Italian Oat Crust Pizza Topped With Spinach And Paneer Recipe
A whole wheat wholesome pizza topped with spinach and paneer is a great way to add some healthy greens on a Pizza. Try Italian Oat Crust Pizza Topped with Spinach & Paneer next time you make pizza and serve it for your weekend meals.
Italian Oat Crust Pizza Topped with Spinach & Paneer Recipe a is wholesome pizza that will let you enjoy it to the fullest without feeling any guilt. The addition of spinach and paneer and the Italian oats in the crust bring out a great taste and the children will surely love it.
Did You know: Spinach contains 6 percent of your daily value of magnesium, a mineral that can help regulate your blood sugar. Spinach is also low in calories.When you eat spinach that has been heated, you will absorb higher levels of vitamins A and E, protein, fiber, zinc, thiamine, calcium, and iron.
Serve Italian Oat Crust Pizza Topped with Spinach & Paneer, along with a party meal made up ofFettuccine Pasta Recipe In Tomato Basil Sauce, Garlic Bread andTiramisu.
If you like this recipe, you can also try other Pizza Recipes that you can try:
- Tandoori Paneer Mushroom Veggie Pizza Recipe
- Garlic Crust Veggie Pizza Recipe
- Big Farm Fresh Pizza Recipe Loaded With Crisp Veggies
For the Italian Oat Pizza Dough
- 1-1/2 cups Whole Wheat Flour
- 80 grams Instant Oats (Oatmeal) , (Italian)
- 3/4 cup Lukewarm Water
- 1 teaspoon Honey
- 2 tablespoons Active dry yeast
- 1 teaspoon Extra Virgin Olive Oil For the Spinach Paneer Topping
- 1 cup Tomato Basil Pasta Sauce
- 200 grams Spinach , finely chopped
- 100 grams Paneer (Homemade Cottage Cheese) , grated
- 2 teaspoons Italian seasoning
- Red Chilli flakes , for taste
- Salt , to taste
- 1 teaspoon Oil , for cooking For Tomato Basil Sauce
- 300 grams Tomatoes
- 1/4 cup Basil leaves , chopped
- 3 cloves Garlic , finely chopped
- 1 teaspoon Extra Virgin Olive Oil
- Salt and Pepper , to taste
How to make Italian Oat Crust Pizza Topped With Spinach And Paneer Recipe
To begin making the Italian Oat Crust Pizza Topped with Spinach & Paneer, first prepare the pizza dough.
For this, take 3/4 cup of lukewarm water, add in the honey and stir well.
In a large bowl; add in the whole-wheat flour, the oats and instant dry yeast. Mix all the dry ingredients together. Gradually add in the warm honey water and knead until all the flour is combined.
Coat the dough with a teaspoon of olive oil. Cover the dough and let it rest in a warm place until doubled in size, about 2 hours.
After about two hours, you can choose to place the dough in the refrigerator and store this risen dough for 3 to 4 days and make mini or large pizzas as and when required for your family. Making a pizza with multi grains is healthy, quick and easy to bake too.
Heat oil in a wok; add the spinach, sprinkle some salt and saute until the spinach has wilted and all the water is evaporated. Add the pizza seasoning and the chili flakes and adjust the flavors to suit your taste. Keep this aside.
Finally, to make the tomato basil sauce, blanch the tomatoes in hot water for a few minutes. Remove the skin from the tomatoes. Place the tomatoes into a blender to make a smooth puree.
Heat a teaspoon of oil in a saucepan; add the garlic, pureed tomatoes and basil leaves. Add salt and black pepper to taste and bring it to a brisk boil.
Simmer for about 5 to 10 minutes until you get a thick pizza sauce. Keep this aside.
The next step is to make the skillet pizza with the prepared dough.
Heat a cast iron skillet or a regular skillet and grease the skillet well with olive oil.
Keep some dry flour for dusting by the side in a small plate.
Divide the pizza dough into 6 equal portions. Roll out the pizza dough into thick rounds by dusting it in flour.
Place the rolled out pizza dough on the skillet and cook partially on both sides, by flipping it around a couple of times.
Once both sides are partially cooked, spread the tomato basil pasta sauce, scatter the spinach and sprinkle with grated paneer. Cover the pizza skillet with a lid and allow the pizza to cook through.
Once you notice the sides and bottom of the pizza have begun to crisp, open the lid and cook for about a minute more. You will notice the bottom of the Italian Oat Crust Pizza Topped with Spinach & Paneer becoming slightly crisp and brown.
Remove onto a serving plate and divide Italian Oat Crust Pizza Topped with Spinach & Paneer into equal portions.
Serve Italian Oat Crust Pizza Topped with Spinach & Paneer, along with a party meal made up ofFettuccine Pasta Recipe In Tomato Basil Sauce, Garlic BreadandTiramisu.