We are in the 4th week of our baking marathon, feels like we have sailed through this like a breeze. Normally we all would be panicking on what to cook the next week, and how to keep the post and pics ready,etc. But this baking marathon, we all are a bit relaxed and know that we will be doing something interesting for the next post. May be it is the experience we have after doing 3 mega marathons or is it the love for baking we all share that is giving us this Zen.
Ok, now coming to my today’s recipe, it is a Yeast-free pizza recipe, from Radhika vasanth’s Food for 7 stages of life. It is almost like a no-knead recipe, the dough doesn’t need any kneading while making, but has to kneaded after the first rise. It is a make-ahead dough, that can be refrigerated after the first rise and can be used in 2-3 days.
The dough has chia seeds, which adds a good health quotient to the normally bad-named pizza. The original recipe was made of All purpose flour, i have substituted half with Whole Wheat flour, the pizza turned out good. Secondly, i have opted for a different topping, you can go and experiment with yours. Ok, shall we have pizza for dinner tonight?
Source : Food for 7 Stages of Life
1 cups Bread flour
1 Cups Whole Wheat flour
1/2 Cup All Purpose flour
1 1/4 tsp Baking Soda
1 1/4 tsp Baking Powder
1 tsp sugar
1 tsp salt
2-3 cloves of garlic, minced
1/2 tsp chia seeds (optional)
3 tbsp Olive oil
1 cup yogurt
2-4 tbsp water
For Pizza Topping
2 tsp Olive Oil
1/2 cup thinly sliced capsicums
1/4 cup frozen green peas
1/4 cup caulifower florets
2-3 tbsp paneer, crumbled
Pepper powder & Red chili flakes as required
- In a large bowl, add all the flours, mined garlic, baking powder, baking soda, sugar, salt, chia seeds. Whisk well to combine.Add yogurt, olive oil and mix well with a spatula. If the dough isn’t coming together, then add water 1 tbsp at a time and form a dough.
- You don’t have to knead it at this point. The dough will look wet. Cover with a wet kitchen towel and let it rest at-least for an hour or two. After the resting period knead the dough until smooth or when the dough no longer sticks to your fingers.
- At this point, the dough can be refrigerated to be used later or can be used immediately too.You can refrigerate the dough or use it immediately.
Prepare the topping
- In a saucepan, boil water and add the cauliflower florets. Let it sit for 4-5 minutes in simmer. Switch off the flame, keep it closed for 2 more minutes. Drain the excess water and keep the florets aside
- Take chopped capsicum and peas in a microwave-safe bowl and cook @ Microwave high for 4 minutes. Drain and keep aside.
- Mix together cauliflower florets, capsicum, peas and crumbled paneer. Add salt, pepper and chili powder. Toss well and keep aside until use.
Assembling the pizza
- Preheat oven to 200C. If you have a pizza stone, preheat it now. Since i didn’t have one, i used my 8 inch cake pan, dusted it well with cornmeal.
- Divide the dough into 4 equal parts. I used 2 parts of the dough and rest i refrigerated. Take one portion of the dough and roll it into a 6-8 inches diameter round. I roughly rolled it first and then used my hands and stretched it across all the sides.
- Transfer the rolled dough on to the prepared cake tin, prick the dough all over using a fork. Bake the pizza base for 8 minutes. Once done, pull the baked base out, spread 1 or 2 tbsp of pasta sauce, spread 3-4 tbsp of the filling on the top, if desired, sprinkle some more seasoning on top.
- Bake the pizza for about 10 minutes or until the veggies on top get a smoky flavor.
- Take it off the oven, cool on a wire rack for a minute. Cut and serve hot, hot with some sauce on top!