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Thursday, December 5, 2013

Veggie Pizza



I was contemplating to go with a dessert pizza for the final post until I realized that kids were least interested in the option and I would end up eating the whole pie by myself. And so I pulled back from the sweet version and stuck to one of the favorite pizzas at home - a vegetable based one. This hearty, filling pizza uses a whole wheat based crust but you can go with any crust of your choice. Also you can go with your choice of quick cooking vegetables for the toppings.
I was preferring a crispy crust and so first baked the crust for about 7 minutes and spread the sauce and toppings later and baked again for 17 minutes.

Ingredients:
2 tsp active dry yeast
1 tsp sugar
1/2 tsp salt
3/4 cup luke warm water
1 & 1/4 cups whole wheat flour
3/4 cup all purpose flour
2 Tbsp olive oil  / canola oil / vegetable oil + extra for greasing
6 - 8 Tbsp pizza sauce
8 oz / 2 cups shredded mozzarella cheese
Vegetables for topping - I used seeded & sliced capsicum, thinly sliced red onion, olives, diced zucchini, diced and sliced tomato

Method:
1. Preparation of pizza dough:
* Combine water, yeast, salt and sugar in a mixing bowl. Stir just until everything is dissolved. Cover and set aside the mixture for about 5 minutes at room temperature. The mixture would usually bubble and foamy by the time.
Stir in both flours and the oil. Work dough back and forth with the heels of your hands on a floured work space. Knead until smooth and elastic for about 8-10 minutes. If the dough is dry while kneading, add extra water in 1 Tbsp increments. 
* Grease a bowl and place the dough in the prepared bowl. Turn the dough so that all sides are coated with oil. Cover and place in a warm spot to rise until doubled in size, about 2 hours.

2. Assembling and Baking:
* Preheat the oven to 450 deg F.
* Grease a large baking sheet or a pizza tray.
* Punch down the dough and knead briefly. Place the dough on the baking sheet and dimple the dough with fingertips until its a flattened circle. Then pull and press it until it forms about 14 inch circle or 12 by 7 inch wide rectangle, of about 1/8 inch thickness. (I used half the dough here.)
* Spread the sauce evenly over the crust, leaving a 1/2 inch border at it's edge. Sprinkle the cheese evenly over the sauce and top with vegetables. Sprinkle with 1/2 tsp freshly ground black pepper or red pepper flakes if desired.
* Bake until the cheese has melted and just started to brown, about 17 minutes. 
* Remove and transfer the pizza onto a wire rack to slightly cool before slicing it.

This is my Day 3 post under "Pizza" theme and check this page for other marathoners who are doing BM #35.

Comments

10 comments:

Manjula Bharath said...

very very tempting and fabulous pizza dear :) looks so yummy !!

Nupur UK-Rasoi said...

Ohh the look of this Pizza is absolutely irresistible.. And I am saying that after gulping down a big lunch .. !! :)

Vanamala Hebbar said...

Looks delicious..

Hamaree Rasoi said...

Simply colorful and delicious looking veg pizza.
Deepa

Sapana Behl said...

Very delicious pizza , loved all your pizzas in the series !

Archana Potdar said...

Loved all your pizzas this one is by far my favourite one for the girls will leave me with one slice only s weight distributed. :D

Chef Mireille said...

looks scrumptious

Pavani N said...

That pizza looks perfectly made. So tempting.

Harini-Jaya R said...

That pizza looks perfect!!

Srivalli said...

I enjoyed all your versions Suma..am planning on a dessert as well..hoping my kids would like it..:)