Pizza Picnic

"A lot of my mom’s cooking experiments come from cookbooks and actually not really tasting anything before making it. Pizza was also something she picked out from a cookbook 25 years ago when my brother heard people talking about it in school. Since then pizza has become a Friday staple in our home, with tomato soup".

- Sanskriti

Recipe developer, SNAP!N


Pizza Picnic Recipes:


1. Spinach Pizza:


Prep time: 4 hours or 72 hours

Cooking time: 15 minutes

Serving: Makes 2 small 8 inch pizzas


Ingredients for the dough:

  • 180ml / 1+1/3rd cup water 
  • 2g / ½ tsp sugar
  • 2g / ½ tsp salt
  • 7g / 3/4th tsp instant yeast
  • 240g / 2 cups flour
  • 20g / 2 tbsp olive oil

Ingredients for the pizza sauce:

  • 20g / 2 tbsp olive oil 
  • 1 clove garlic, minced
  • 4 tomatoes, boiled and crushed in a mixer
  • Half a bunch of spinach, boiled and blanched
  • 2g / ½ tsp sugar or ketchup
  • 20g / 2 tbsp tomato paste
  • 2g / ½ tsp salt 
  • 20g / 2 tbsp SNAP!N Pizza Mix
  • Freshly cracked black pepper
  • 5g / 1 tsp red chilli powder 


  • 50g mushrooms sliced
  • 2 capsicums, chopped
  • 1 onion, chopped
  • Cheese, grated 
  • Any vegetable that you have available.


    Pizza Dough:

    1. In a bowl add your flour, instant yeast salt and sugar.
    2. You can add the SNAP!N Pizza Mix, Crunchy Garlic and Thyme to the dough to add in more flavour but this is optional.
    3. Lightly flour your work surface and knead the dough with warm water for 10 minutes till it forms a ball. It should spring back when you poke it. 
    4. Coat the dough in olive oil and place it in a bowl in a warm place till it doubles in size. This should take 4 hours. The depth of the flavour of pizza dough increases if you keep it in the fridge for three days, but this is optional. 

      Pizza Sauce:

      1. Boil the tomatoes for 10 minutes, then remove the skin and when it has cooled down make a puree out of it.
      2. Add the olive oil and garlic to a sauce pot and cook over medium heat for 1-2 minutes
      3. Add the pureed tomatoes, spinach paste, tomato paste, red chilli powder, sugar, salt, SNAP!N Pizza Mix and some freshly cracked pepper. Stir to combine.
      4. Cover the pot, let simmer for 15 minutes minimum, or up to 30 minutes  



      1. You can go with whatever is available in your fridge. I went for a vegetarian pizza and added some sliced onions, capsicum and mushrooms. 


      Assembling the pizza: 

      1. Preheat the oven to 250C and place a pizza stone. If you don't have one just invert your tray and let it preheat in the oven. 
      2. After the dough has doubled, press it down and deflate it. Divide it into 2 batches of 200g of dough.
      3. Roll out one dough ball onto a lightly floured parchment paper and then stretch it into a disk. Use your fist to make an indent in the centre of the pizza and then keep enlarging the dough using your hands.
      4. Brush the dough with olive oil, spread the sauce, add your toppings and cheese. Add some SNAP!N Pizza Mix.
      5. Transfer the parchment paper along with the pizza on top of your tray. Bake for 12-15 minutes at 220C. Repeat for the rest of the dough.


      2. Ratatouille:

      Prep time: 20 minutes 

      Cooking time: 1 hour and 20 minutes

      Serving: For 2-4


      • 1 egg plant
      • 2 tomatoes 
      • 1 zucchini 
      • 1 onion


      • 1 tbsp of olive oil
      • ½ onion, diced
      • 4 cloves garlic, sliced
      • 2 tomatoes, boiled and pureed 
      • 1 tsp ketchup
      • 1 tsp red chilli powder

      Herb seasoning:

      • 4 tbsp of olive oil
      • 2 garlic cloves, minced
      • 1 tbsp of SNAP!N Mixed Herbs
      • 1/2 tsp salt
      • Grounded pepper 


      1. Preheat the oven at 180C.
      2. Slice the eggplant, tomato, onion and zucchini into round slices.
      3. To make the sauce, heat the olive oil in a pan over medium heat. Add the diced onions, garlic until translucent. Add salt and pepper and add the boiled and pureed tomatoes.
      4. Add the ketchup and red chilli powder and simmer for 10 minutes.
      5. Take your baking pan and pour in the sauce. Now arrange the sliced veggies in alternating patterns on top of the sauce.
      6. Add the herb seasoning on top - mix olive oil, minced garlic, SNAP!N Mixed Herbs, salt and pepper in a small bowl and spoon it over the vegetables
      7. Cover the baking pan with foil for 40 minutes and uncover and bake for another 20 minutes. 
      8. Serve as a side dish and enjoy!


      3. Tomato Soup:


      Prep time: 5

      Cooking time: 30 minutes 

      Serving: For 4


      • 25g unsalted butter
      • Onion, sliced
      • 4-6 garlic cloves, sliced
      • 4 tomatoes, boiled and pureed 
      • 4 tbsp tomato paste
      • 1 tbsp ketchup
      • 1 cup water
      • ½ tsp salt (according to taste)
      • Freshly ground black pepper
      • SNAP!N Thyme 
      • 20-30g heavy cream
      • Fresh Basil


      1. Melt butter in a pot over medium heat. Add SNAP!N Thyme, onion and garlic and cook till the onions are translucent. Add the tomato paste and ketchup.
      2. Now add the boiled and pureed tomatoes and 1 cup water. 
      3. Cook for 20 minutes over simmer. 
      4. Stir in the cream and season with salt paper, and SNAP!N Thyme


      4. Cinnamon Ice Tea:


      Prep time: 10-15 minutes, 1-2 hours chilling time

      Cooking time: 5 minutes 

      Serving: 4



      1. Roast the raw mango on an open flame evenly till all sides are black. Keep rotating the mango using a tong. 
      2. Cool the mango and peel off its skin. Scrape the flesh and add the roasted flesh into a grinder. Add in the jaggery, SNAP!N Cinnamon Powder, black salt and SNAP!N Kashmiri Chilli Paprika and blend till you get a smooth paste.
      3. Take the paste and mix it with water into a jar. Add some mint and refrigerate until serving. Add some ice-cubes.

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