Pesto Pizza (Whole Wheat)

making pizza dough

1. Take 1 teaspoon instant yeast (3 grams) in a mixing bowl or in the stand mixer bowl.
2. Add ½ teaspoon sugar and 1 cup water and mix well.
3. Next add 3 cups whole wheat flour, 1 teaspoon salt and 3 tablespoons olive oil.
4. If you do not have olive oil, use any neutral flavoured oil.
5. Then add 1 tablespoon lemon juice. You can also use 1 tablespoon apple cider vinegar or white vinegar instead of lemon juice.
6. Attach the bowl to a stand mixer with the hook attachment. On a medium-high speed knead the dough. If kneading with hands, then mix everything very well and then knead for atleast 8 to 10 minutes.
7. The dough should be smooth, pliable and soft. If the dough looks dry, then you can add some water while kneading. If the dough looks sticky, then you can sprinkle some flour.
8. Spread some water all over the dough.
9. Cover with a lid or a kitchen towel and allow to leaven for 45 minutes to 2 hours till the dough increases in volume and doubles up. If using dry active yeast, then keep for 2 hours to 3 hours or more. Timing varies with the temperature conditions in your city.
10. The pizza dough will nicely increase in volume and double up.
11. Knead the dough lightly again and then you can directly make pizzas from these. Or you can keep them covered in a tight box or pan. Spread some olive oil all over the dough before placing them in the box.
12. Cover the box or pan with a tight fitting lid. Keep in refrigerator or freeze the whole wheat pizza dough. In the refrigerator this dough stays good for 4 to 5 days. In the freezer, you can store for a couple of weeks.

other preparations

1. Chop onion, tomato and capsicum (green bell pepper) in 1 cm cubes. 
2. Keep the veggies aside. I have also added ⅓ cup steamed sweet corn and some olives. You can add your choice of veggies in the pizza.
3. Also preheat oven to its maximum temperature for 15 to 20 minutes before baking. 
4. Grease a 9 inch pan or tray with some extra virgin olive oil. Sprinkle some flour all over. You can even use cornmeal or semolina for sprinkling.

making pesto pizza

1. Take a medium to large sized pizza dough ball and sprinkle some flour on it.
2. Roll to a thin pizza having 0.3 to 0.5 cm thickness.
3. Carefully lift and place the pizza in the greased baking pan or tray.
4. Spread pesto sauce all over the pizza. You can add less or more as per your needs.
5. Now top with mozzarella cheese or pizza cheese as required.
6. Place the mix vegetables, steamed corn and olive slices.

baking pesto pizza

1. Keep the pizza pan in the center rack using both the top and bottom heating elements in the preheated oven. Also keep your oven’s highest temperature. My oven has 250 degrees celsius as the highest. You can also keep the pizza pan in the centre rack.
2. After the cheese got golden, I kept the pizza pan on the lowest tray and kept only the bottom heating element on. This is to make the pizza base crisp and crusty. In case cheese does not turn golden, then keep the tray either in the centre or top rack and keep only the top heating element on. But do keep a check as this way the cheese gets browned faster and the pizza sides can burn also.
3. Bake for 10 to 15 minutes till the base gets golden and the cheese also melts and gets golden.
4. Before serving, add some dried oregano or red chili flakes or fresh or dried basil if you want. You can also drizzle some extra virgin olive on the pesto pizza before serving. Serve pesto pizza hot.