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History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

Read More
Back

History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

Read More

INGREDIENTS

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  • DOUGH:
  • Maida 500 gm
  • Instant yeast 1tbsp
  • Salt
  • Sugar 1 teaspoon
  • Knorr chicken soupstock 10gm
  • Water 1/2 cup
  • Olive oil 2 tbsp
  • TOPPINGS:
  • Vegetables chopped into small cubes (mushroom, onions, bell pepper) 1 each
  • Olive oil 2 tbsp
  • BBQ sauce 3 tbsp
  • Pizza sauce 3 tbsp
  • Salt n pepper 1/2 teaspoon each
  • Mozzarella cheese shredded 1/2 cup

method

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  • FOR DOUGH:
  • Boil water, add Knorr chicken cube and dissolve.
  • Let it come to room temperature before kneading the dough.
  • Mix maida, salt, sugar and instant yeast, make dough with prepared water, brush a large bowl with half olive oil, place the dough, brush the top with remaining olive oil, cover and let it rise until its double, about 2 hours.
  • Divide into three and roll into pizzas.
  • FOR TOPPING:
  • Heat oil, saute vegetables separately and season with salt n pepper.
  • Mix vegetables with BBQ sauce.
  • Place rolled pizza dough on pizza pans, spread some pizza sauce, some vegetables and top it with mozzarella cheese.
  • Bake in a preheated oven on maximum heat for 3-4 minutes until pizza rises, lower heat to 180 c and let pizza bake for another 5-7 minutes until top is golden, bubbling and base is firm/crusty.

INGREDIENTS

  • DOUGH:
  • Maida 500 gm
  • Instant yeast 1tbsp
  • Salt
  • Sugar 1 teaspoon
  • Knorr chicken soupstock 10gm
  • Water 1/2 cup
  • Olive oil 2 tbsp
  • TOPPINGS:
  • Vegetables chopped into small cubes (mushroom, onions, bell pepper) 1 each
  • Olive oil 2 tbsp
  • BBQ sauce 3 tbsp
  • Pizza sauce 3 tbsp
  • Salt n pepper 1/2 teaspoon each
  • Mozzarella cheese shredded 1/2 cup


method

  • FOR DOUGH:
  • Boil water, add Knorr chicken cube and dissolve.
  • Let it come to room temperature before kneading the dough.
  • Mix maida, salt, sugar and instant yeast, make dough with prepared water, brush a large bowl with half olive oil, place the dough, brush the top with remaining olive oil, cover and let it rise until its double, about 2 hours.
  • Divide into three and roll into pizzas.
  • FOR TOPPING:
  • Heat oil, saute vegetables separately and season with salt n pepper.
  • Mix vegetables with BBQ sauce.
  • Place rolled pizza dough on pizza pans, spread some pizza sauce, some vegetables and top it with mozzarella cheese.
  • Bake in a preheated oven on maximum heat for 3-4 minutes until pizza rises, lower heat to 180 c and let pizza bake for another 5-7 minutes until top is golden, bubbling and base is firm/crusty.

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