Multigrain Pizza with Roasted Vegetables
Indulge in a healthy and delicious pizza option with a crispy, nutty multigrain crust topped with vibrant, roasted vegetables. This recipe blends the wholesome goodness of whole wheat, ragi flour, and oats to create a flavorful base, perfectly complemented by fresh, roasted vegetables and melted mozzarella cheese. It’s an easy-to-make, vegetarian dish that’s perfect for a weeknight dinner or weekend gathering.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Ragi Flour (Finger Millet / Nagli) | 1/2 cup |
| Instant Oats (Oatmeal) | 1/2 cup |
| Sesame Seeds (Til seeds) | 1 tablespoon |
| Lukewarm Water (100 to 110°F) | 3/4 cup |
| Honey | 1 teaspoon |
| Active Dry Yeast | 2 teaspoons |
| Salt | To taste |
| Extra Virgin Olive Oil | 1 tablespoon |
| Homemade Pizza and Pasta Sauce | 1/4 cup |
| Mozzarella Cheese (grated or slices) | 50 grams |
| Button Mushrooms (quartered) | 10 pieces |
| Green Bell Pepper (Capsicum, thinly sliced) | 1 medium-sized |
| Green Zucchini (quartered) | 1 medium-sized |
| Dried Oregano or Pizza Seasoning | 1 teaspoon |
| Salt and Pepper | To taste |
Preparation Time
- 10 minutes (for dough preparation)
Cooking Time
- 160 minutes (includes proofing, roasting, and baking)
Total Time
- 170 minutes
Servings
- 4 servings
Cuisine
- Italian
Course
- Main Course
Diet
- Vegetarian
Instructions
Method to Make the Multigrain Pizza Dough
-
Prepare the dough:
In a small bowl, combine 3/4 cup lukewarm water and 1 teaspoon honey. Stir well until the honey is dissolved. Sprinkle the 2 teaspoons of active dry yeast over the water mixture and let it activate for about 5 minutes. -
Combine dry ingredients:
In a large mixing bowl or the bowl of a stand mixer, combine 1 cup of whole wheat flour, 1/2 cup of ragi flour, 1/2 cup of instant oats, 1 tablespoon of sesame seeds, and a pinch of salt. Mix them well to ensure even distribution. -
Form the dough:
Gradually add the yeast-water mixture to the dry ingredients. Mix until the dough begins to come together. Knead the dough for about 5 to 7 minutes, either by hand or using a stand mixer with a dough hook, until the dough is smooth and elastic. -
Rest the dough:
Coat the dough with 1 tablespoon of extra virgin olive oil, cover it with a damp cloth or plastic wrap, and let it rest in a warm place. Allow the dough to rise for about 2 hours, or until it has doubled in size. You can also refrigerate the dough for up to 3 to 4 days for later use.
Method to Make the Multigrain Pizza with Roasted Vegetables
-
Preheat the oven:
Preheat your oven to 220°C (428°F) for at least 20 minutes. A well-preheated oven is crucial to achieving the perfect crispy crust. -
Prepare the vegetables:
While the oven is preheating, heat 1 tablespoon of olive oil in a wok or large frying pan over medium-high heat. Add the sliced green bell pepper, quartered zucchini, and button mushrooms. Season with a pinch of salt and stir-fry on high heat until the vegetables are lightly softened. Once done, remove the pan from the heat and set the vegetables aside. -
Prepare the pizza base:
Lightly flour your pizza pan or baking sheet, and optionally dust with some cornmeal or semolina. Roll out the dough to your desired thickness—either thin or thick, depending on your preference. Transfer the rolled dough onto the prepared pan. -
Pre-bake the crust:
Place the pizza crust in the oven and bake for 5 to 7 minutes, or until it just begins to set but is not yet fully baked. -
Assemble the pizza:
After the dough has been pre-baked, spread 1/4 cup of homemade pizza sauce evenly over the crust. Layer the roasted vegetables on top of the sauce, followed by the grated or sliced mozzarella cheese. -
Bake the pizza:
Return the pizza to the oven and bake for another 7 to 10 minutes, or until the crust is golden brown and the cheese is bubbling and slightly browned. -
Rest and serve:
Once the pizza is baked, remove it from the oven and let it rest for a couple of minutes. This helps the cheese set and makes slicing easier. Optionally, sprinkle with dried oregano or pizza seasoning for an extra touch of flavor.
Serving Suggestions
Enjoy this delightful multigrain pizza with roasted vegetables as a wholesome main course. It pairs wonderfully with a side of White Sauce Pasta, crispy Garlic Bread, and a tangy Lemon Custard Tart for a complete weekend dinner. Perfect for parties, gatherings, or a cozy family dinner.
Tips and Variations
- Make it Vegan: Omit the mozzarella cheese or substitute it with a plant-based cheese for a vegan-friendly version of this pizza.
- Add More Toppings: Feel free to add other roasted vegetables such as eggplant, cherry tomatoes, or spinach. The versatility of the dough allows you to mix and match your favorite veggies.
- Make Mini Pizzas: Instead of one large pizza, divide the dough into smaller portions to make individual-sized mini pizzas. These are great for parties or a fun family meal.
Enjoy the rich flavors of multigrain goodness with this roasted vegetable pizza, and bring a healthier twist to your pizza night. Whether you serve it for a weeknight dinner or at your next gathering, this recipe is sure to impress!
