Whole wheat pizza (With added herbs)
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- 1 ½ cup Whole wheat flour (I used normal roti flour)
- 1 teaspoon active dry yeast
- 2 tablespoon butter at room temperature
- 1/4 cup luke warm water
- 1 cup Luke warm milk for kneading. (May require more or less depending on the flour)
- 1 teaspoon sugar
- Salt to taste
- 1/4 teaspoon oregano (optional – as per taste)
- 1/4 teaspoon parsley (optional – as per taste)
- 1/4 teaspoon basil (optional – as per taste)
- In a bowl add the 1/4 cup luke warm water (should not be too hot or else the yeast will die), sugar and active dry yeast and mix and keep aside for the yeast to activate for 10 minutes.
- Mix all the dry ingredients and give it a quick mix.
- Now add the yeast mixture, milk and knead.
- Use milk only as much as required. Knead it with all your muscle strength. The dough should be sticky in the start.
- Now slowly incorporate the butter and keep kneading it.
- It will have a smooth finish in the end and should be elastic.
- Cover with cling film or a muslin cloth and keep it in a warm location.
- The dough will double in around 1.5 hour.
- Punch the dough and just give it a quick knead.
- Divide it into 3 equal sized balls (or as desired) and roll. (Children’s love to do it, whichever shape they like)
- Keep it aside for some time (10 mins) covered with a muslin cloth.
- Preheat the oven at 180 Degrees C.
- Bake the bases on both the side until light golden brown.
- Yummy base is ready. Decorate it as you like. (I used tomatoes, capsicum and Onion)
- Now bake it again for 10 minutes at 200 degrees C until crisp and the cheese melts.
- I do not make the bases in advance. I simply put the leftover dough in the fridge wrapped in cling film or simply in a zip lock. Try to consume the left over dough within 2-3 days.
- Do not add too much herb as it might over power the taste
- The taste and texture of the base might differ based on flour used.
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