Whole wheat Vegetable Pizza

 Ingredients:

For the pizza dough: (makes two medium size pizzas) 1 Cup = 240 ml

3 Cups whole wheat flour/ Atta 

1 to 1 1/2 Cups Water (depending on the flour brand)

2 tsp Instant yeast ( or 2 1/2 tsp dry active yeast) 

1/2 tsp Cane sugar (can replace with regular sugar)

1/2 tsp Salt

1 Tbsp Olive oil/ or any oil to coat the dough

For the toppings: (for 1 pizza)

Around 5 Tbsp Pizza sauce or Tomato ketchup

Approx 1 Cup grated mozzarella cheese or as required

1 Cup of mixed vegetables (like Capsicum, Onion, sweetcorn, mushroom,babycorn)

A handful of chopped olives

Salt to taste

A dash of pepper powder

Olive oil or any oil to coat the dough surface.

Step by step recipe:

Take 1 Cup lukewarm water and add 1/2 tsp Cane sugar into it. Mix well and add 2 tsp instant yeast. Mix once and allow it to proof.{The water should NOT be very hot nor cold for the yeast to proof} 

Meanwhile, take 3 cups of wheat flour in a large mixing bowl and add salt to it. Mix well.  

Now the yeast has proofed as shown. (If the yeast does not proof ie does not rise, discard it and do not follow the next steps as maybe the yeast has expired.)

Now add this to the flour- salt mixture and knead just like you knead normal dough for chapatis adding the extra 1/2 Cup water if necessary. 

Now add olive oil towards the end of the kneading process and knead once again to form a smooth dough. ( If you don’t have olive oil, any oil like sunflower or coconut oil will do)

Keep the dough covered in a warm place for about 1.5 hours to 2 hours for the dough to rise and double the size. If the weather is cold, it might take even 3 hours.

Meanwhile chop and prepare veggies for topping. 

Now after 1.5 hours, check if the dough has risen and doubled. If so, remove and divide into two halves. 

Spread one half of the dough over a well greased (with oil and dust little wheat flour) oven proof pizza plate with fingers as shown. 

      

Spread evenly in a round shape if possible and then coat the dough with oil. 

Add a layer of pizza sauce or ketchup and grated mozzarella cheese. 

Add veggies and spread evenly. 

Add another layer of mozzarella cheese.

Now top with olive slices. 

Preheat the oven at 200 C for 10 mins. ( Do this before you start topping your pizza. So by the time you finish topping, the oven is very hot. The oven needs to be very hot when you place the pizza in the oven.)

Now place the pizza in the center rack of the hot oven and bake for 15 mins at 200 C. Do NOT open the oven door in this time. After 15 mins, check if the cheese has melted and turned golden. If so, take it out.

  Slice and enjoy your healthy pizza.

 

Notes:

* Very important to note that the 3 Cups of wheat flour we used yields two pizzas. So use only half the dough for one pizza. If you use the whole dough for one pizza, it will turn thick and won’t cook properly.

* Here is the other half of the dough. I refrigerate it in an airtight container and it lasts atleast 3 to 4 days in the fridge and I can make pizza again. 

* Grease the pizza plate well with oil and dust wheat flour over it so that the pizza does not stick to the plate. Look at the under side of the pizza. Love the colour.

Also always proof your yeast to check if it’s good or not. Else it’s a waste of ingredients. I have explained proofing in the first few steps.

* Every oven is different. So do keep an eye after 10 mins into the baking time. But don’t open the oven door many times as it disturbs the baking process.

* Do remember to preheat the oven at least for 10 mins at 200 C so that the oven is very hot when pizza is placed which is very essential for proper baking.

