Ingredients:
• For dough:
• 1 cup – all purpose flour
• 1 cup – whole Wheat flour
• 2 tsp – Sugar
• 1 tsp -salt
• 4 tbsp – Olive oil
• 1.5 tsp – quick-rise active Dry yeast
• 1 cup – warm water
• For toppings:
• 1 cup – mushrooms, sliced
• 1 – small red onion, sliced
• 1 – green bell pepper, sliced
• 2 – slices of pineapple, cubed
• 4 oz – parmesan cheese, grated
• 4 oz – mozzarella cheese, grated
• Seasoning:
• 1/4 tsp – chilli flakes
• 1/4 tsp – Oregano
• 1/4 tsp – Basil
Method:
- To activate the yeast, mix it in a cup of warm water. Let it sit for about 10 mins until creamy.
- In a bowl combine 2 cups of flour, sugar and salt.
- Mix all these dry ingredients.
- Add 1 tbsp of olive oil to all the dry ingredients.
- Pour in the yeast mixture and enough water to knead the dough until it forms a soft and elastic ball.
- The dough should be soft not sticky.
- If it is too sticky, add a bit more flour and knead it for another minute or so.
- Place the dough in a greased bowl and turn to coat all sides of the dough with olive oil.
- Cover with plastic wrap or a small wet towel.
- Allow the dough to rise in a warm place for about 1-2 hrs, until it doubles in size, then punch it down.
- Pre-heat oven to 475 degrees F.
- Knead the dough again for 2-3 mins on a lightly floured surface.
- Form dough into a round ball and roll out into 4 6-inch circles with the help of a rolling pin.
- Put the rolled out pizza crust on the greased pizza pan or cookie sheet (putting it on cookie sheet or aluminium foil makes cleaning easier).
- Spread a layer of peeled tomato on top, leaving a one inch margin along the edges. Sprinkle with a handful of mozzarella and parmesan cheese.
- Spread mushrooms, bell peppers, red onion and pineapple (you can substitute any vegetable or fruit for your pizza topping).
- Top with the remaining mozzarella, parmesan cheese, chilli flakes, oregano and basil.
- Bake it for 20-30 mins at 400 degrees F until crust is golden.
- Let it stand for 5-10 mins before slicing.
Recipe courtesy of Shazia