Multigrain Pizza with Roasted Vegetables Recipe
Multigrain Pizza With Roasted Vegetables is wholesome Pizza Recipe and you will have no guilt of having a pizza again. Serve it along with White Sauce Pasta, Garlic Bread and Lemon Custard Tart for your weekend dinner.
Multigrain Pizza with Roasted Vegetables is a wholesome ad delicious Pizza which you will have with no guilt. Making Multigrain Whole Wheat Crust Pizza with roasted vegetables and a Tomato Basil Sauce is a favorite at Archana's Kitchen.
You can use any vegetables to make this delicious Pizza. If you want to make a healthy homemdae pizza recipe, do give this recipe a try and let us know how you liked it.
If you are looking for more Pizza recipes, here are some :
- Potato Pizza with Gluten Free Pizza Base Recipe
- Tandoori Paneer Mushroom Veggie Pizza Recipe (Cottage Cheese & Mushroom Pizza)
- No Yeast Thin Crust Veggie Pizza Recipe
Ingredients for the Multigrain Pizza Dough
- 1 cup Whole Wheat Flour
- 1/2 cup Ragi Flour (Finger Millet)
- 1/2 cup Instant Oats (Oatmeal)
- 1 tablespoon Sesame seeds (Til seeds)
- 3/4 cup Lukewarm Water , (100 to 110 degrees F)
- 1 teaspoon Honey
- 2 teaspoons Active dry yeast
- Salt , to taste
- 1 tablespoon Figaro Extra Virgin Olive Oil Ingredients for the Roasted Vegetable Pizza Topping
- 1/4 cup Pizza Sauce
- 50 grams Mozzarella cheese , grated or in slices
- 10 Button mushrooms , quartered
- 1 Green Bell Pepper (Capsicum) , thinly sliced
- 1 Green zucchini , quartered
- 1 teaspoon Dried oregano , or pizza seasoning
- Salt and Pepper , as needed
How to make Multigrain Pizza with Roasted Vegetables RecipeMethod to Make the Pizza Dough
To begin making the Multigrain Pizza Dough Recipe, into the 3/4 cup of warm water, add in the honey to the water and stir well.
In a bowl of the stand mixer or in a large bowl; add in the whole wheat flour, the oat flour, sesame seeds, instant dry yeast and some salt to taste. Mix all the dry ingredients together
Next slowly add in the warm water and the honey and knead until all the flour is combined.
Coat the dough with a tablespoon 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.
I hope you liked the recipe of the Multigrain Pizza Dough and give it a try in your kitchen
*Method to make the Multigrain Pizza with Roasted Vegetables
To begin making the Multigrain Roasted Vegetable Pizza recipe, we will first preheat the oven to 220 C. Make sure the oven is preheated for at least 20 minutes. The intense heat helps bake the pizza perfectly
While the oven is preheating; we will proceed to make the topping for the pizza. Heat a tablespoon of olive oil in a wok, add in the bell peppers, zucchini and mushrooms.
Sprinkle some salt and stir fry on high heat until lightly softened. Once done turn off the heat.
Dust the pizza pans with flour and some cornmeal or semolina. This will prevent the dough from sticking to your pizza pan. I am sprinkling it with some sesame seeds as shown in the video recipe.
Roll out the pizza dough such that it fits well into the pan or you could roll it out to suit the thickness you like.
You can roll the pizza thin or think based on your preference.
Place the rolled pizza onto the pan and we will pre-bake the crust for 5 to 7 minutes.
Once pre baked, spread the sauce on the half baked dough.
Next layer the pizza with the roasted vegetables and finally the cheese.
Place the pizza back in the oven and bake until you notice the crust is beginning to brown and the cheese is bubbling. About 7 to 10 minutes.
Once baked, remove the pizza from the oven and allow it to rest for a couple of minutes before slicing and serving.
You can also optionally sprinkle some oregano or pizza seasoning and serve.
Enjoy the Roasted Vegetable Pizza with Multigrain Crust with friends and family during parties or even for a weeknight dinner.
Archana Doshi is the founder of Archana's Kitchen. Archana launched Archana's Kitchen in 2007 as a way to keep track of her and family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Archana is dedicated to helping home cooks be successful in the kitchen. Archana says "I hope you enjoy cooking recipes from my website where the sole effort is to make cooking simple for you. When you try out one of our recipes, we are longing to hear back from you. Do take your time to come back and share your comments, as your feedback means a lot to me"