 

 

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Oats Cheese Pizza

 Ingredients 

: {Makes 2 mini pizzas}

For the pizza base:

1 1/2 Cups Instant Oats

1 tsp Instant yeast

1 tsp Honey

1/4 tsp Salt

1/4 Cup + 2 Tbsp Water (approx) (+ 2 Tbsp water after rise time)

For the toppings:

1/2 Cup finely chopped Mixed veggies - capsicum, mushrooms, corn peas, tomato, onion

1/4 tsp Salt

1/4 tsp Mixed herb seasoning

2 Tbsp Pizza sauce (or any regular ketchup)

1/2 Cup grated Mozarella cheese

Sliced olives for garnish as needed

Oil to grease the oven proof pizza plate

 

Preparations

Take instant oats in a mixer and dry grind it till it turns into fine powder. 1 1/2 Cups oats gave me 1 1/4 Cups oats powder. Takes about 5 pulses and gets powdered very quickly. Add to a bowl. Also add instant yeast, honey and salt.  

Now add water little by little till it forms a dough. It should be slightly sticky but still firm. Took me 1/4 Cup plus 2 Tbsp water to form the dough for 1 1/4 Cups Oats powder. 

Keep the dough to rest, covered in a warm place for 1 hour.

Meanwhile add finely chopped veggies, herb seasoning, salt in a bowl. Mix with spoon. You can also add chilli flakes and pepper powder for spicy pizza. 

When one hour is done, Preheat the oven at 180 C for 10 mins.

Grease the oven proof plate generously with oil. Also oil your fingers. Divide the dough into two portions and make two balls with it. Flatten it onto the plate with your fingers as thin as you can. In simple words, this is like flattening your Bhakris, thalipeeth or akki rottis.

Note: Dough before resting for one hour will be slightly sticky and firm. After resting it will turn hard. Does not rise too but don’t worry, just add 2 Tbsp water to make it soft and it will be easier to spread using fingers. Also oiling your fingers will help you spread it thinly.

Now top this with pizza sauce or ketchup. Add veggie mix over it. Top with mozarella cheese and olives. 

 Bake in a preheated oven at 180 C for about 15 to 18 mins or till the mozarella cheese has a light golden colour to it. Bake in the center rack of your OTG or use both rods option or bake option in conventional oven. 

. Let it cool slightly. Then slice and serve with ketchup or chilli sauce.

Notes:

* You can use oats flour instead of instant oats. Just measure 1 1/4 Cups of flour and continue with the process.

* I have not used rolled oats in this recipe but you could try using. Just that the water required may be little more to form the dough.

* You could substitute honey with sugar but I chose it as it a healthier option while making no change in the output. It is just for yeast to bloom.

* If using dry active yeast, use 1 1/2 tsp of it. Proof it separately in warm water and honey first and then add to the powdered oats, salt mix.

* Dough before resting will be slightly sticky and firm. After resting it will turn hard. Just add 2 Tbsp water to make it soft and it will be easier to spread using fingers. Also oiling your fingers will help you spread it thinly.

* This dough does not rise like regular yeast based dough but don’t worry, the pizza crust turns out very well. Soft, yet firm and delicious.

* Don’t spread thick or else it won’t cook well. Spread thin and evenly.

* I always make mini pizzas with this as it is easier to spread than one large pizza.

* Remember greasing the oven proof plate well with oil so that the pizza does not stick to the plate.

* Bake till the cheese turns light golden in colour. It takes me exactly 18 mins but might be quicker or later depending on your oven. Keep an eye after 14 mins.

* This pizza tastes better when kept for about 10 mins at room temperature as the base turns firm. When it is hot, it is very soft.

* You can add chilli flakes or other seasonings to the pizza. I make this in a very simple way as my kids love this way.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

  

 

Caprese Bread

INGREDIENTS

¾ cups All-purpose Flour

¾ cups White Whole Wheat Flour

1 tbsp Baking pdr

½ tsp Salt

1 tbsp Dried Basil

 4 ounces, Lite Mozzarella Cheese, Shredded

1 tbsp Olive Oil or any Veg. Oil

1 whole Egg, Lightly Beaten

1 cup Non-fat Milk

¼ cups Sun-dried Tomatoes, Diced, Not Oil Packed

¾ tbsp melted butter

 

Preparations

Heat oven to 350 F or around 180 C

Spray a 9x5x3 loaf pan or two mini bread pans with cooking spray.

