The whole wheat flour and vegetable pizza is a tasty, completely vegetarian recipe, light, perfect for serving on Saturday night or for a buffet, for our parties, for a picnic, or a dinner with friends. Whole wheat flour gives a more pronounced and rustic flavor compared to classic white flour and pairs well with the vegetables chosen for the filling, namely bell peppers and zucchini. It’s very easy, colorful, doesn’t require special tools, and will be liked by the whole family.
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups Whole wheat flour
- 1/3 cup Semolina remilled durum wheat
- 2/3 cup Water
- 1 tsp Fresh yeast
- 1.5 tsp Fine salt
- 2 Bell peppers
- 1 Zucchini
- to taste Oregano
- to taste Extra virgin olive oil
- 1 Baking pan 12 inches
Preparation
Sift our whole wheat flour and put half of it in a bowl, along with the crumbled yeast and 100 ml. of water.
Mix until the ingredients are coarsely combined.
Add the rest of the flour, salt, and the remaining water (the absorption of liquids varies from flour to flour and also depends a lot on the ambient humidity; I recommend adding it little by little, as it may be necessary to add a bit more or less than indicated by me).
Knead for a few minutes in the bowl until you get a smooth, soft but not sticky dough.
Transfer it to the lightly floured table with semolina and knead it again, rolling the dough onto itself a couple of times; this step helps give it structure and make it even softer and more alveolated.
Let it rise covered, until doubled, in a large bowl lightly greased with a drizzle of extra virgin olive oil.
Meanwhile, wash and discard the waste parts from the bell peppers and zucchini and cut them into large chunks.
Put the vegetables in a large non-stick pan with a pinch of coarse salt and a drizzle of extra virgin olive oil.
Stir, cover, lower the heat to a minimum and let them brown, stirring occasionally, until they begin to soften; then turn off immediately and let them cool slightly. The vegetables should not become mushy.
Grease a baking pan with extra virgin olive oil,
Take our leavened dough and spread it with hands greased with oil directly in the pan, cover it again and let it rise for the last time.
When the pizza is well leavened, add all the cold vegetables, free of cooking liquid, distribute them well and bake our whole wheat pizza on the lowest rack of the already hot oven, at 390°F for about 10/12 minutes (baking times may vary from oven to oven).
Let it cool for a few minutes, finish with a pinch of oregano and enjoy it with a good glass of wine or beer.
