Aluminim Pizza Steamer Pan 14" Healthy cooking Pizza Making By Steaming No Oil

Description

Pizza Grill Pan, Perforated 14-inch Aluminum
Grill your favorite pizzas on this 14″ perforated pizza pan! The holes provide a golden crispy crust, and allow the proper amount of smoke penetration. For best results, season with a light coating of vegetable oil before use. Simply wet a paper towel with small amount of oil and rub it in to the surface of the pan. Dishwasher safe
The perfect pizza accessory indoors or out
Use to cook frozen or fresh pizza
Pan doubles for grilling or baking
14 inch perforated aluminum pan allows full smoke penetration
Holes allow excess moisture out to ensure a crisp crust
Perfect size for most gas and propane grills
Grill soft and delicate foods like veggies and fish without worry
Dishwasher safe
If you are into making healthy food and don’t want to eat burnt cheese nor crust, this would be the alternative option. If you are into making new things and experimenting with new ways to cook for your family or parties, this device will be great for you. Introducing the pizza steamer which is a very simple and healthy way to make Pizza by steaming and all you have to do is place it in the pan and it goes inside the oven. This method will eliminate the need for oil which becomes
carcinogen
when it is heated up and will damage the body.  Here is a nice recipe for you that someone is sharing on google and enjoy your new healthy pizza steamer. Thank you
This recipe on the paper seems quite easy but requires some skills to produce the final product on the plate. So here you go, another successful experiment sharing with you all.
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Ingredients:
For pizza dough-
Maida- 500gm
Sugar- 15gm
Salt- 7gm
Yeast- 4gm
Water- 250ml
Oil- 25ml
Baking powder- A pinch
For pizza sauce-
Oil- 2tbsp
Garlic flakes- 10pc
Oregano- ½ tbsp
Finely chopped onion- 1
Crushed black pepper- 1/2 tbsp
Tomato puree- 1cup
Blanched tomato cubes- 4
Vinegar- 1tbsp
Salt- To taste
Sugar- To taste
For topping-
Green capsicum cubes- ½
Red pepper cubes- ½
Yellow pepper cubes- ½
Onion cubes- 1
Butter- 2tbsp
Oregano- 1tbsp
Chilli flakes- As per taste
Grated mozzarella cheese- 50 gm
Directions:
For pizza dough- In luke warm water add sugar and yeast.
Cover it with a wet cloth and keep it at a warm place for 2 min.
Meanwhile collect all the left ingredients in a mixing bowl.
Now add the fermented yeast and make soft dough of it.
Cover with a wet muslin cloth and allow it to prove for 15min in a warm place.
For topping- Heat 1tbsp butter in a pan and toss all vegetables on a high flame for 30sec.
Add oregano and chilli flakes mixing it quickly. Keep it aside.
For sauce- Heat oil in a kadai and add oregano into it.
Now add garlic flakes, chopped onion and stir fry for a min until it becomes translucent.
Add tomato puree and cook until it leaves it raw flavor.
Then add tomato cubes, salt and cook on a medium flame until it melts completely.
Now add sugar, vinegar, oregano and crushed black pepper stirring on a medium flame for 2 min.
Keep it aside.
Now cut the dough in small balls such that after rolling it fits in your momo steamer or pressure cooker keeping in mind that the thickness should be half a centimeter.
Now roll the balls flat and prick it with a fork all over it as shown in picture.
Then braise it a little on tawa over a low flame flipping both sides.
Now brush the pizza base with butter and spread the sauce over it with a spoon.
Top it with the tossed vegetables and sprinkle a little salt on it.
Then spread the cheese over the vegetables.
Now if you want to cook it in a momo steamer then place the base on a steel plate covering it with aluminium foil and then steam it in the steamer for around 10 to 12 min.
If you want to cook it in pressure cooker or a pot you will require a perforated stand of your container size.
Pour water in the container an inch lesser then the length of the stand place the pizza base on the stand and steam it covering the container for 10 min.
Once cooked, sprinkle oregano and chilli flakes. Serve it hot.
Footnotes:
Proving of pizza base is very important and if after proving your dough rises to double of itss original size then your dough is ready.
Make sure you don’t over cook the topping vegetables or else it will leave water making your pizza base wet.
The dough will be very sticky therefore while rolling it dust a good amount of flour to avoid sticking.
If you are using a pot for cooking then make sure the water poured in it is lesser by an inch or more so that while boiling the bubbles won’t reach the pizza base.
You can add your own topping as per your avalaibility for example-Jalapenos, paneer, brinjal, boiled chicken, tofu etc.