Thin Crust Whole Wheat Pizza

You can’t beat the taste of a freshly made pizza at home can you? So, instant thin crust pizza is my  answer to occasional cravings.

This recipe gets done in just under 35 mins. I call it instant because the dough is made without yeast and that really cuts down the “rise” time. Also, to reduce the prep time, the sauce used is pre made. I have actually used a good quality store bought sauce.

The choice of toppings for the thin crust whole wheat pizza is pretty much according to personal preference and available ingredients. Capsicum, onion, mushroom, corn, sausage…anything will do. So, no need to fuss about it.

I often make the basic version with just the sauce, some cheese and fresh basil. That’s the best. As they say … Less is more.

Here's the video recipe:

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Thin Crust Whole Wheat Pizza               24 slices

Ingredients

For the dough

Whole Wheat flour – 2 cups + ½ cup

Yogurt – ½ cup

Oil – 1 tblsp

Baking powder – 1 tsp

Baking soda – 1 tsp

Water – about 1 cup or as required

Salt – ½ tsp

Semolina – to roll out the bases

For the topping

Pizza sauce – 1 cup or as required (1 ½ tblsp per pizza)

Mozzarella cheese – as required

Sliced capsicum and bell peppers – ½ each

Sliced onion – 1 medium

Sliced button mushrooms – 4 to 5

Fried cottage cheese cubes – 10 to 12 pieces

Fresh basil leaves – a handful

Olives – 5 to 6 (sliced)

Extra virgin olive oil – ½ cup

Oregano seasoning – to taste

Red chili flakes – to taste

Method:

1.    Take the wheat flour in a large bowl. Add in all the other ingredients except water for the dough and mix well. Start by adding ½ cup of water and mixing it in. Gradually add a little water at a time mixing in between, till the dough comes together in a lump.

2.    Get it out on a clean work surface and knead it using some flour till it becomes smooth. Apply oil to the palms and stretch and fold the dough into a ball. Cover and keep it aside to rest for 15 to 20 mins.

3.    Once the dough has been rested, knead lightly and divide it into 8 equal portions. Roll out each portion using a rolling pin and semolina  into a longish rectangular shape.

4.    Line a baking tray with parchment or silicon mat. Place the rolled out pizza bases on the tray.

5.    Spread out 1 ½ tblsp of sauce on each. Sprinkle with mozzarella and add the toppings according to your taste. Sprinkle some oregano seasoning and chili flakes on top. Drizzle with extra virgin olive oil. Tear some basil leaves and add them on top.

6.    Bake in a preheated oven at 200 °C for 15 mins or till the bases are cooked and crispy and the cheese has melted.

7.    Drizzle more olive oil on top and garnish with fresh basil leaves. Serve immediately.

© Rinki’s Kitchen