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Saturday, January 28, 2012

Multi Grain Pizza with Fresh Pesto Sauce & Mushroom Base

International Vegetarian Main Course Special
Italian Cuisine
Multi Grain Pizza with Fresh Pesto Sauce & Mushroom Base
Serves 3-4

Ingredients:
For Pizza Base:
Oatmeal - 1 cup
Whole Wheat Flour- 2 Cups
Maize Flour (Makke ka Atta)- 2 Tbsp.
Flax Seed Powder- 2 Tbsp.

Sunflower Seeds- 1 Tbsp.
Borges Extra Light Olive Oil– 1 Tbsp.

Lukewarm Water- a Glass
Sugar- 2 Tsp.
Powdered Yeast- 1 Tbsp.

For Pesto Sauce:
Pine Nuts (Chirgoza)- a Handful
Garlic- 1- ½ Tsp., Crushed
Fresh Basil Leaves- 2 Cups
Salt & Freshly Crushed Black Pepper- For Seasoning
Regiano Parmesan Cheese- 1 Cup, Freshly Grated
Borges Extra Virgin Olive Oil- 1 Cup

For Mushroom Base:
Porcini Mushrooms- 50 Grams
Button Mushrooms- 50 Grams
Extra Virgin Olive Oil- 1 Tbsp.
Onions- 1, Cut in Rings
Salt & Black Pepper-
Garlic- 4-5 Pods
Red Chilli Flakes
Fresh Oregano Leaves
Mozzarella Cheese- ¼ Cup, Freshly Grated

Salt & Freshly Crushed Black Pepper- For Seasoning
Mozzarella Cheese- ½ Cup, Freshly Grated
Method:
For Pizza Base:
Sprinkle Yeast in the Warm Water & Sugar but do not mix it
To avoid the exposure to the Air, Cover the Glass with a Foil & keep it in a warm place like oven or a place where there is not much wind. Leave it for about 30 minutes
In a Bowl, Mix Whole Wheat Flour, Oatmeal, Maize Flour, Flax Seed Powder and Sprinkle Few Sunflower Seeds
Gradually Add the Yeast-Water Mix to the Flour Mix and knead it properly with Hands
Add Borges Extra Light Olive Oil and Knead properly with hands
Let the Dough rise for about 2-3 Hours
The first time it rises, punch it back in to rise again
Grease a bowl with extra light Olive Oil, place the dough in the bowl and cover it with a Wet Muslin cloth & keep it aside in an oven

For Pesto Sauce:
Firstly, Grind Garlic & Pine Nuts
Then Add Basil Leaves, Extra Virgin Olive Oil & Grind again
Take out in a Bowl
Season with Salt, Pepper & Mix in the Grated Parmesan Cheese

For Mushroom Base:
Bake/Roast the Garlic coated with Red Chilli Flakes & Extra Virgin Olive Oil
Soak the Porcini Mushrooms in Hot Water & Keep Aside for about Minutes
Heat the Sauce Pan, Add Heat Extra Virgin Olive Oil
Add Onion Rings & Sauté till Tender & Caramelized
Add the Soaked Porcini Mushrooms & Button Mushrooms Slices & Mix
Add Salt, Black Pepper, Red Chilli Infused Garlic Pods, Fresh Oregano Leaves & Stir

Roll out the Pizza base with a Rolling Pin & Flour
Take it out on a Baking Sheet
Brush the Base with Chilli Infused Olive Oil
Spread the Pesto Sauce as a Base Layer
Add the Mushroom Base & Freshly Grated Parmesan Cheese

Bake the Pizza in the Oven at 180 Degrees C till the Cheese Melts

Cut into Slices & Serve Hot!

Tips:

English- Mushroom
Hindi- Dhool ka Phool/Guchhi/Khumb/KukurMutta
Odiya- Chhatu
Telugu- Puttagodugu

After adding Yeast if no Bubbles are formed, Discard that one & use Fresh Yeast
Can leave the dough overnight in the fridge, covered with cling wrap


For a Crispy Crust, Bake the Base in the Oven for 5 Minutes in the oven, and then put the Toppings

Feel free to share your views & do let us know how this one turned out :)

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