Thin Crust Pizza & Thick Crust Deep Pan Margharita

Method

1. For thin crust pizza, flatten some dough with your fingers and stretch slightly in a round shape on floured surface. Apply pressure while rolling out pizza dough and cut to fit your pan.
2. Drizzle 1 tsp oil in a non-stick pan, place the pizza base in it. Pierce it with fork all over and cook for 5-6 minutes or till light brown and firm.
3. Reduce heat, spread tomato base sauce, mozzarella cheese, basil leaves and sprinkle salt. Cover and cook for 5-6 minutes.
4. Cut into wedges and serve hot.
5. For thick crust deep pan pizza, flatten a large portion of dough with your fingers and stretch slightly on floured surface into thick round shape. Apply pressure while rolling out pizza dough and cut to fit your pan.
6. Drizzle 1 tsp oil in a deep non-stick pan and place the pizza base in it and fold the sides. Pierce with fork all over and cook till brown from both sides.
7. Reduce heat, spread tomato base sauce, mozzarella cheese, jalapenos, cottage cheese cubes and sprinkle salt. Cover and cook for 5-6 minutes.
8. Cut into wedges and serve hot.

Additional Tips and Tricks