Thin crust pizza 15


Herb-garlic thin crust veggie pizza

Just out of the oven and tastes like heaven!

For me, pizza is one of those things that Dominos is brilliant at and ever since I’ve had their wheat thin crust pizza, I’ve been wanting to try it at home. The sauce for this pizza is the same I’ve made in the previous recipe (http://renuka-pinchofsalt.blogspot.com/2011/02/pizzzzza.html), but this time around I used only a few vegetables and I had this block of smoked cheese from Amsterdam that a friend gave me, I added a little bit of this along with mozarella which gave the pizza a wonderful smoky flavour that contrasted very well with the capsicum and sweet corn.

Let’s start with the crust…
I wanted a thin crust but at the same time I wanted the crust to have a flavour of its own, so when I was kneading the dough after it had risen, I added some herbs and chopped garlic. It was an impulsive decision but the results it had were magical!
2 cups of whole wheat flour
2 1/2 tsp of instant dry yeast
1/2 cup of warm water
1 tsp of sugar
1/2 tsp of salt
1 tsp of herbs
1 tsp of garlic, chopped
Olive oil
Water
Mix the sugar in the warm water and stir until it has dissolved. Add the yeast to this and cover the container, keep it aside in a warm, dark place for about 10-15 mins until the yeast has activated and formed a frothy layer on top. 
Now in a big bowl, mix the flour and salt together and create a well in the centre, pour the yeast-water mixture into this and continue kneading the dough along with some water until it all comes together. Coat the surface of a deep vessel with some oil and place the dough in this, cover with a warm kitchen towel and keep this in a dark corner to allow it to rise for about 2 hours. 
Once the dough has risen take it out of the vessel and place it on a floured surface. Use your hands to spread out the dough into a circular shape and add a spoon of olive oil, the herbs and garlic to it, now bring all the corners together and knead again for about 5 mins. When this is done, divide the dough into equal portions and roll them out like you would do for a chappati. Bake this for 5 mins in the oven at 160 degrees to pre-cook it before grilling, this will ensure that the pizza base doesn’t become soggy when you add the toppings to it. 
After taking it out of the oven, spread the sauce on this, add the vegetables or meat of your choice and top off with the cheese. Brush the sides of the crust with some olive oil, this prevents it from burning. Grill in the oven for 8-10 mins until the cheese has melted and the sides have turned a nice, golden brown. Cut into slices and serve immediately. 
Note:
* You can make mini pizzas too by making smaller bases.
* The leftover sauce and topping can also be used for pasta.
* Try making a Calzone (folded pizza) by adding the toppings and sauce on just one half of the base and folding the other half over it to make a pouch. Seal this by pinching along the sides and bake for 10-15 mins. There’s no need to pre-cook the dough in this case because it has to be soft inside.


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