Healthy Whole Wheat Pizza

Using whole wheat instead of bleached white flour for a pizza changes the texture and gives a more substantial, slightly different kind of pizza. Just as good as a traditional pizza, and makes a nice change also. As a side benefit, whole wheat bread is a far healthier alternative to refined breads and a good source of natural fiber.

This way of making pizza dough is actually a little faster than normal dough, but it needs cooking slightly differently to give the best results. It doesn’t need to be rolled out like normal pizza dough or left to rise for a long time. I have found that it works far better to bake this type of pizza in a baking tin with sides rather than a flat pizza stone or tray with no sides. I like to use a 9 inch round pie pan. This will make a deep, almost pie like pizza. Try it and taste the difference.

You will need:

Equipment:

• A sharp knife
• A cutting board
• A medium saucepan
• A round 9 inch pie pan
• A bowl
• A whisk

Ingredients:

For the dough:

• ½ lb whole wheat flour
• ½ teaspoon of salt
• 1 teaspoon of yeast
• 1 teaspoon Italian herbs
• 6 fl oz hot water
• 1 teaspoon of sugar
• Fresh ground black pepper

For the filling:

• 14 oz can tomatoes
• Olive oil
• 1 onion, chopped
• 1 clove garlic, crushed
• 1 teaspoon dried basil
• 1 tablespoon tomato puree
• 4 oz cheddar cheese, grated
• 1 small can anchovies, drained and washed
• 6 Kalamata olives, pitted and sliced

First, make the dough – In a jug, measure 6 fl oz of hot water (not boiling) and whisk in the sugar and yeast. Leave this until there is a frothy head. Now add the flour, salt and pepper and herbs I na bowl and add the yeast mixture. Mix to a smooth paste and knead into a dough. The dough should not stick to the sides of the bowl. If it does, add a little extra flour.

Next, take the pie tin and coat with olive oil. Place the dough in the tin and push it down into the tin, allowing it to come up the sides. Cover with a damp cloth and leave to stand for 30 minutes. While the dough is rising, make the filling.

To make the filling, place a tablespoon of olive oil in a saucepan and heat over a medium heat. Add the chopped onion and fry until it’s becoming soft. Add the tomatoes, basil and garlic and simmer for 25 minutes uncovered until the sauce has reduced by about a third. This should now be a fairly thick paste. Add the tomato puree and mix.

Now, uncover the dough and push it back up the sides of the pan, making a well for the filling. Pour in the tomato sauce, sprinkle the grated cheese over, add the anchovies and chopped olives and drizzle a little more olive oil over the top along with a sprinkling of dried Italian herbs. Bake for 20 minutes and serve hot with a fresh salad and a nice Chianti.

Buon Apetito!