Herb-loaded pizza with homemade sauce (whole wheat)- Fiesta Friday Challenge 1

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Nothing is more rewarding for a mom when her kids eat her homemade pizza and ask for more. Even if it is 100% whole wheat and not loaded with cheese. If we can eat whole wheat roti, whole-wheat pizza should be nice to eat too, right? Made from the same wheat flour, dressed with herbs and cheese.

I entered my name for Fiesta Fridays Challenge 1 (hosted by the lovely Angie) with some trepidation, because it involves cooking with yeast and herbs in the same dish. I haven’t tried too many recipes with active yeast, although I have had some luck with pizza in the past. So this was my chance to befriend the little microbe, starting with the pizza, Indian style!

Collecting herbs: I got freeze-dried chives which are readily revived  by the addition of water. Isn’t that cool?  I have used mint in the dough, chives and coriander in the sauce.

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Feeding the yeast with honey in lukewarm water- foams up, showing yeast is active.

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A word on the wheat flour: I have tried Gold Medal whole wheat flour, and when I used it in this recipe, I found that it had an after taste. I recommend using whole wheat flour (atta) from the Indian store which is lighter in color and does not have that after taste. Since this pizza is made entirely of whole wheat, this is important.

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I used a stand mixer to knead the dough., next placed in a bowl:

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It doubles in size in an hour.

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Preparing the sauce- puree of blanched tomatoes and coriander leaves.

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Reduce to sauce consistency, add salt, chilly powder and garam masala. This is enough for one 10″ pizza.

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Mix in mint with the risen dough, divide into 2 balls. Roll out into a 10″ circle.

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Spread sauce on top, load with favorite toppings and shredded cheese. Bake at 450 °F for 15 minutes, and it’s ready!

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herb-loaded pizza with homemade sauce

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients:

for pizza dough: makes 2 10″ circles

whole wheat – 141 g; 3 cups (atta from Indian market)

active dry yeast- 7 g. or 1/4 oz. (1 packet- I used Red Star brand)

lukewarm water- 1 1/3 cup

honey- 1 tbsp.

salt- 1 1/2 tsp.

olive oil- 2 tbsp. + 1/2 tsp.

chopped fresh mint leaves- 1/2 cup

for sauce:

Roma tomatoes- 3 medium

coriander leaves- 1 cup

salt- to taste

red chilly powder- 1/4 tsp.

garam masala- a pinch

 toppings:

bell pepper, onions, chives, corn, shredded mozzarella cheese- handful of each

Method:

* Dissolve honey in lukewarm water and empty the packet of yeast into it. Let it stand for 10 minutes.

* Wash and chop mint leaves. Wash coriander leaves.

* Combine 3 cups of flour, oil and salt in a bowl/stand mixer and add the yeast mixture into it. Knead for 3-4 minutes to form a smooth dough. It should spring back when pressed. Transfer to an oiled bowl, cover with wet towel and leave in an oven (150-160 °F) with light turned on. It should more than double in size in an hour.

* While the dough is rising, prepare sauce: Chop tomatoes into two, heat in a little water till you can peel away the skin. Puree with coriander leaves in a blender. Return it to the pan and heat on medium while stirring, to remove most of the water.

* Prepare toppings- chop bell pepper, onions into desired size. Sprinkle water on freeze-dried chives to revive them.

* After dough has risen, punch it down, transfer to a floured area of counter top. Add mint leaves and knead with hand till fully incorporated. Divide into 2 portions.

* Preheat oven to 450 °F.

* Roll out one ball with a roller into a circle. Transfer to pizza pan and spread sauce, add toppings, cheese.

* Bake for 15 minutes.

* After taking out of the oven, lightly brush the edge of the pizza with olive oil.

48 responses to “Herb-loaded pizza with homemade sauce (whole wheat)- Fiesta Friday Challenge 1

  1. Pingback: Fiesta Friday Challenge #1 | The Novice Gardener·

  2. Do you hear me clapping loud?
    Apsara, I can smell the aroma of all the herbs in the pizza base! What a loaded and gorgeous pizza. Loaded with flavors I meant :).
    Awesome Work!
    Hugs
    Sonal

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  3. Thanks Apsara for showing the recipe, its awesome and looks very colorful.
    I was looking some lunch ideas for my lil one who does not touch his lunch. I am planning to make like a small pancake size ones for lunch. Is there anyway we can prep the whole thing previous nite and bake it in the morning. Have anyone tried it. I appreciate any thoughts on this.

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    • thanks, Ramya, for your comment! The dough can be prepared in a big batch, made into disks and stored in the fridge or freezer. The next morning, you could thaw one disk, spread sauce and toppings, bake in 10 minutes. It’s very flexible! I suggest storing the disks of dough between parchment paper inside a ziplock bag, for freezing. I have stored it in the fridge for upto 2 days.

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  4. That looks absolutely delish! Homemade sauce is definitely much nicer than the packet sauces when it comes to pizza, and yours sounds fantastic. Yum! 😀

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  5. Pizza Indian Style – I love it! Interesting that Gold Medal left an aftertaste but atta doesn’t. I must remember that…Good choice for the challenge Apsara!

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    • thank you, Sridevi. I wasn’t sure about the herb in the pizza crust, that’s why I added it after it had doubled in size. But it did rise even after that!

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  6. Gorgeous, Aspara! I love that you incorporated the herbs right into the crust! This pizza is calling my name. Nothing like a challenge to get our creative spirits going, huh?

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  7. There is nothing better than a homemade pizza lovingly prepared by a mom, nothing! Especially one that’s also super-healthy like yours. Whole wheat, homemade sauce, mmm… You did great and then some, Apsara! I’m so glad you joined the challenge; you’ve given us all inspiration on how to keep our family healthy by making a healthy meal like this pizza.

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    • thank you so much for the kind words, Angie. You’ve inspired people like me (inexperienced with yeast) to take up challenges. All the credit goes to you!

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  8. This looks fantastic, Apsara. I think you nailed the yeast and herb challenge with your delicious pizza. I love that you used whole wheat flour too (I also use King Arthur’s whole wheat flour), as it makes for such a healthy and delicious crust! Great pizza!

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  9. Pingback: New Year Pretzel Bread with Maple glaze (whole-wheat) | Eating Well Diary·

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