Whole Wheat & Ragi Crust Skillet Pizza Topped with Roasted Zucchini & Olives
Delicious, healthy, and full of flavor! This Whole Wheat & Ragi Crust Skillet Pizza brings you the best of both worldsโa nutritious crust made from whole wheat and ragi (finger millet) paired with the irresistible flavors of roasted zucchini, carrots, and a rich homemade tomato basil sauce. Quick to prepare, this skillet pizza is not just healthy but also super satisfying. Whether you are looking to impress guests at a dinner party or enjoy a wholesome meal with your family, this pizza is sure to become a new favorite!
Recipe Overview
- Cuisine: Italian Recipes
- Course: Dinner
- Diet: Vegetarian
- Prep Time: 120 minutes
- Cook Time: 20 minutes
- Servings: 4 pizzas
Ingredients
For the Ragi Pizza Crust
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Ragi Flour (Finger Millet/Nagli) | 1/2 cup |
| Active Dry Yeast | 1 1/2 teaspoons |
| Salt | 1/2 teaspoon |
| Sugar | 1 teaspoon |
| Extra Virgin Olive Oil | 2 tablespoons |
For the Skillet Pizza Topping
| Ingredient | Quantity |
|---|---|
| Carrots (Gajjar), thinly sliced | 2 |
| Yellow Zucchini, thinly sliced | 1 |
| Garlic, finely chopped | 3 cloves |
| Tomato Basil Pasta Sauce | 1 recipe |
| Extra Virgin Olive Oil | for cooking |
| Salt and Pepper | to taste |
| Mozzarella Cheese, grated | 1 cup |
Instructions
Step 1: Prepare the Ragi Pizza Dough
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Combine Dry Ingredients: In a large mixing bowl or the bowl of a stand mixer, combine the whole wheat flour, ragi flour, active dry yeast, salt, and sugar. Stir well to ensure everything is evenly mixed.
-
Add Water: Gradually add warm water, a little at a time, kneading the dough as you go. Keep adding water until you achieve a soft, smooth dough that isnโt too sticky.
-
Incorporate Olive Oil: Once the dough has come together, add the extra virgin olive oil and knead for another 3 to 4 minutes until itโs very soft and smooth.
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Rest the Dough: Cover the dough with a clean kitchen towel or plastic wrap and allow it to rest in a warm place for about 2 hours. It should double in size during this time.
Step 2: Prepare the Toppings
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Make the Tomato Basil Sauce: Prepare the tomato basil pasta sauce according to your preferred recipe. Set it aside to cool slightly.
-
Cook the Vegetables: In a wok or large skillet, heat a little extra virgin olive oil over medium heat. Add the finely chopped garlic and stir for a few seconds until fragrant.
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Add Zucchini and Carrots: Toss in the thinly sliced zucchini and carrots. Sprinkle with salt and pepper, and stir-fry until the vegetables are lightly cooked but still firm. The goal is to have them tender yet retaining some bite, not fully soft.
Step 3: Assemble the Skillet Pizza
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Prepare the Skillet: Heat a cast iron skillet or a regular non-stick skillet over medium-high heat. Lightly grease the skillet with extra virgin olive oil.
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Divide and Roll Out the Dough: Once the dough has risen, divide it into 4 equal portions. On a lightly floured surface, roll each portion of dough into thick rounds, about 8 inches in diameter.
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Cook the Crust: Place the rolled-out dough into the hot skillet. Cook on both sides, flipping the dough a couple of times until it is partially cooked and lightly golden. Donโt worry about it being fully cooked at this stage as it will continue cooking later.
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Top the Pizza: Brush the top side of the dough with olive oil. Spread a generous layer of your homemade tomato basil pasta sauce over the dough. Then, scatter the roasted zucchini and carrots over the sauce, followed by the grated mozzarella cheese.
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Cover and Cook: Cover the skillet with a lid and allow the pizza to cook for another 3 to 4 minutes, until the cheese melts and the pizza crust crisps up. Check the pizza by lifting the edges slightly. If it is golden and crispy, itโs done. If needed, cook for another minute or two.
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Serve: Once the cheese is melted and the crust is golden and crispy, remove the pizza from the skillet. Transfer it to a serving platter. Repeat the same process with the remaining portions of dough and toppings.
Serving Suggestions
Serve your Whole Wheat & Ragi Crust Skillet Pizza topped with roasted zucchini and olives with a side of Spaghetti with Pesto & Parmesan for a complete and delightful dinner. The balance of the crisp crust, savory tomato sauce, and fresh, flavorful toppings is sure to leave everyone asking for more!
Notes
- Substitutions: If you prefer different toppings, feel free to get creative! Mushrooms, bell peppers, or even olives can be added to the pizza, according to your taste.
- Dough Resting Time: The resting time for the dough is crucial for the yeast to work its magic and create a light and airy crust. Donโt skip this step for the best results.
- Make-ahead Tip: You can make the dough ahead of time and store it in the fridge overnight. Just be sure to let it come to room temperature before rolling it out.
- Vegan Variation: To make this pizza vegan, simply substitute the mozzarella cheese with a dairy-free cheese alternative or skip it entirely for a lighter, yet equally delicious, version.
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 12g |
| Carbohydrates | 38g |
| Fiber | 6g |
| Fat | 10g |
| Saturated Fat | 3g |
| Cholesterol | 15mg |
| Sodium | 360mg |
| Vitamin A | 45% DV |
| Vitamin C | 20% DV |
| Calcium | 20% DV |
| Iron | 15% DV |
Enjoy the wholesome goodness of this unique Whole Wheat & Ragi Crust Skillet Pizza topped with roasted zucchini and olives. Itโs not just a meal, but a celebration of healthy eating with authentic Italian flavors!
