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 🙂
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? 🙂
Do not forget to check my regular version of Cheesy Garlic Breadsticks.
Makes: 1 large pizza
Baking time: 15-20 mins
Waiting time: 1 hour
Pizza dough – 1 cup whole-wheat and 3/4 cup all-purpose flour (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 – ½ cup (Check my recipe here)
Milk/oil/butter – 2 tbsp (For brushing)
Stuffing for cone-crust garlic bread (mix everything together):
Garlic powder – ½ tsp
Mixed Italian herbs – ¼ tsp
Dry mango powder/amchur – ½ tsp, optional
Red chili flakes – ½ tsp
Pepper powder – ¼ tsp
Salt – ¼ tsp
Coriander leaves – 1 tbsp (very finely chopped)
Cheese – ½ cup (I used mozzarella)
- 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.
- Make cuts along the border of the dough making sure that the partitions are almost equal in size.
- On each partition, place a tbsp of stuffing (Mentioned in ingredients for cone-crust garlic bread).
- Grab one edge of the partition and fold it onto the base of the partition. It will form a cone or triangle shape.
- Press the folded edge to the base gently so that it sticks to it. Repeat the same for all partitions.
- Now, the crust will look like flower petals or cones.
- Spread ½ cup of pasta sauce over the pizza, leaving the cones.
- Sprinkle a generous amount of cheese and all the toppings.
- Season with some salt and pepper and a drizzle of oil.
- Brush the milk on the exposed areas of the pizza and bake in a pre-heated oven at 220°C for 15 minutes. Rotate the pizza once and then bake for another 5-10 minutes till the edges turn brown.
- Remove from oven and enjoy your Pizza hut style cone-crust pizza.
- 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.
- My oven has a maximum temperature of 220°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.
- I used an inverted plate to bake my pizza. This keeps the pizza from folding on the sides.