Video recipe: Whole Pizza


 

Pizza base

Portion size – two 12-inch pizzas

Ingredients

  1. 1 Tablespoon instant yeast 
  2. 1 teaspoon powdered jaggery
  3. 1 and 1/2 cups warm water 40-45 degrees Celsius
  4. 1 Tablespoon (15ml) oil or nut mylk
  5. 1 teaspoon salt
  6. 3 and 1/4 cups whole wheat flour

 Directions:

Combine the jaggery, yeast, and warm water. Stir it around and let it sit for 5 minutes or until the yeast is foamy and dissolved.

(This is called "proofing" the yeast. If the yeast doesn't dissolve, your yeast is dead. Start again with active yeast)

  1. Add the oil/ nut milk, and salt. Mix by hand with a whisk. Add 3 cups of whole wheat flour and mix until the dough starts to come together.
  2. Once mixed, knead for 5 minutes by hand on a lightly floured surface. If your dough is too wet, add up to 1/3 cup more whole wheat flour
  3. After kneading, your dough should be smooth and elastic. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
  4. Shape the dough into a ball and place in a large mixing bowl. Cover tightly with plastic wrap and allow to rise in a warm environment 

** For the warm environment, heat up the oven to 100 degrees C. This will be a warm environment for the dough to rise. After about 30 minutes, close the oven door to trap warm air inside with the rising dough.

  1. The dough will have doubled in size in about 1 - 2 hours
  2. Punch the dough down to release the air. It will deflate.
  3. Cut the dough into two.
  4. Roll each half into a ball and let rest in two separate bowls lightly covered with plastic wrap for at least 20 minutes
  5. After 20 minutes, flatten each ball of dough 1 at a time on a lightly floured surface or on the baking sheet. Flatten into a 12-inch round circle.
  6. Top with your favorite toppings- roasted veggies topping as mentioned below

Pizza Topping:

Roasted veggies –

  • 1 small eggplant (or 1/2 large), sliced thinly
  • 1 red bell pepper, sliced
  • 1 small onion, thinly sliced
  • 1 cup mushrooms, chopped
  • 1 cup corn kernels
  •  1/3 cup pizza sauce (See the recipe of tomato sauce)
  • 3/4 cup nut cheese (see the recipe of cashew cheese)

 

  1. While the dough is rising, prepare your roasted vegetables. Preheat oven to 190 degrees C). Line a large baking sheet with parchment paper.
  2. Arrange the eggplant slices, red pepper slices, corn kernels on the baking sheet. Place in the oven and roast until they are browned about 20 minutes.
  3. While the veggies are roasting, into a large skillet over low-medium heat. Add the onion and mushrooms and cook for 10 minutes, stirring frequently, to slightly caramelize.
  4. Remove roasted veggies from the oven and caramelized onions/mushrooms from the stove. Set them all aside.
  5. Top the crust with pizza sauce, then all of your roasted vegetables and then creamy cheese on the top

Last modified: Saturday, 18 April 2020, 12:57 PM