Pizza doesn’t always have to be an unhealthy choice. Being a pizza lover, this is how I’ve changed my pizza to a guilt-free, healthy meal…a rustic-looking crust that tastes of whole wheat flour rather than refined white flour…thin and crispy.

For topping I go for lots of vegetables…the crunch of onions, the earthiness of capsicum and the juices from tomatoes. The more the vegetables, the less room there shall be to load on cheeses. A thin layer of pesto and few chunks of feta add richness and creaminess to the pizza.
It’s not your usual ooey, gooey, mound of white flour and cheese pizza…it’s a simple and flavourful meal which , if eaten in controlled quantity, will not weigh on your conscience 😉

For Pizza Dough :
2+3/4 cups whole wheat flour
1 cup warm water
1 packet dry yeast
1 tablespoon sugar
2 tablespoons vegetable oil
3 tablespoons plain yogurt
1 teaspoon salt

This Is What You Do :

Mix water and yeast in a large mixing bowl. Add sugar, salt and oil. Add 1 cup flour and yogurt. Mix till everything is well-combined. Add the remaining flour and knead for 5 minutes or till the dough forms a smooth ball. Coat the surface of the dough ball with a little oil, cover with a tea towel and leave to rise in a warm place for 30-45 minutes.
Push the dough back into shape, divide into 5 equal portions. Dust a clean work top with flour and roll out these portions into thin 7 inch rounds with a rolling pin. Preheat oven to 175 degrees C.

For Topping :

1 cup pesto
Or pizza sauce of your choice
2 onions, chopped
2 green capsicum, chopped
3 tomatoes, chopped
1 cup boneless chicken, cooked
1/2 cup black olives
1+1/2 cup feta cheese
2 tablespoons red chilli flakes
2 tablespoons dried oregano

This Is What You Do :

Spread pesto or the sauce of your choice over pizza rounds, layer vegetables and chicken over it. Top with feta and sprinkle some chilli flakes and dried oregano. Bake one pizza at a time for 18-20 minutes at 175 degrees C or till the crust is golden.

Makes 5 individual pizzas

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