Preparation time : 1 hour
Cooking time : 15 minutes
Serves : 4 members
Description
My obsession with hearts goes way back to when I was a kid. I remember hair bands were so much in fashion in the early eighty’s. We used to get it with flowers, beads, in all materials and colours too. My senior in school masume from Iran had a hair band in metal which had tiny hearts engraved in them. Her class boy’s forcefully took it from her and counted how many hearts were there in the hair band and nick named her 56 hearts there after. That was when I got to know what a heart shape was and why and how it refers to love. No idea where masume is now or her 56 hearts metal hair band but the story remains fresh with in me. As I was making these heart shaped pizza’s, this story was running in my mind with me smiling. My help at home asks me ” amma enna thaniya sirikireengga ” which means, why are you laughing on our own. I didn’t want to let her know this story as I know she will think.. I am the silliest soul on earth to have such things in mind decades later too. This pizza was an instant hit at home like masume’s 56 heart’s metal hair band and her nick name.
Ingredients for the dough
Ingredients | Quantity |
|---|---|
| Yeast | 1 tablespoon ( good quality must for good results ) |
| Oil | 1/4 cup |
| Maida | 1 1/2 cup |
| Warm water | 1 tablespoon |
| Salt | 1/2 teaspoon |
| Egg | 1 |
| Sugar | 30 grams |
| Milk | 1/4 cup |
Method
- Dissolve yeast in warm water with 1/4 teaspoon sugar and 1/4 teaspoon maida. Keep covered with a wet cloth for 10 minutes to ferment.
- Beat egg, oil, sugar and salt together in a bowl. Pour milk at boiling point to the bowl (of egg, oil, sugar and salt ) and mix well with a wooden spoon till sugar dissolves.
- Seive maida. Add maida in small quantities to the milk egg mixture along with fermented yeast mix and knead to a smooth dough.
- Don’t have to add all the maida, when the dough is soft, stop adding maida. Knead well. Place the dough in an oiled bowl. Cover with a wet cloth and set aside for proving for 30 -40 minutes.
- Divide the dough into equal apple size portions. Shape each piece into a heart shape about 1/2 inch thick.
- Keep aside for another 5 minutes and then bake till light brown at 200 degree Celsius. Take out. Cool to room temperature.
- Spread the filling and bake for another 5 – 10 minutes until cheese melts.
Sauce and Filling Ingredients
Ingredients | Quantity |
|---|---|
| Tomato | 1/2 kg ( blanched , peeled and blended ) |
| Capsicum | 2 chopped , ( green 1, red 1 ) |
| Onion | 2 chopped |
| Egg | 1 |
| Celery | 2 stalks chopped |
| Spring onion | 2 chopped |
| Baby corn | 1/4 cup cut into thin circles |
| Olives | 1 tablespoon sliced |
| Garlic | 8 flakes ground |
| Ginger | 1 inch piece ground |
| Chilli powder | 1 teaspoon |
| Sugar | 1 teaspoon |
| Oregano | 2 teaspoons |
| Cheese grated | 100 grams |
| Butter | 1 teaspoon |
| Tomato sauce | 1 tablespoon |
| Sausage , chicken , mutton or paneer | 1 cup shredded ( optional ) |
| Tomato purée | 1/4 cup |
| Chilli flakes | to taste |
| Egg white | 1 seasoned with salt and pepper to taste and beaten |
| Olive oil | 2 tablespoon |
Method
- Heat olive oil add onion and fry for a minute, top with ginger and garlic paste. Once crisp add capsicum, celery, spring onion, salt, oregano and baby corn and sauté for a minute. Remove from flame and set aside.
- Heat the blended tomato , chilli powder, sugar, salt and tomato purée together to get a thick sauce. Add tomato sauce and cool down completely to to room temperature. Add a beaten egg and mix well. Taste and adjust. Spread this sauce over the heart pizza base.
- Sprinkle with 3/4 of the cheese, spread the onion, capsicum mixture over. Top with sliced olives and sausages, mutton, chicken or paneer of your choice.
- Sprinkle remaining cheese over. Dot with butter and brush with egg white and bake in a preheated oven for 5 – 6 minutes. When cheese melts, remove, cut into wedges and serve hot garnished with oregano and chilli flakes.
