Tag Archives: whole wheat pizza

100% Whole Wheat Fish Pizza

After a vegetarian pizza, let’s try a Fish Pizza. This is how I made it.

Whole Wheat Fish Pizza

Ingredients (for 2 medium pizzas)

  • fish fillet – 1/2 a kilo appr.
  • button mushroom – 200 gms (halved)
  • frozen corn – 1/2 cup
  • shredded mozzarella cheese – 300 gms appr. (more or less)
  • cut green chillies or thai red chillies – for a spicy treat (optional)

The quantity of each ingredient can be altered according to family preferences. Also, insead of fish, one can use chicken, prawns or any meat of choice.

Method of Preparation

Keeping things ready

  1. Clean and cube fish fillet.
  2. To make fish flavorful, marinate the cubes in soya sauce, tomato sauce and red chilli sauce for an hour or any masala of choice
  3. Pan fry them in minimal oil. Set aside

4. Blanch the mushrooms. i.e. Pour hot water over halved mushrooms and close with lid. Leave this for 1/2 an hour. Mushrooms would be cooked

5. Run water over frozen corn until thawed. Or, keep frozen corn soaked in water for a few minutes. Drain well without water

Creating your Pizza –

  1. Line a baking tray with baking paper. Or grease a plate that can go straight into the oven
  2. Place the pre-cooked pizza base on the baking tray and spread enough pizza sauce

3. Arrange corn, fish and mushroom to cover the base

4. Add cut green or red chillies for that extra spice, that’s completely optional

5. Sprinkle cheese on top

6. Get ready to bake.

Pizza in the oven-

  1. Pre-heat oven at 220 degree centigrade.
  2. Reduce the temperature to 200-210 degrees Centigrade before baking
  3. Since I have a Gas Oven, the burner makes the baked dishes cook faster, at the same time there is this risk of burning the goodies in a giffy. That’s why I am cautious about mentioning exact temperatures. Set temperatures according to your oven. 
  4. Bake for 10-15 minutes

Pizza would be done in 10-15 minutes.

100% Whole Wheat Paneer Pizza

Having made the Pizza base and sauce in the previous post, without wasting much time, let’s create our vegetarian pizza – with paneer/indian cottage cheese.

Store bought pizzas may contain just a few sprinkles of vegetables. The base and loaded cheese are enough to fill our tummies. But, when we make pizza at home, we are able to load more vegetables and alter the nutrient content. That’s why I feel we are creating our own version of Pizza here.

So, feel free to create your own.

Whole Wheat Paneer Pizza

Ingredients (for 2 medium pizzas)

  • paneer/cottage cheese – 20-25 cubes
  • green capsicum – 1 no. (cubed)
  • red capsicum – 1 no. (cubed)
  • button mushroom – 200 gms (halved)
  • frozen corn – 1/2 cup
  • shredded mozzarella cheese – 300 gms appr. (more or less)
  • cut green chillies or thai red chillies – for a spicy treat (optional)

The quantity of each ingredient can be altered according to family preferences. I like to load my pizza with vegetables, and hence this list.

Method of Preparation

Keeping things ready

  1. To make paneer flavorful, marinate the cubes in soya sauce, tomato sauce and red chilli sauce for an hour
  2. Pan fry them in minimal oil. Set aside

3. Saute the capsicum for a few minutes or if preferred, use them raw

4. Blanch the mushrooms. i.e. Pour hot water over halved mushrooms and close with lid. Leave this for 1/2 an hour. Mushrooms would be cooked

5. Run water over frozen corn until thawed. Drain well without water

Creating your Pizza –

  1. Line a baking tray with baking paper. Or grease a plate that can go straight into the oven
  2. Place the pre-cooked pizza base on the baking tray and spread enough pizza sauce

