Healthy Pizza with Oats & wheat flour base

  1. For the base, combine 3/4 cup of milk, 1/4 cup of extra virgin olive oil, 2 tbsps of honey & bring to a boil. Let the mixture cool down to lukewarm temperature. Add 1 tsp of active dry yeast (level) & mix. Cover & keep aside for 10-15 minutes/ till frothy. To the fermented mixture, add 1.5 cups of wheat flour, 1/4 cup of quick cooking oats, 3/4 tsp of salt & mix to get a slightly sticky dough. Knead very well for 10 minutes. Cover with a damp cloth & keep aside in a warm place till double in volume. This may take about 1-3 hours.
  2. While the dough is resting, we have to make the pizza sauce. Heat 2 tbsps of olive oil in a pan & add 1 large minced garlic clove. Fry till you get a very nice aroma & then add 1 medium onion ( finely chopped). Cook till the onion turns almost brown in colour. Add 3 button mushrooms (thinly sliced) and fry on high heat for 5-7 minutes. Add 1/4 cup of grated carrot, 1/4 cup of grated green zucchini, 1/2 cup of finely chopped broccoli florets, 1/4 cup of chopped green capsicum and enough salt. Fry till the veggies turn soft. Add 2 medium tomatoes( blanched in boiling water, skin removed & pureed in the mixer) & cook till most of the water from the puree evaporates. Add 1/4 cup of boiled sweetcorn kernels, 1/8 cup of red capsicum, 1/8 cup of yellow capsicum, 2 tbsps of sliced black olives, 1/4 cup of cooked & shredded chicken, 1 tbsp of torn basil leaves, 1/2 tsp of dry oregano & 1 level tsp of tomato paste (I used Saudia brand). This is the pizza sauce. We have added all the toppings to the sauce.
  3. Preheat the oven to 220C.
  4. Punch down the risen dough & knead it for a minute. Spread the dough into a 10″ pizza tin with the help of your hand. Prick the base all over with a fork. Bake at 220C for 8 minutes.
  5. Over the cooked base, spread a thin layer of grated mozzarella cheese followed by the pizza sauce & sprinkle grated mozzarella cheese generously over the pizza sauce. Drizzle 1 tbsp of olive oil & sprinkle a pinch of dry oregano, a pinch of rosemary, a pinch of red chilly flakes & 1 tbsp of torn basil leaves.
  6. Bake the pizza at 220C for 9 minutes.
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