Thin Crust Corn, Olive, Cheese Pizza

Cuisine: Continental Cuisine

Serves : 2-3 pax

Thin Crust Pizza


  • Maida 200 GMs
  • Salt to Taste
  • Pepper to taste
  • Oregano, Basil, mixed herbs 1-2 teaspoons
  • Sugar Pinch of
  • Tomato 250 GMs
  • Garlic 2-3 cloves
  • Corn 100 GMs
  • Olives 50 GMs
  • Cheese 200 GMs (Mozzarella + Processed Cheese)
  • Tomato Ketchup 3-4 tablespoon
  • Milk 50 ml


1. Making of Pizza Base
  • Take Maida in a mixing bowl, add salt, sugar and dry mix it
  • Add 50 ml of Luke warm milk into the maida
  • Then make a dough (add water if needed)
  • Dough have to be soft and then add oil on it to make it smooth
  • Keep aside for 15-20 min before rolling
2. Making of Pizza Sauce
  • Take the tomatoes and then blanch* it
  • De skin and de seed them then fine chop them
  • Take a pan, add chopped garlic then all the herbs, then the chopped tomato, cook for sometime
  • Then add tomato ketchup into it
  • Your Tomato Sauce is ready
3. Baking the Pizza
  • Take the dough and roll it with the help of rolling pin of the size of pizza you need
  • Then add the sauce on it, then the grated cheese on it, then add corn and olives
  • Per heat the Oven or OTG at 160° C for 15 min then bake the pizza at the same temperature for 10-12 min
  • When you see the cheese got a golden colour take it out and serve hot with herbs as garnish

Chef Tips:

  • While making the pizza dough make sure it’s soft and well kneaded
  • *Blanching is a process where you cook the tomatoes to 80-85% then take it out of hot water
  • When you are putting the sauce and cheese on pizza dough make sure it’s kept of the baking tray, you can’t life a raw dough and the put it on the baking tray
  • You can add onion, mushrooms, capsicum and other veggies too on the pizza
  • If you want to make a no maida dough make it with normal flour with the same recipe



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