Name: Whole-wheat margherita pizza
Prep time: 55 min
Cook time: 15 min
Total time: 70 min
Yield: 10 servings
Cuisine: Bake
Ingredients: 250 ml flour cake; 5 ml salt; 250 ml whole wheat flour; 1 dried instant yeast; 45 ml fresh chillies 573; 150 ml water tepid; 1x410 g tomato and onion mix tinned; 1 green pepper chopped; 1 red pepper chopped; 250 g mushrooms sliced; 10 ml tandoori spice; 250 ml mozzarella cheese grated; 10 ml dried mixed herbs

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Ingredients (13)

250 ml	flour — cake
5 ml	salt
250 ml	whole wheat flour
1	dried instant yeast
45 ml	fresh chillies — 573
150 ml	water — tepid
1x410 g	tomato and onion mix — tinned
1	green pepper — chopped
1	red pepper — chopped
250 g	mushrooms — sliced
10 ml	tandoori spice
250 ml	mozzarella cheese — grated
10 ml	dried mixed herbs

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Method:

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.