Stir together flours,cheese, baking powder, basil and salt in medium bowl.

Add olive oil, egg and milk, stir till combined. Fold in sun-dried tomatoes.

Pour into pan, drizzle melted butter over top of bread. (Bread will be thick, flatten it out with your fingers)

Bake 30 minutes for mini loaf pans and 40 50 minutes for large loaf pan, or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes, remove from pan to wire rack. Cool 30 minutes before slicing, if you can control yourself!

 

 

 

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https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Sweet Corn Cutlets

Ingredients

To Make Sweet Corn Paste

butter 1 tsp

frozen sweet corn 1 cup 

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Cutlets mixture

butter 1 tbsp 

plain flour/ maida 3 tbsp

milk 1 cup

mozzarella cheese grated 1/2 cup 

red chili flakes 1 tsp

coriander leaves finely chopped 3 tbsp

salt to taste 

For Coating

½ cup Semolina or Bread crumbs

Oil for shallow frying

 

PREPARATIONS Heat 1 teaspoon butter in a pan, add in corn and saute till cooked for around 2 mins. Remove this to a mixer and puree coarsely. Now in the same pan, add in 1 tablespoon of butter and add in flour to it and saute for 2 mins. Add in milk and keep mixing till it comes together. Then add in puree corn and cheese and mix well. Add in salt, chilli flakes, coriander leaves and mix well. Now remove this to a bowl and let it cool down. Take small portion from this and shape it into ball. Flatten it slightly, roll it in semolina and arrange it in a plate. Chill this in fridge for 30 mins. Now heat oil for shallow frying. Drop in corn croquettes into the hot oil. Fry till golden brown on both sides. Drain onto some paper towel. Serve with ketchup or chutney of your choice.

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https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

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Brazilian Sweet Corn Bake

A baked custard, a savoury-sweet pie, or a corn pudding with flair—call it what you like, but Pamonha Doce is Brazil’s way of showing off corn’s creamy side.

Traditionally steamed in corn husks, this baked version is fuss-free yet indulgent. A blend of corn, eggs, milk, and mozzarella creates a fluffy, golden bite that’s best served warm. Slightly sweet, slightly savoury, and incredibly satisfying—it’s the kind of dessert that works just as well at a brunch table as it does after dinner.

Ingredients

4 cups Fresh Corn Kernels

1 cup Milk

1 cup Sugar

2 Eggs

2 tbsp Melted Butter

1/2 tbsp Salt

1 tsp Baking Powder

1 cup Mozzarella Cheese

Method

Preheat the oven to 180 degrees Celsius.

Grease a baking dish of 8-inch square.

Cut the corn kernels from the cobs, husked.

In a blender, combine kernels, milk, sugar, eggs, melted butter and salt.  Blend until smooth.

Stir in the baking powder, most of the cheese.  Reserve some for the topping.

Pour the batter into the greased baking dish.

Sprinkle the remaining cheese on top.

Bake for 50-60 minutes until golden brown and set in the centre.

Let cool for 15-20 minutes and serve warm or at room temperature.

 

 

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Vegetarian Spaghetti Squash Lasagna

 Ingredients

1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded

¼ cup water

2 tbsp extra-virgin olive oil

1 medium onion, chopped

4 cloves garlic, minced

10 ounces mushrooms, sliced

2 cups crushed tomatoes

1 tsp Italian seasoning

½ tsp pepper pdr, divided

¼ tsp crushed red pepper

¼ tsp salt, divided

¼ cup grated Parmesan cheese

1 cup shredded part-skim mozzarella cheese, divided

½ cup part-skim ricotta cheese

 

Preparations

Position rack in upper third of oven; preheat to 450 degrees F.

Place squash cut-side down in a microwave-safe dish and add water. Microwave, uncovered, on High until the flesh is tender, 10 to 12 minutes. (Alternatively, place squash cut-side down on a large rimmed baking sheet. Bake at 400 degrees F until tender, 40 to 50 minutes.)

