Whole Wheat Pizza

Making your own whole wheat pizza isn't the easiest thing in the world, yet it's far from the hardest. I've seen other food bloggers suggest that it's just as easy as ordering a take-away, which is just really silly. Of course it's not!

I've said before that my cooking and recipes aren't that precise, but when it comes to bread and rising doughs, it's a different story. But don't let that put you off, there are loads of benefits to making your own dough.

Just use your hands if you don't have a roller

It is actually quite simple as most of the process involves just leaving the dough to rise. It's a lot healthier and much, much cheaper. I also find it tastier and it fills me up quicker than dough made of white flour.

Another plus is that there is no limit to what toppings I can choose. As long as they're available in the supermarket, they can go on my pizza.

This one has a spicy homemade tomato sauce (recipe below), spinach, fresh tomatoes, fresh basil and mozzarella. Plain and simple, yet full of flavours.

Whole Wheat Pizza Dough

Prep time: 2 hours
Baking time: 12 minutes
Serves 2

2 1/4 teaspoons active dry yeast
2,4 dl (1 cup) warm water
1 tsp sugar
5,2 dl (2 and 1/4 cup) whole wheat flour, plus a little extra for dusting
1 tbsp extra virgin olive oil

Boil half of the water in a kettle and mix it with the other half cold from the tap. In one bowl, mix yeast and water. Leave it to dissolve for a few minutes.
In a different bowl, mix 4,7 dl (2 cups) flour and sugar. Make a well in the center. Add yeast mixture and olive oil.
Stir until the dough comes together. Knead, either by hand or in a mixer, for about 5 minutes. As you knead, add the remaining 0,5 dl (about 1/4 cup) flour in small doses.
Shape dough into a ball, place it in a bowl and make air proof with a plastic clingfilm covering. Let rise at room temperature for 1.5-2 hours.

When there's about 15 min left of rising time, preheat the oven to 250 C and start preparing your toppings.
Place the dough on a lightly floured surface and punch it down. Flatten it out, using your hands or a roller, to the desired thickness. Place the dough on a lightly greased oven tray.
Add your desired toppings and bake for about 12 minutes, or until crust is lightly brown and cheese is melted. Let it cool for a few minutes and serve.

Tomato Sauce

2 chopped garlic cloves
1/2 chopped onion
1/3 chopped chilli
1 tsp oregano
Olive oil
1/2 tin of peeled plum tomatoes

Put the olive oil, garlic, onion and chilli in a medium hot pan. Stir for a few minutes.
Add the oregano and tomatoes, lower the heat and leave under a lid for 15 min.