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пятница, 7 октября 2016 г.

Vegetarian Pizza With Mushrooms and Mozzarella Cheese

When we first became vegetarians all those years ago, it was suddenly little bit difficult to go to a restaurant for a good vegetarian meal. We had to carefully select what places we now could go to, as some places don’t really have any or much vegetarian options. One of our dine out options is still the occasional Pizza.
However, as we like to have preferably healthy ingredients in our food, we learned to make a home made pizza that is just as good or perhaps even better than the store produced one. You can choose what kind of crust you prefer to make and adjust the amount of dough accordingly. We first started with one thick pizza base, but later prefer to do two thin crusts pizzas from the same amount of dough. They also bake a bit faster the thinner they are.

What you will need for the dough
(makes two large thin crust pizzas):

2 cups of Wholemeal flour
2 Tbsp of Olive Oil
1 tsp of Sea Salt
½ tsp of Sugar
2 tsp of Yeast
¾ cup of warm Water
Step By Step How to Make the Pizza Base
Pour the water into a large bowl, add sugar and yeast. Let rise for 10 minutes. Then add olive oil, sea salt and wholemeal flour. Stir and mix well. Make into a dough consistency either in the bowl, or on a kitchen bench surface. Knead for about 5 minutes. Now you should let the dough rise until it is doubled in size, which should be in about an hour. I am however less patient and don’t let it rise for that long. You can use the dough in 15-20 minutes if you don’t like waiting.
Knead the dough on a surface and then cut in half and roll into two pizza bases.
Spread onto two pizza trays.

What you will need for the topping:

Wholemeal Pizza Vegetarian Toppings
½ cup of Mushrooms

½ cup of Zucchini

½ cup of Pumpkin

½ cup of Capsicum

2 Tomatoes

1 Large Onion

½ cup of Baby spinach

½ cup of Shallots

1 cup of Mozarella cheese

Bunch of Fresh Oregano

1 Fresh Chilli

3 Tbsp of Tomato paste

2 Garlic cloves

In a small bowl mix together finely chopped oregano leaves with tomato paste and finely chopped garlic. Add a bit of water to form a paste like consistency. If desired, ad salt and black pepper.

Spread the tomato paste onto the pizza base to cover the whole surface. Next put on top sliced onion and finely sliced fresh chilli. Then put on diced tomatoes, capsicum, pumpkin, zucchini, shallots and mushrooms. When all ready, preheat oven to 200C and put the pizza into the oven. Bake for about 15-20 minutes. Then pull out of the oven and sprinkle with baby spinach and mozzarella cheese. Put back into the oven and let bake for another 5-10 minutes. Once it’s baked through pull out of the oven, take of the pizza tray and slice on a wooden or stone pizza board. Serve still warm.

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