Dec 102014

I recently stumbled upon the Pizza-hut’s cony-crust pizza with garlic bread served not on the side but it is right within the pizza. I found it very interesting and I immediately knew, what I would be trying next πŸ™‚

This pizza has a cone-crust to it and the cones are made like the typical garlic bread. I am not sure if the authentic Pizza-hut version does this or if they stuff the cones with something, but I preferred doing the garlic bread style. So, you have a pizza with garlic bread in it, Nice isn’t it? πŸ™‚


Do not forget to check my regular version of Cheesy Garlic Breadsticks.

Makes:Β 1 large pizza

Baking time: 15-20 mins

Waiting time: 1 hour


Pizza dough – 1 cup whole-wheat and 3/4 cup all-purpose flourΒ (Check my recipe here)

Capsicum, onions, tomato, corn, baby corn, olives, basil leaves, paneer/cottage cheese – 1/2 cup total (cut into small pieces)

Cheese – 1/2 cup (I used shredded mozzarella)

Salt – a pinch

Pepper – a pinch

Olive oil/vegetable oil – 1 tbsp

Pizza sauce – Β½ cup (Check my recipe here)

Milk/oil/butter – 2 tbsp (For brushing)

Stuffing for cone-crust garlic bread (mix everything together):

Garlic powder – Β½ tsp

Mixed Italian herbs – ΒΌ tsp

Dry mango powder/amchur – Β½ tsp, optional

Red chili flakes – Β½ tsp

Pepper powder – ΒΌ tsp

Salt – ΒΌ tsp

Coriander leaves – 1 tbsp (very finely chopped)

Cheese – Β½ cup (I used mozzarella)



  1. Take a pizza stone/baking tray/a big inverted plate covered with aluminum foil. Spray oil onto this, sprinkle some semolina and place the rolled pizza base over it.
  2. Make cuts along the border of the dough making sure that the partitions are almost equal in size.
  3. On each partition, place a tbsp of stuffing (Mentioned in ingredients for cone-crust garlic bread).
  4. Grab one edge of the partition and fold it onto the base of the partition. It will form a cone or triangle shape.
  5. Press the folded edge to the base gently so that it sticks to it. Repeat the same for all partitions.IMG_9607IMG_9609IMG_9613IMG_9615
  6. Now, the crust will look like flower petals or cones.
  7. Spread Β½ cup of pasta sauce over the pizza, leaving the cones.
  8. Sprinkle a generous amount of cheese and all the toppings.
  9. Season with some salt and pepper and a drizzle of oil.
  10. IMG_9621IMG_9624IMG_9626IMG_9630
  11. Brush the milk on the exposed areas of the pizza and bake in a pre-heated oven at 220Β°C for 15 minutes. Rotate the pizza once and then bake for another 5-10 minutes till the edges turn brown.
  12. Remove from oven and enjoy your Pizza hut style cone-crust pizza.



  1. I made this in an OTG (Oven-toast-grill) and hence the oven size was smaller than the pizza, so I had to rotate it in between, but if you have a bigger one, then you need not rotate.
  2. My oven has a maximum temperature of 220Β°C but if yours has anything more than this I recommend you to bake it at the highest temperature you have and adjust the time accordingly.
  3. I used an inverted plate to bake my pizza. This keeps the pizza from folding on the sides.

  2 Responses to “Pizza with Cony Cheesy-Garlic Crust”


    Awesome delicious

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