – 1tsp
  • Cheese Spread – 2tbsp
  • Mozzarella Cheese (grated) – 1½ cup



  • Olive oil – for drizzling
  • Basil Sprigs – for garnishing



For the topping

Heat oil and add in the veggies. Toss them on high heat for 2 mins. Season with salt pepper and oregano and basil. Toss again and remove to a plate to cool.


For the dough

Combine all the dry ingredients in a bowl and mix them. Now add oil, curd and little water to make a very smooth dough. Knead it for atleast 5minutes to ensure a smooth soft dough.
Cover it with a damp cloth and leave aside for an hour.


For the Sauce

Heat a pan and garlic and onions and saute them for a minute. Add chilli flakes, stir and add the tomatoes. Sprinkle salt and some basil leaves and cook the tomatoes till they are mashy. Sprinkle dried oregano or Italian seasoning and pepper powder. Add a dash of water to make it saucy. Remove from heat, cool it down and grind it to a paste. Towards the end we need a thick tomato sauce, just a bit thinner than ketchup.
Take out the dough and divide it into 2 or you can make a single pizza. Decide the size of the pizza depending upon the size of the pan you will be cooking it on.


For Rolling Pizza

Lightly flour the kitchen counter and press the dough with the hands and spread it out into a circle. Do not worry a pizza need not be a perfect round. Using a rolling pin roll it out thin like a slightly thicker chapati or a thicker tortilla. Using a knife or a fork prick the dough all over so that it does not puff up while cooking.


For Cooking

Heat a pan or a tawa, drizzle a little oil and cook the pizza base on one side for around 2mins on medium heat.
Lightly oil the top and turn it over and lower the heat. Apply the tomato sauce on top of it and make sure to spread it till the edges. Sprinkle grated cheese on top avoiding the circumference of the dough and add all the toppings over the cheese. Cover and cook on low heat for 10mins or the cheese on top starts to melt.
Make sure you cook on low heat and in case your pan or tawa is too thin then place another tawa on the bottom so that the pizza cooks on gentle heat.

Remove and sprinkle with some dried oregano and chilli flakes. Garnish with a fresh basil sprig and cut into slices and serve it hot.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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