Easy Tawa Pizza

Ingredients

• 200 g All-Purpose Flour (sifted)
• 60 g Whole Wheat Flour (30% of total flour, adds nutty flavor)
• 1 tsp Baking Powder
• 0.5 tsp Baking Soda
• 0.5 tsp Salt
• 2 tbsp Olive Oil (for dough and later for pan)
• 100 g Plain Curd (Yogurt) (room temperature)
• 120 ml Water (chilled, adjust to runny consistency)
• 1 medium Onion (sliced for topping)
• 0.5 Bell Pepper (any colour, sliced)
• 1 medium Tomato (sliced for topping)
• 1 tbsp Olive Oil (for sautéing vegetables)
• 0.5 tsp Chili Flakes
• 0.5 tsp Dried Oregano
• 100 g Mozzarella Cheese (grated)
• 1 tbsp Olive Oil (for sauce)
• 2 cloves Garlic (minced)
• 0.5 Onion (finely chopped for sauce)
• 200 g Tomato Puree (no need to peel, use whole tomatoes blended)
• 1 tsp Sugar
• 1 tsp White Vinegar
• 0.5 tsp Salt
• 0.5 tsp Dried Oregano (for sauce)
• 0.25 tsp Chili Flakes (for sauce)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl, whisk together all‑purpose flour, whole wheat flour, baking powder, baking soda, and salt.

   Time: PT3M

2. Add Wet Ingredients and Mix

   Create a well in the center, add olive oil, curd, and chilled water. Stir quickly until the batter is very runny and flows like a thin batter.

   Time: PT5M

3. Rest the Runny Dough

   Cover the bowl with a clean kitchen towel and let the batter rest for about 5 minutes.

   Time: PT5M

4. Prepare the Vegetables

   While the dough rests, slice the onion, bell pepper, and tomato into thin strips.

   Time: PT5M

5. Sauté Vegetables

   Heat 1 tbsp olive oil in a pan over medium heat. Add the sliced vegetables, sprinkle chili flakes and dried oregano, and sauté for 3‑4 minutes until just softened but still crisp.

   Time: PT5M

   Temperature: medium heat

6. Make the Quick Tomato Concassé Sauce

   In a separate pan, heat 1 tbsp olive oil over medium heat. Add minced garlic and the finely chopped onion, sweat until translucent. Stir in tomato puree, sugar, vinegar, salt, oregano, and chili flakes.

   Time: PT5M

   Temperature: medium heat

7. Thicken the Sauce

   Continue cooking the sauce on medium heat for another 5 minutes until it reduces to a thick, spreadable consistency.

   Time: PT5M

   Temperature: medium heat

8. Cook the First Side of the Pizza Base

   Wipe the pan clean, add a thin drizzle of oil, and pour a ladleful of the runny dough onto the pan. Cook over low flame for about 3‑4 minutes until the surface sets and bubbles appear.

   Time: PT5M

   Temperature: low heat

9. Assemble the Pizza

   On the partially cooked side, spread a generous layer of the thick tomato sauce, sprinkle grated mozzarella, then arrange the sautéed vegetables. Drizzle a little olive oil on top.

   Time: PT3M

10. Finish Cooking the Pizza

    Cover the pan with a lid and cook on medium‑low heat for 4‑5 minutes until the cheese melts, the edges turn crisp, and the base is fully cooked.

    Time: PT5M

    Temperature: medium‑low heat

11. Serve

    Slide the pizza onto a plate, cut into wedges, and enjoy hot.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour
• Instead of Whole Wheat Flour: Spelt Flour
• Instead of Olive Oil: Vegetable Oil
• Instead of Plain Curd (Yogurt): Buttermilk
• Instead of Olive Oil: Canola Oil
• Instead of Chili Flakes: Red Pepper Powder
• Instead of Dried Oregano: Italian Seasoning
• Instead of Mozzarella Cheese: Cheddar, Paneer
• Instead of Tomato Puree: Canned crushed tomatoes
• Instead of White Vinegar: Apple Cider Vinegar

Equipment Needed

• Mixing Bowl
• Whisk or Spoon
• Non-Stick Pan
• Spatula
• Fork
• Grater
• Knife
• Cutting Board
• Measuring Spoons
• Measuring Cup

Critical Steps — Do Not Skip

• Achieving a runny batter consistency for the dough.
• Cooking the first side of the dough on low heat to set without burning.
• Spreading the sauce before adding cheese to keep toppings visible.

Chef Tips from the Video

• Use a non‑stick pan with a heavy bottom for even heat distribution.
• For extra flavor, add a pinch of smoked paprika to the sauce.
• If you like a crispier edge, drizzle a few drops of oil around the rim of the dough before the final cook.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Not recommended; the pan‑cooked crust may become soggy after thawing.

Room temperature: Serve immediately; do not leave at room temperature for more than 1 hour.

Make-Ahead Tips

• The tomato concassé sauce can be prepared up to 24 hours in advance and refrigerated.
• If you have more time, replace baking powder/soda with ½ tsp active dry yeast and let the dough rise overnight for extra flavor.

Frequently Asked Questions