Amaranth flour Pizza topped with Broccoli

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We start the second full week of our mega marathon in which we showcase protein rich dishes. Last week, I posted about lentils and beans. This week I will post about protein rich vegetables. The most popular ones are broccoli, peas and asparagus. Though some vegetables are seen to be higher in protein than others, the protein is it much with vegetables. So I have tried to include other protein rich ingredients in these dishes to make them truly protein rich.

In this dish, I have replaced half of the all purpose flour with amaranth flour which is not only protein rich but also gluten free. Since this is my first time baking with amaranth flour, I did not want to risk by replacing the all purpose flour entirely. But with these amazing results, I am confident of baking with 80% amaranth flour next time and the balance with wheat or all purpose flour. If you want a gluten free pizza, you can use this recipe and take 80% of total flour as amaranth and for the balance use tapioca flour. If tapioca flour is not easily available for you, simply buy tapioca pearls (sabudana) and run it through a mixer and pass it through a sieve. Tapioca flour is ready for you.

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For this recipe, I took my usual pizza base recipe and modified it. I was initially skeptical about topping a pizza with broccoli but then I saw many recipes online that steam the broccoli and use white sauce with broccoli rather than the usual red pizza sauce. So I decided to follow suit and even my pizza hating family loved it. Since I wanted to get my daughter to eat it, I made the base thinner and got two medium sized pizzas even after halving the recipe. So set your doubles aside and try this easy and protein rich pizza. I have two recipes for the white sauce which I use for pastas. One is using the traditional method and stirring it in a pan while the other is a microwave quick fix. You can use either recipe to make the white sauce.

Recipe adapted from here

Protein – Broccoli and Amaranth flour

Makes 2  7″ pizzas

WHAT WE NEED

For the base

All purpose flour          1 cup

Amaranth flour             3/4 cup

Instant yeast                   1 1/2 tsp 

Sugar                                1/2 tsp

Warm water                    1/2 cup + 2 tbsp

Salt                                     3/4 tsp

Oil                                       2 tbsp

For the topping & sauce

White sauce                      3/4 cup

Broccoli                              1 cup

Chilly flakes (optional)   

Salt

Mixed herbs (optional)                

WHAT TO DO

  • Mix all the ingredients for the base together till there is no dry flour left 
  • Knead the dough on a lightly floured surface for 5-6 minutes
  • Transfer the dough to a greased bowl 
  • Cover and set it aside till it increases in volume
  • The dough will take around 1 and half hours to expand about 60-70%. Since we have amaranth flour in it, it won’t double easily. But I found this level of expansion satisfactory for making the pizza
  • Steam the broccoli in hot water for 5-6 minutes 
  • Drain the water and mix it with salt and chilly flakes, if using 
  • Preheat the oven to 200C
  • Divide the dough into 2 or more parts as per your requirement
  • Roll each piece of dough into a circular shape to a thickness of your preference
  • Transfer it to a greased baking tray
  • Spread the white sauce on it leaving an inch at the edges
  • Place the broccoli florets on the sauce and sprinkle some mixed herbs, if using
  • Bake for 18-20 minutes or till the ends start browning
  • Take it out of the oven, divide it into 6 or 8 slices
  • Enjoy!

NOTES

  1. If you are using active dry yeast instead of instant yeast, then you need to mix the yeast, warm water and sugar and set it aside for 5 minutes or till it starts bubbling and turns frothy. Add the oil and salt next and finally the flours and mix well
  2. You can include other vegetables like mushroom and corn along with broccoli 
  3. You can also top it with cheese if you like. I thought this was flavourful as it is and did not need the cheese. If you are topping it with cheese then broil the pizza for a couple of minutes before removing it from the oven for it melt and turn light brown

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This is my post for the Mega Marathon for the theme, ‘Protein Rich Dishes’.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Italian Lunch Spread

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Anyone who has spent more than a few minutes on my blog or talking to me will know I adore all things cheese and all food Italian. I have been planning on making a full fledged Italian meal forever now but never got around to doing it. The Thali theme for this month’s Blogging Marathon finally forced my hand and I ticked an item off my bucket list.

Disclaimers first – This may not be an authentic Italian meal considering it is purely vegetarian except for an egg in the Eggplant Parmigiana. This would be the meal you would have in popular Italian restaurants in India. My limited research tells me the meal usually consists of –

Soup

Antipasti / Starters

Primo / First course – Usually a risotto or pasta

Secondo / Second course – Usually some meat or fish

Dolce / Dessert

I have made –

Mushroom Soup

Bruschetta – A simple and lip smacking starter that goes well with the soup

Pasta in Arrabiata Sauce for the First Course

Eggplant Parmigiana – A tasty baked eggplant dish topped generously with cheese

Mushroom and Capsicum Pizza with lots of Mozzarella cheese – I used a healthy pizza crust recipe with oats and wheat flour which results in a guilt free indulgence.

