Making the pizza base:
1. Sieve the all-purpose flour and bajra flour separately.
2. Then mix them, make a hole in the centre of the flour, and pour 30 ml of warm milk. Add the caster sugar, mix the milk and sugar properly, then add the yeast and mix again. Cover with the flour and wait for 10 min.
3. When it starts cracking, mix them and make a proper and soft dough by adding milk slowly.
4. After kneading, put the dough in a butter-greased bowl and cover it with clean, wet towels.
5. Keep it in a warm place for fermentation for 45 to 60 min.
6. After 45 to 60 min, take the dough out of the bowl and punch the dough to remove all the air, then start shaping it into a pizza base.
7. After shaping, leave it again for fermentation for 10 to 15 min.
8. After 10 to 15 min of fermentation, put it in the oven at 180°C for 10 to 15 min until light golden brown.
9. Turn the pizza base upside down and bake for 5 more min.
10. Take it out of the oven and start assembling the pizza.
11. Spread the pizza sauce on the pizza base, then add the prepared toppings, dried oregano, pizza seasoning, and cheese on the pizza base, and bake again at 210°C to 220°C until the cheese melts.
12. Slice and serve hot.
Preparing the Toppings:
1. In a frying pan, heat some oil, then add sliced onion, salt, and fry until softened. Keep it aside.
2. Heat some oil in the same pan, add sliced capsicum, salt, and bell pepper, and cook until softened.
3. Season the chicken with salt, pepper, and any preferred spices.
4. Saute the chicken in a pan over medium heat until fully cooked. Let it cool slightly.
Special Programme for Promotion of Millets in Odisha
Directorate of Agriculture and Food Production, Dept. of A&FE, Govt. of Odisha
