With whole wheat base and healthy veggie toppings, the custom-made pizza is got to be better than anything you find outside. Moreover, I like my spices and trying out variety in cheese. Sometime marinated mozzarella or provolone and cheddar.
Cooking is more fun than I thought it would be. My husband brought me cook book called simple vegetarian and took hints from the book to make the pizza base. The other thing, a new camera, Yay!
There are three important factors that make a great food blog. The recipe, the presentation and the timing of photography. I always happen to screw up either the lighting or background. For once I’m happy with these photograph, I always have felt that I could be better in my previous posts.
Whole wheat flour 1.5 cup
All purpose flour 2 cups
Dry active yeast 1 packet
Oil 3 table-spoon
Sugar 1 table-spoon
Salt as needed
Warm Water 2 cup
Oven temp – 425 F for 25 mins
Onion 1 small
Yellow and Green bell pepper 1/2 each
Tomatoes 1 small
Pickled jalapeño as needed
Provolone cheese 7 slices
Parmesan cheese as needed
Pasta sauce 1 cup
Red chili powder 1 t spoon
Salt as needed
Dissolve a packet of yeast in one cup of luke warm water with sugar. Let it sit for 10-15 mins until it become fluffy.
Mix whole wheat flour and salt in a bowl. Add the frothy yeast and mix well. Let it sit for another 10 mins
Add rest of the flour and oil. Knead the dough for 10 mins and let if ferment for 30-45 minutes.
The dough should double in size. Roll the pizza dough on a dusted surface and transfer it to a greased pan.
Let it sit for another 15-20 mins and the 12 inch pizza base is ready for the next step.
It’s really your choice of vegetable but here’s what I’ve used to make a healthy dinner with green vegetables.
Saute onion and bell pepper in oil. Add cooked broccoli, salt and saute for 5 mins.
Cook the pasta sauce with crushed garlic and red chilli powder. Let it be thick enough to not make the base soggy.
Spread the tomato sauce. Sprinkle the shredded provolone and parmesan cheese.
Layer the sautéed veggies, raw tomatoes and pickled jalapeño.
Bake it for 20-25 mins, slice it up and treat your taste buds.