3. Arrange corn, paneer, capsicum and mushroom to cover the base

4. Add cut green or red chillies for that extra spice, that’s completely optional

4. Sprinkle cheese on top

5. Get ready to bake.

Pizza in the oven-

  1. Pre-heat oven at 220 degree centigrade.
  2. Reduce the temperature to 200-210 degrees Centigrade before baking
  3. Since I have a Gas Oven, the burner makes the baked dishes cook faster, at the same time there is this risk of burning the goodies in a giffy. That’s why I am cautious about mentioning exact temperatures. Set temperatures according to your oven.
  4. Bake for 10-15 minutes

Pizza would be done in 10-15 minutes – cheese melted to glory and the base crisp and golden.

100% Whole Wheat Pizza Basics – Dough and Pizza Sauce

Why not make a healthier version of PIZZA – one of world’s most sort after and popular foods.

In this post, lets get into the basics of making pizza – the dough and the tomato sauce to spread. White flour is substituted with whole wheat flour.

The ingredients provided here, are sufficient to make two medium pizza bases.

The Dough

Ingredients

  • whole wheat flour – 2 cups
  • active dry yeast – 1/2 tsp
  • salt – 1/2 tsp
  • honey – 2 tbsp
  • warm water – to make a soft dough
  • olive oil – to grease the bowl

Making the dough

  1. Take all dry ingredients – whole wheat, yeast and salt together in a kneading bowl
  2. Add honey and warm water and knead to a smooth dough
  3. Honey can also be substituted with a tbsp of raw sugar
  4. Grease the same bowl or use another greased bowl
  5. Place the kneaded dough covered in a warm place

Let the dough rise for half an hour

Rolling the dough-

6. After 1/2 an hour, knock the dough down and knead to make a smooth ball

7. Divide the dough into two portions

8. Grease two plates, that can also be used for baking

9. Spread the dough with a rollar pin into pizza base

10. Prick the rolled base with a fork

11. Let this rest in a warm place for 15 minutes

12. The pizza base is ready

Pre-cooking the pizza base-

13. Preheat the oven at 200 degrees C

14. Bake the pizza base for 10 minutes at 180 degrees C. Here, we are pre-cooking the base for the sauce spread and toppings, to be done later.

Pizza Sauce

Ingredients (for 2 medium pizzas)

  • tomatoes- 5/6 no.s (1 kg appr.)
  • salt – to taste
  • pepper – 1 tsp
  • oregano – 1 tsp

Method of Preparation

  1. Wash tomatoes throroughly and boil them in water
  2. Once boiled, remove the skin
  3. Blend the tomatoes
  4. Take a pan, add the blended tomato puree
  5. Let the puree thicken well
  6. Add salt, pepper and crushed oregano once it thickens
  7. The sauce should be in spreadable consistency
  8. Too much liquid would make the base soggy.

Quarantine Cooking !!

What I’ve been cooking for the past three and a half months, seems like a whirlwind project. I am rest assured, it must be the case of almost everyone, handling a full house, during these testing times.

When I sat back and saw the clicks, my daughter wanted me to write continuous posts, under the title ‘Quarantine Diaries’. NO worries.. No diaries… this post consolidates the several dishes, those were rolled out of that sacred place in my house, called ‘Kitchen’. Later, let’s analyse a few recipes in the coming posts.

I started the month of March, with a Blueberry Jam – just two ingredients, berries and brown sugar, and of course, juice of lemon for longer shelf life.

blueberry jam

With a routine of including Millets in the diet, Millet Idlies always occupy a special place on the dining table. Samai (Little Millet) Idlis are true substitutes in colour, to the regular white rice Idlis. But these millet idlis are a healthier version, not to forget.

samai idli

Like the Samai Idli, Kollu (Horsegram) Idlies, are awesomely light, steamed cakes packed with the lentil flavour.

kollu idli

Don’t forget the different chutneys, that were made for the idlies. A few of those, I have highlighted in the end of this post.

