For puree:
1 kg tomatoes blanched and peeled
3 table spoon tomato puree
2 medium sized diced onions
8 cloves of chopped garlic
3 green chilies chopped
1 tea spoon dried oregano
1 tea spoon Italian herbs
1 tea spoon crushed black pepper
1 table spoon vinegar
1 tea spoon crushed ajwain
1 tea spoon chili flakes
Salt to taste
2 table spoon oil
Preparation of sauce:
8 Heat oil in a pan. Add garlic n fry till light golden brown. Add onions till tender or translucent. Add tomatoes n all the spices and simmer at low flame for 2 hours.
Add water if needed. Cook till the tomatoes are nicely done. Then blend for consistency. Add ketchup, chili sauce and soy sauce according to taste
For crust:
2 cup maida
2 tsp sugar
2 tsp dry yeast
1 egg
Half glass warm water
Salt as needed
Add sugar and yeast in warm water and set aside to rise. Add salt and raised water in the maida and add egg and make a soft dough. Add water if need. Set Side for at least 5 hours
For chicken
Add tandoori masala and ginger garlic paste in boneless chicken cu es and marinate for 3 hours.
Heat a oil in a pan and fry the chicken. Cover it and cook on slow flame till fully cooked
Now oil the pan. Spread the dough with consistency. Garnish with chopped onions, capsicum, tomato deseeded (remove the seed), chicken, olives, cheese and oregano and basil and bake in the oven.
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