Whole Wheat Pizza with Vegetables

I love love love pizza! It’s one of those decadent dishes that instantly improves my mood. As a kid, I remember buying those white pizza bases from the neighborhood grocery store and cooking them on the tava with our favorite toppings. But I’ve been meaning to try making the base at home using whole wheat flour and finally got around to it. The idea of making your own pizza dough can be quite intimidating but it’s really not that different from making chapathi dough. The only difference is the addition of yeast and waiting a few hours for it to rise. While the entire process is a tad time-consuming, the effort is well worth it. Topped with my homemade tomato sauce, vegetables of your choice and lots of cheese, this pizza makes me very happy! And hope it does the same to you!

Whole Wheat Pizza with Vegetables

Ingredients:

For the pizza dough:

Warm Water – 1 cup
Sugar – 1 tbsp
Oil – 1 tbsp
Active Dry Yeast – 1 envelope (2.25 tsp)
Whole Wheat Flour/Atta – 2.75 cups
Parmesan Cheese – 1/4 cup (optional)
Salt to taste

Toppings:

Tomato Sauce – 2.5 to 3 cups (you can find recipe here)
Mozzarella Cheese – 2 cups
Bell Peppers – 2
Onion – 1
Chilli Flakes – 2 tsp (optional)

Method:

Making pizza dough:

  • In warm water, add sugar, oil and yeast; set this aside

Whole Wheat Pizza

  • In a wide bowl, combine the flour, salt and cheese

Whole Wheat Pizza

  • To this, slowly add the water mixture and form a dough; the dough must not be too soft or hard but firm

Whole Wheat Pizza

  • Wrap the bowl with cling film and set aside in a cool place for at least 2 to 3 hours till it increases in size

Whole Wheat Pizza

Assembling the pizza:

  • Pre-heat the oven to 420 degrees Fahrenheit or 215 degrees Celsius
  • Line a baking tray with aluminum foil and spray with oil 
  • Divide the risen dough into 4 portions (you can either make 4 small pizzas or 2 large ones)
  • Take the first portion and roll out as thinly as possible (I don’t pay much heed to shape and focus on making it thin instead)

Whole Wheat Pizza

  • Transfer to the prepared baking tray
  • Using a fork, prick the rolled out dough (This is to prevent the dough from puffing up)

Whole Wheat Pizza

  • Spread the tomato sauce all over the dough (use a little more than half cup for each of the 4 small pizzas)

Marinara Sauce/Tomato Sauce on Pizza

  • Add sliced onions and bell peppers (about 1/4 cup each for every pizza)
  • Sprinkle mozzarella cheese (about 1/2 cup for each of the 4 pizzas)
  • Sprinkle a teaspoon of chilli flakes if using

Whole Wheat Pizza

  • Bake for 20 minutes till the edges begin to brown and the cheese melts
  • Serve hot!

Whole Wheat Pizza

Note:
– I have adapted the pizza dough recipe from here
– I used active dry yeast. You can even use instant yeast in which case you can make the pizza immediately
– I used a red and green bell pepper and had some leftovers. You could use just one if you like
– I have refrigerated leftover dough for about 3 days and it has been usable. You could try for longer if you like
– While spreading tomato sauce on the base, I like to cover the edges as well as I don’t like them getting crusty
– Other toppings you can use include baby corn, mushrooms, chicken, paneer, fresh basil or even just cheese
– I used home-made tomato sauce. You can use the store-bought kind as well

Leave a Reply