Meanwhile, heat oil in a large skillet over medium heat. Add onion and garlic; cook, stirring, until starting to soften, 3 to 4 minutes. Add mushrooms and cook, stirring, until the vegetables are tender and starting to brown, about 5 minutes more. Add tomatoes, Italian seasoning, 1/4 teaspoon pepper, crushed red pepper and 1/8 teaspoon salt. Cook until heated through and the flavors have blended, 1 to 2 minutes. Remove from heat and cover.

Use a fork to scrape the squash from the shells into a large bowl. Stir in Parmesan, the remaining 1/4 teaspoon pepper and the remaining 1/8 teaspoon salt. Place the shells cut-side up on a large rimmed baking sheet. Spoon one-fourth of the squash-Parmesan mixture into each shell. Layer one-fourth of the tomato mixture on top, then sprinkle 1/4 cup mozzarella into each shell. Dollop 1/4 cup ricotta over the mozzarella. Repeat with the remaining squash mixture, tomato sauce and mozzarella.

Bake the squash lasagnas for 15 minutes. Turn the broiler to high and broil, watching carefully, until the cheese starts to brown, 1 to 2 minutes. Cut each lasagna in half to serve.

 

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Stuffed Peppers

 

Ingredients

2 tbsp extra-virgin olive oil, divided 

 ¼ cup chopped shallot 

 1 (11 ounce) package baby spinach 

 2 tsp chopped fresh dill 

 2 tsp chopped fresh parsley

 1 clove garlic, grated 

 ¼ tsp pepper pdr

 ½ cup part-skim ricotta cheese

6 tbsp crumbled feta cheese

2 red bell peppers (about 8 ounces each), cut in half lengthwise and seeded

¼ tsp salt

4 tbsp shredded part-skim low-moisture mozzarella cheese, divided

 

Preparations

Preheat oven to 400 degrees F.

Heat 1 tablespoon oil in a large nonstick pan over medium-high heat. Add shallot and cook, stirring often, until softened, about 1 minute. Add spinach in batches and cook, stirring, until wilted, 3 to 5 minutes. Stir in dill, parsley, garlic and pepper. Cook, stirring, for 1 minute. Transfer the spinach mixture to a large mixing bowl. Stir in ricotta and feta.

Rub bell peppers with the remaining 1 tablespoon oil and sprinkle with salt. Divide the spinach mixture among the peppers and top each with 1 tablespoon mozzarella. Place in an 8-inch-square baking dish. 

Bake until the peppers are tender, 30 to 35 minutes. Let cool for 5 minutes before serving. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

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Roasted Bell Pepper Salad with Mozzarella and Basil

  

Ingredients

4 medium sweet bell peppers, quartered and seeded

4 ounces fresh mozzarella, torn

3 tbsp torn fresh basil leaves

1 ½ tbsp extra-virgin olive oil

1 tbsp balsamic glaze

½ tsp flaky sea salt

⅛ tsp pepper pdr

 Preparations

Preheat broiler to high.

Broil peppers, turning once, until soft and charred in spots, about 10 minutes. 

Arrange the peppers on a serving platter and top with mozzarella, basil, oil, balsamic glaze, salt and pepper. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Healthier Oats Pizza

 Ingredients and Preparations

 

Oats 1 cup

Eggs 2

Mix both well

Curd 150 gm to the oats, mix well

Add salt to taste

garlic pdr ½ tsp

baking pdr 1 tsp

tomatoes 100 gm, puree, salt n pepper to taste, avocado oil 1 tsp, puree again.( or use any cooking oil)

Grease a butter paper, spread the oats mixture in a circle

Spread the tomato puree on top

Mozzarella cheese 100gm grated, spread on top

Sprinkle sesame seeds on top about 1 tbsp

Bake @ 180 C/ 360 F for 30 minutes

Better than Pizza

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs