Gourmet

Healthy Pizza

June 30, 2013 01:39 PM
Ingredients
FOR BASE  
 
Whole wheat flour (atta) 1 1/2 cups
 
Soya flour 2 tablespoons
 
Active dry yeast 1 1/2 teaspoons
 
Sugar 1 teaspoon
 
Salt 1 teaspoon
 
Olive oil 1 tablespoon
 
Wheat bran 2 tablespoons
 
FOR SAUCE  
 
Olive oil 2 tablespoons
 
Onion ,chopped 1 small
 
Garlic,chopped 4-5 cloves
 
Tomatoes,finely chopped 4 medium
 
Fresh basil leaves,torn a few
 
Salt to taste
 
Whole dry red chillies,crushed 1 teaspoon
 
FOR TOPPING  
 
Onion ,sliced 1 medium
 
Button mushrooms,sliced 10-12
 
Tomatoes,cut into thick strips 2 medium
 
Green capsicum,cut into thick strips 1 medium
 
Low fat Mozzarella cheese,grated 1/2 cup
 
Olive oil 1 teaspoon
 
Dry oregano 1/4 teaspoon
 
Method
Mix yeast with sugar and one teaspoon warm water and set aside until frothy. Add frothy yeast to a mixture of whole wheat flour and soy flour. Add salt, olive oil and wheat bran. Add water and knead into a soft dough. Leave the dough covered with a damp cloth in a warm place for about forty five minutes or until dough is about double in volume. Divide pizza dough into four, roll out each portion into medium thick eight-inch discs. Prick with a fork all over. Preheat oven to 220C. For sauce, heat olive oil in a pan, add chopped onion and garlic, stir-fry briefly and add chopped tomatoes. Add one cup of water and bring it to a boil. Stir in basil leaves, salt and crushed dried red chillies. Simmer for about five minutes on medium heat or till it reaches a thick dropping consistency. Spread prepared pizza sauce on rolled pizza base, top it with sliced onion, sliced mushrooms, tomato and green capsicum strips. Finally sprinkle grated low-fat mozzarella cheese to evenly cover the pizza top. Brush with olive oil. Place it on greased ovenproof tray and bake in the preheated oven at 220C for about twenty minutes or until the pizza base is crisp and the cheese melts and starts bubbling. Remove from oven, sprinkle with dried oregano, cut into six or eight pieces and serve hot. 
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