Whole-wheat margherita pizza

Recipe from: December 2011

Ingredients 14
Servings 10
Time 00:55

Ingredients

  • 250
    ml
    cake flour
  • 5
    ml
    salt
  • 250
    ml
    whole–wheat flour
  • 1
    packet instant dry yeast
  • 45
    ml
    olive oil
  • 150
    ml
    lukewarm water (add more if required)
  • Topping:
  • 1x410
    g
    can tomato and onion mix
  • 1
    green pepper, chopped
  • 1
    red pepper, chopped
  • 250
    g
    mushrooms, sliced
  • 10
    ml
    tandoori spice
  • 250
    ml
    mozzarella cheese, grated
  • 10
    ml
    mixed dried herbs
 

Method

00:15
 
Sift cake flour with salt into a large bowl; add whole–wheat flour.
Sprinkle yeast over flour and mix through with your fingers.
Add oil and water to make a soft dough.

Knead dough until smooth and elastic (about 10 – 15 minutes).
Place the dough in a bowl prepared with non–stick cooking spray.
Spray a piece of cling wrap with cooking spray and cover the bowl.
Stand bowl in a warm place until dough doubles in size (about 45 minutes).

Preheat oven to 200 °C.
Spray a baking sheet with non–stick cooking spray.
Knock down dough and shape into small pizzas or one big pizza.
Cover with tomato and onion mix; top with peppers and mushrooms, and sprinkle with tandoori spice.

Lastly, sprinkle with cheese and mixed herbs.
Place on baking sheet and bake in pre–heated oven until crusty and cooked through.
Enjoy with a salad.

Reprinted with permission of Shanaaz Parker.
 

 

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