A chocolate cake- with whole wheat, cane sugar, olive oil, dark chocolate and toasted pistachios. The urge to cut and eat, was more compelling than a good click to post.

chocolate cake

Next, came 50-50 Whole Wheat Buns, tried from an old book, I had. Though, the recipe demanded eggs, this is an eggless bun.

buns

Black Chick Pea Burger with the Buns

Next, for the benefit of online learners, to munch some traditional sweets, with longer shelf life…

Coconut Burfi with Cane Sugar

and Black Sesame Burfi with Jaggery

April, started with Whole Wheat Raisin Bread – wouldn’t term it the best, but full of flavour.

raisin bread

Time for a spicy powder for the health freak. Sesame and Flax seed chilly powder, to go with rice, idli or dosai.

flax seed podi

April, was also a month to try Pizza, the healthy way. Home-made whole wheat base, tomato spread from scratch and variety of toppings .. Pizza that was dreaded for the white flour, the meagre amount of veggies or meat to be searched for- in store bought frozen ones, or the branded /door delivered ones, used to be a half-yearly affair. Truly, we might have ordered pizzas twice a year.

The ill effect of making fresh pizzas at home, with loaded vegetables and with constraint on cheese, pizzas are almost a weekly bake now.

fish pizza

paneer pizza

chocolate pizza

Till date, I haven’t been quite successful with cookies. They used to be consumable, but not perfect. And I have always baked whole wheat cookies, never with white flour.

But, May started with this exception. A Good Whole Wheat Cookie!! Got the recipe from another blog, but as usual converted all purpose flour to whole wheat. It turned out to be so light and crispy.

whole wheat sesame cookies

When the need for a hot snack, with less work to fry, stir fry or sauté arose, tried baking these yummy potato wedges. Cut the potatoes, sprinkled some oil, baked for 30 mins or so. Took out from oven, sprinkled salt and spices of choice and, the baked wedges were ready.

Potato Wedges baked healthy

Who said Papdi Chaat needs Papdi or the crisps made of white flour. I chose to combine Papdi and Chole into a Chaat, but with a healthy twist. No matter you like it or not, its a whole meal. When I had my Methi (fenugreek leaves) Paratha dough in hand, I rolled a big pizza base out of it, and baked till crisp. That became my Papdi to go with the left over Chole curry. Add ons – home made green chutney, tamarind chutney and yoghurt.

Methi Paratha (Papdi) Chole Chaat

Time for a nice cake – Sticky Date and Walnut Cake – obviously with whole wheat flour and cane sugar, and eggless too. This time, I topped the cake with caramel whipped cream. With my home-made caramel, I could limit the sugar in the frosting.

Eggless Sticky Date and Walnut Cake

Next came in, Gooseberries. Lucky me, the super market had some new and fresh stock of gooseberries. The great berry, loaded with good nutrients, rich in antioxidants and vitamin C, is highly popular for its anti-ageing properties. Let’s also do a gooseberry chutney series shortly. Great plans that arise as I write..

Gooseberry Coconut Green Chilly Chutney

Gooseberry Coconut Coriander Chutney

Gooseberry Coconut Mint Chutney

Gooseberry Coconut Red Chilly Chutney

Gooseberry Tomato Red Chilly Chutney

The long list of ingredients, written on the bottle of the world’s most favourite Chocolate spread, or a Peanut Butter Spread, creates a lot of stress and anxiety. But a good chocolate spread, to go with healthy whole wheat or millet pancakes, or home made bread or buns, can be a positive change in routine. So, tried this simple chocolate spread, with a combination of 80% and 72% dark chocolate with very little cane sugar and milk. Stores well in the refrigerator, for at least couple of weeks. Choose your dark chocolate, that has no margarine, but cocoa butter.

Home made Chocolate Spread

Those were a few different, yet healthy stuff that went into the tummy. I am satisfied, I could put in some thoughtful creativity, to indulge in the above stuff.