WHOLE WHEAT PIZZA

Ordering pizza when hubby is eating out is slowly becoming less frequent, ever since i tried my own pizza. Who wants to eat the refined flour based overpriced pizzas when you can bake a healthier version at home. :)

The novelty of baking a pizza at home is loading(unloading)
it with the ingredients you really like(dislike) on pizza. No compromising and no guilt. It can always be less cheese more veggies and still be very tasty. So have a feast.

Base
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Whole wheat flour -- 1 1/2 cups

Warm water -- 1/2 cup
Dry active yeast -- 1 teaspoon
Sugar -- 1 teaspoon
Olive oil -- 2 tablespoons

Salt -- 1/4 teaspoon

Sauce
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Olive oil -- 1-2 tablespoon
Garlic -- 2-3 cloves (chopped)
Onion -- 1 medium chopped
Tabasco sauce -- 1- 2 teaspoons
Tomato puree -- 1 cup
Tomato concasse -- 1/2 cup (tomatoes skinned, deseeded and chopped)
Basil leaves -- 6-8 (torn)
Oregano -- 1/2 teaspoon (dry powder)
Salt -- a pinch
Sugar -- 1 teaspoon


topping
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Vegetables assorted  -- 1 cup (sliced and diced) (Tomato, onion, capsicum, olives, jalapeno pepper etc.)
Mozzarella cheese  -- grated



Sift flour and add salt and olive oil to it. Dissolve yeast in warm water and sugar. Set it aside for 5 minutes till the yeast is frothy. Now pour it to the flour and make a dough. Knead it for 10 to 15 minutes. Place it on oiled bowl, cover it with wet cloth and set it aside in a warm place for one hour.

Heat oil in a pan,and add chopped garlic and onion. Once the onion is done add the concosse and cook for a minute. Now add the puree and boil until you get the desired consistency. While boiling add all the herbs and seasonings to the sauce.

Preheat the oven to 200 degree C. Take the dough and knock it down. Form two equal size balls. Flatten one into an 10 inch disk on the baking sheet. Spread the tomato sauce and top it with thin slices of mozzarella. Spread the veggie toppings. Sprinkle more cheese shavings if you don't mind the calories. Sprinkle a  little oregano for more flavoring.

Bake it in the oven and for 15-20 minutes or until the cheese is bubbly and golden spotted. Serve hot.


The above recipe makes two medium sized pizzas.


I kept the 2nd half of the dough in the fridge for the second rise and used it next day. Usually recommended to keep it in the fridge for 5-6 hours.

This base tastes much more tastier than the regular rise. Take out the dough in advance to bring it to the room temparature before using it. Then bake it as usual.