Bell peppers, Tomatoes – Fresh & Sundried, Garlic & Basil
Ingredients
Dough
150 gm Whole wheat flour
2 gm Dry yeast
¼ tsp Salt
½ tsp Sugar
20 gm Olive oil
Water for dough
Toppings
2 nos Fresh tomato slices
½ each Assorted bell pepper dices
4-6 nos Peeled garlic
8-10 nos Fresh basil leaves
5-6 pcs Sundried tomatoes
Balsamic reduction to taste
Extra virgin olive oil to taste (EVOO)
50 gm Grated parmesan
Crushed peppercorn to taste
Salt to taste (Preferably sea salt, though any salt will do)
Method
Sieve the flour and keep it aside.
Make a mixture of all the remaining ingredients from the dough section.
Pour the mix slowly into the flour and make a soft dough. Keep it aside to rest for ten minutes.
Knock the dough and allow it to rest for ten minutes. Repeat the step one more time and leave the dough for 30 minutes to ferment in a warm area.
Divide the dough into two parts.
Roll thinly and pour the balsamic all around.
Arrange sliced tomatoes, bell peppers, garlic, sundried tomatoes, and basil leaves evenly.
Sprinkle salt and peppercorn.
Drizzle grated parmesan.
Bake it in the preheated oven (250 C) for 18-20 minutes.
Take it out of the oven and gently pour EVOO
Cut it into wedges and enjoy with dry oregano and chili flakes.
Note:
Use Tabasco if you like your pizza to be spicy.
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