Baking | Simple Straightforward Delicious 100% Wholewheat Pizza … #cleaneating

“I want to live in a world where the need for pizza belittles that of war.”
Jason Barnett

100% Wholewheat Pizza … nothing else. Simple, clean, quick, delicious and versatile. As I mentioned recently, I have a few good to go recipes that I hold in my head. Most involve eye balling, throwing into the KitchenAid stand mixer rather rapidly, mixing in all at once, and then leaving the yeast to rise to the occasion. Life gets tiring at times with so much going on. For times like those, simple is best. If it can go wholegrain, even better.

There’s nothing to this recipe. In line with my recent experiments, I use cultured buttermilk {available as plain chaach in the local market} to knead the dough as a substitute to water. Chemistry falls flat with me, schooling largely forgotten, but possibly yeast with the added culture does work in there to allow for a quick rise. You could add a spice blend, minced garlic or herbs to the dough as well. I added a dash of Genoa to perk up the grilled vegetables for the topping, the topping inspired from Epicurious. I’m giving away a set of spice blends away here, so you can try and enter if you like. The spice blend paired well with the vegetables and herbs. Worked a charm. Bland vegetables like eggplant and mushrooms take really well to added flavours. Just herbs, garlic and lime also work really well.

100% Wholewheat Pizza

Simple, quick, fuss free, this 'loaded with goodness' 100% Wholewheat Pizza will keep the young and old all happy. Base done, fix the toppings as you like, else there is a recipe below. Recipe can be easily doubled.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Appetiser, Main Course, Snack

Cuisine Italian

Servings 2 people

Ingredients

  

100% Wholewheat Pizza

• 1 cup wholewheat flour
• 1/2 tsp salt
• 1 tsp yeast
• pinch sugar
• 125-150 ml cultured buttermilk tepid
• 2 tbsp extra virgin olive oil
• 1/2 tsp Himalayan pink rock salt

Topping

• 3-4 long eggplants sliced
• 10-15 button mushrooms quartered
• 3-4 cloves garlic sliced
• 2 tsp fresh herbs
• Juice of 1/2 lime
• 1 tbsp Sprig Genoa spice blend
• 1 tbsp extra virgin olive oil
• 1 tomato chopped into 1/2" bits
• 1/2 cup sweet corn
• 4 tbsp jalapeno cream cheese
• 4 tbsp pizza sauce
• 200 g mozzarella

Instructions

 

100% Wholewheat Pizza

• Place everything except buttermilk in bowl of stand mixer. Stir on low speed for 3 seconds, with knead hook attached. Begin pouring in the buttermilk, a little at a time, till you get a soft dough that begins to comes together.
• Increase the speed and knead for 7-8 minutes on speed 5 until you get a smooth elastic dough. Add a little more buttermilk f the dough is dry, or some more flour if the dough is too wet. {Every brand of four has a different absorption capacity. I usually eyeball the amount.}
• Transfer to an oiled bowl {or leave in in the KA bowl like I do}, cover with cling-wrap and leave in a draft free place to rise for an hour, until doubled. {You can also leave it in the fridge overnight for a slow rise}

Topping

• Toss the eggplant slices with 1/2 tsp salt, and leave in colander for 30 minutes. Squeeze out excess water, then toss with mushrooms, spice blend, garlic, lime, olive oil and fresh herbs.
• Grill in hot oven for 10 minutes then leave to cool.
• Toss tomatoes with freshly chopped mint and basil and some salt, Place over a colander to allow excess water to drain out. Mix into the grilled vegetables.
• Preheat the oven to 180C.
• Divide the dough into 2 or 4 as desired.
• Roll out quite thin {we like thin crust pizzas}, or as thick as you like. Brush with extra virgin olive oil, and lightly sprinkle with Himalayan rock salt.
• Place of a parchment lined baking tray and bake for 15 minutes until golden brown. Cool a little.
• Assemble
• Give the base a drizzle of extra virgin olive oil, then a smear of cheese spread, followed by one of pizza sauce.
• Top with the grilled mixed vegetables and sweet corn, grate over mozzarella.
• Bake for 10 minutes in a hot oven just until the cheese melts and the vegetables get warmed through.
• Garnish with chili flakes, fresh herbs. Serve immediately.