'No' Cheese Pizza

For the white sauce: In a non stick vessel, add butter, let it melt, then add crushed garlic pieces, maida and fry on a low flame till the raw smell is gone. It takes a few seconds for this to occur. Then turn off the flame and add cold milk.

Now bring it back on a medium flame and keep stirring till the liquid starts getting thick. This will take around 5 minutes. Then add salt and pepper, chilly flakes and dried herbs. Keep aside.

For the pesto: In a hand blender make a coarse paste of pesto ingredients. The pesto is now ready.

For the Pizza base: Dissolve yeast in about 1/4th cup lukewarm to warm water. Add sugar and stir well. Place this in a warm place for 15 to 20 minutes. Let it bloom.

In a mixing bowl, add flour, salt and olive oil. Mix the dry ingredients well. Then add yeast. Now add the remaining warm water little by little and knead till you get a soft dough.

Cover the dough for 40 minutes or till it doubles in size.

Punch and remove the bubbles when you want to make the pizza base. Divide the dough into 3 or 4 portions. Keep it covered. In the meanwhile preheat the oven to 200 degrees Celsius with the tray inside.

Start working on the pizza base by rolling the dough on semolina instead of dry flour. Roll out the dough as big as possible but keep the thickness even.

Remove the baking tray and place an aluminium foil on the tray and then place the rolled out base. Start assembling the pizza by applying thin layer of pizza / tomato sauce. Start with the veggies then pesto and finally with the white sauce.

Bake this pizza on a high temperature of 220 degrees Celsius for approximately 10 -15 minutes or till the white sauce starts turning into a light brown colour.

Serve hot.