Vegetarian Recipes - Whole-Wheat Pizza with Vegetables Recipe

  
 

Whole-Wheat Pizza with Vegetables Recipe

 

Ingredients

 

Makes one (13-inch/32cm) pizza

 

Base:

  • 1 oz/30 g fresh yeast

  • 1 1/4 cups./ 310 ml warm water + more if needed

  • 1 tsp sugar

  • 2 cups/300 g unbleached flour

  • 1 cup/150 g all purpose/plain flour

  • 1 cup/150 g whole-wheat meal flour

  • 1 tsp salt

Topping:

  • 1 eggplant/aubergines, cut in small cubes

  • 1 clove garlic, finely chopped

  • 1 tbsp finely chopped parsley

  • 6 tbsp extra-virgin olive oil

  • 5 oz/150 g zucchini/courgettes, cut in small cubes

  • 20 green olives

  • 5 oz/150 g Pecorino cheese, diced

  • 12 cherry tomatoes, halved

Method:

  1. Base: mix the yeast, 1/2 cup of the water, and sugar in a small bowl. Set aside for 10 minutes, until foamy.

  2. Sift the flours and salt into a large bowl. Mix in the yeast mixture and enough remaining water to make a firm dough.

  3. Knead until smooth and elastic, 5-7 minutes. Shape into a ball, place in an oiled bowl, and cover wit a clean cloth. Let rise in a warm place for 45 minutes.

  4. Turn out onto a lightly floured surface and knead for 10 minutes. Return to the bowl, cover with a clean cloth, and let rise for 45 minutes, or until doubled in bulk.

  5. Preheat the oven to 375°F/190°C/gas 5. Grease a 13-inch (32-cm) round pizza pan with oil.

  6. Topping: Sauté the eggplant, garlic and parsley in 4 tablespoons of oil in  a frying pan over medium heat until the eggplant is lightly browned. Add the zucchini and cook for 7 minutes.

  7. Place the risen pizza dough in the prepared pan, pushing it outward with your fingertips to cover the bottom of the pan in an even layer.

  8. Sprinkle the vegetable mixture, olives, Pecorino, and tomatoes on top. Drizzle with the remaining oil.

  9. Bake for 25-30minutes, or until the dough is cooked and the vegetables are tender. Serve hot or at room temperature.