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 220C. 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 220C 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.
Chef's Tip
The pizza base can be baked in advance separately and then bake it again with the topping on to it at the time of consumption.
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 220C. 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 220C 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.
Chef's Tip
The pizza base can be baked in advance separately and then bake it again with the topping on to it at the time of consumption.
