Whole wheat flour (atta)
1 1/2 cups
Wheat bran flour
1 1/2 cups
Black peppercorns freshly ground
Basil leaves torn
Mozzarella cheese grated
Red capsicum cut into thin strips
Yellow capsicum cut into thin strips
Green olives sliced
Black olives sliced
To make the pizza base, put the wheat flour in a dough maker. Add soya flour and wheat bran. Add yeast dissolved in a little water, sugar and salt.
Add sufficient water and switch on the dough maker. Add two tablespoons olive oil and work the machine till the dough is ready. Transfer into a bowl, cover with a damp cloth and set aside to ferment.
Once the dough doubles in size add the remaining oil and knead. Take half the dough and spread it on a floured surface to fit the size of the pan.
Transfer into the pan and cover the pan and set aside for some time for the dough to rise again.
Meanwhile make the pizza sauce Heat olive oil in a pan and sauté onions, garlic and tomato concasse for two to three minutes.
Add tomato puree, salt and freshly ground pepper and stir. Add fresh basil, fresh oregano and simmer for five minutes. Add dried oregano and mix. Take it off the heat.
Heat the pan with the pizza. Spread half the sauce over the pizza base. Over that spread half each of onions, mushrooms, cheese, red and yellow capsicums, green and black olives and jalapeno.
Tear half the basil leaves and sprinkle. Cover and keep the pan over a heated tawa and cook on medium heat till the pizza base is cooked and the cheese has melted.
Similarly make another pizza with the remaining ingredients. Drizzle a tablespoon of olive oil on each pizza, cut into wedges and serve.