I love this rustic wholemeal pizza recipe, I find the dough a lot more tastier than white dough and you can top it practically any way you please.
This recipe is one of my favourites to do on a Friday night where I fancy something more treat like but don’t want to over do it (especially after a good gym session). So on Thursday night I decided that I would be organised and make the dough so it would be ready to use Friday night, making Friday a lot more relaxed (great after a long weeks work too). I made the dough using Logik Stainless Steal Bread-maker and kept it covered & refrigerated over night (which had no affect on the dough), then I had my own ready made dough which could be made into a pizza in just 30 minutes!!
Servings: 2 Medium Sized Pizzas Dough Prep Time: 1hour, 45mins Topping Prep Time: 10 Mins Cook Time: 15-20mins Difficulty: Easy
- 110ml Luke Warm Water
- 1 Tablespoon Olive Oil
- 100g / 4oz Strong White Bread Flour
- 150g / 5.5oz Strong Wholemeal Flour
- 1 Tablespoon Dried Milk Powder
- 2 Teaspoon Caster Sugar
- 2 Teaspoon Easy Blend Dried Yeast
For the topping:
- Tomato Puree (or your choice of a pasta sauce)
- Red Onion – Halved and then diced
- One Red Pepper – finely sliced
- A handful of Cherry Tomatoes – sliced
- One Tin of Tuna
- A Good Sprinkle of Grated Cheese (your choice what you use and how much)
1. When I made this pizza I made the dough the night before but you can do it on the night or in the day, so start by getting your bread-maker set up and ready. Add all the ingredients in the order listed. Set your bread-maker to the setting which just makes it in to a dough (mines setting 9). Now you can sit back and relax for around one & half hours whilst it does the work :D.
2. When your dough is ready you can put in a bowl and cover it ready for to you use when you please or you can make your pizza! 🙂 So, start by pre-heating your oven to 180oc or gas mark 4 , grease two baking trays and flour down a clean work surface. Roll your dough into a ball and cut in to two even halves. Roll out your dough halves to fit a baking tray of your choice (I use regular sized square baking trays – so my pizzas aren’t round), make sure its not too thin, keep it to a thickness of at least a one pound coin. Carefully pick up your rolled dough and place it on your greased baking tray.
3. Using the back of a dessert spoon, spread out your tomato purée or your pasta sauce, making sure its all covered and nice and even :). Cut up your choice of vegetables & meats and scatter over your pizza (You don’t have to use what I use, you could do ham, sausage, sweetcorn, mushrooms, beef…..the choice is endless!). TIP: Don’t overload the pizzas, I find on this base less is more and too much topping weakens the base causing it to break when you pick it up. And finally, sprinkle your choice of cheese all over your pizzas.
4. Bake for 15-20 mins and thats it! Easy, healthy, tasty pizza 😉
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