Homemade Wholemeal Pizza
Discover the perfect balance of wholesome goodness and indulgent flavor with this Homemade Wholemeal Pizza recipe. Featuring a rustic wholemeal crust made from a mix of nutrient-rich wholemeal flour and light all-purpose flour, this pizza promises both texture and satisfaction. The dough is enriched with olive oil for a tender bite and rises beautifully for the perfect base. Topped with tangy tomato passata, gooey mozzarella, and a vibrant medley of fresh vegetables, each slice bursts with hearty, feel-good ingredients. A sprinkle of dried oregano and optional fresh basil adds a delightful pop of herbal aroma. Ready in just over an hour, this healthier take on a classic pizza makes for an easy, family-friendly dinner that pleases everyone. Bake it to golden perfection and enjoy a comforting homemade meal that you can feel great about!
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Recipe Information
Ingredients
- 250 g Wholemeal flour
- 100 g All-purpose flour
- 7 g Instant dry yeast
- 1 tsp Salt
- 2 tbsp Olive oil
- 250 ml Warm water
- 150 ml Tomato passata (or pizza sauce)
- 200 g Mozzarella cheese
- 150 g Mixed vegetables (e.g., bell peppers, onions, mushrooms)
- 1 tsp Dried oregano
- 5 Fresh basil leaves (optional)
Instructions
In a large mixing bowl, combine the wholemeal flour, all-purpose flour, and salt.
Dissolve the yeast in the warm water and let it sit for 5 minutes until foamy.
Make a well in the center of the flour mixture and pour in the yeast mixture and olive oil.
Mix until a rough dough forms, then knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
Place the dough in an oiled bowl, cover it with a damp cloth, and let it rise for 1 hour or until it doubles in size.
Preheat your oven to 220°C (430°F) and place a pizza stone or baking tray in the oven to heat up.
Punch down the risen dough and divide it into two equal portions. Roll out each portion into a thin pizza base on a floured surface.
Transfer the rolled-out dough to a piece of parchment paper for easy handling.
Spread tomato passata or pizza sauce evenly over the base, leaving a small border around the edges.
Sprinkle half the mozzarella cheese over the sauce, then top with mixed vegetables.
Add the remaining cheese and sprinkle dried oregano on top.
Carefully transfer the pizza (with the parchment paper) onto the preheated pizza stone or baking tray.
Bake for 12-15 minutes, or until the crust is golden and the cheese has melted and bubbled.
Remove the pizza from the oven and garnish with fresh basil leaves, if desired.
Slice and serve your homemade wholemeal pizza hot!
Nutrition Facts
Calories |
2207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.5 g | 99% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 3823 mg | 166% | |
| Total Carbohydrate | 292.7 g | 106% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 17.5 g | ||
| Protein | 98.2 g | 196% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1581 mg | 122% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2376 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