Vanilla Panna Cotta – An easy and quick dessert to round up the meal

The usual Italian meal also includes a cheese platter and seasonal fruits. I have omitted them and replaced that with a Pizza in typical Indian style because all we know about the Italian cuisine is pizza, pizza and some more pizza.

I have detailed the recipe for Bruschetta here which is a perfect answer to an easy and tempting starter and can be made quickly if you have unexpected guests.

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This is my post for the Blogging Marathon under the theme – Thalis.

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Potato Pizza

   

My first and only experience of a cheese-less potato topped pizza was more than five years ago with a cousin. When he ordered it, I was very skeptic and doubtful of pizzas without cheese. But I still remember how awesome it tasted and that we ordered another one and took it home for next day’s breakfast. 

This week, my theme for the Blogging Marathon is -One vegetable three ways where I will be cooking 3 different dishes with the same vegetable ie potato. I wanted to try out some locally special vegetables but then it is the half yearly break for my daughter from school and potatoes simply had to play a dominant part of the menu these two weeks. That’s when I remembered this potato pizza and thought of giving it a shot. It’s simply divine and a must try!
  

Recipe source –here

Makes 2 pizzas

WHAT WE NEED

Pizza dough      See here for ingredients and methodology

For toppings

Potatoes, medium size                       3-4

Onion, medium                                     1

Olive Oil                                                   3 tbsp      

Salt & Pepper

WHAT TO DO

  • Combine water and 4-5 tsp of salt in a large bowl
  • Peel the potatoes and slice very thin 
  • Add the sliced potatoes to the salted water and set aside for 40-50 minutes
  • Preheat the oven to 200C
  • Grease a baking tray 
  • Divide the pizza dough into 2 parts 
  • Spread one part of the dough on the tray with your oiled fingertips
  • If holes form, then pinch back the dough together and continue
  • Drain the potatoes and press out as much water as possible with your hands and paper towels
  • Thinly slice the onion and add it to a bowl with olive oil and pepper
  • Add the potatoes to this mixture and toss well to coat
  • Spread the toppings on the dough ensuring there is additional toppings around the edges since the edges tend to cook faster
  • Sprinkle little salt over the toppings
  • Bake for 25-30 minutes till the topping starts to turn golden brown and the crust is browned
  • Once it’s cooled slightly, cut into squares 
  • Enjoy!

 

This is my entry for the Blogging Marathon under One vegetable Three Dishes

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Check out the Blogging Marathon page for other marathoners doing this BM. 

 

Homemade Pizza

  

   

My theme for this week’s theme is pretty interesting. I have to cook three recipes from the Top 100 recipes of 2015 from here. The list has so many amazing recipes that it is hard to pick just three.  But I have been having cheesy cravings for a while now. Don’t ask what’s new! So I decided to pick the Homemade Pizza for the first day. The only change I made was omitting th bacon and substituting it with some veggies. It was so good, if I may say so myself. The flip side is that the husband and daughter have decided to never have pizza from anywhere else. It’s a recipe for keeps!

So here goes –

Makes 2  9″ pizzas 

WHAT WE NEED

Instant yeast                            7 gms

Sugar                                           1 tsp

Water, warm to touch            1 1/4 cup

Salt                                               1 1/4 tsp

Oil ( canola / rice bran)          1/4 cup

All purpose flour                      3 1/2 cups    

Tomato sauce                            2-3 tbsp

Mixed dried herbs                    2 tsp

Baby corn                                    4

Button mushrooms                 4

Cherry tomatoes                      8

Pitted olives                              5

Mozzarella cheese                 3/4  – 1 cup

WHAT TO DO

  • Mix the yeast, sugar and water in a large bowl and keep aside for 5 minutes
  • Add the salt and oil and mix well
  • Add the flour and combine it to form a soft dough
  • Transfer the dough to a well floured surface and knead for about 5 minutes
  • Keep it in a greased bowl for 45 minutes or until the dough doubles in size
  • Cut the baby corns into 2 vertically, slice the mushrooms and olives thinly and cut the cherry tomatoes into halves.
  • Once the dough has doubled in size, take it out of the bowl and cut it into two halves.
  • Preheat the oven to 200C
  • On a baking sheet or tray, roll out one half of the dough into a 9″ circle.
  • Apply 1-2 tbsp of tomato sauce on it and spread it out. Sprinkle the herbs on top
  • Arrange the veggies on top of the sauce and top it with mozzarella cheese.
  • Bake it for 18-20 minutes till the ends start browning.
  • If the cheese hasn’t turned golden brown by then, broil for 1-2 minutes 
  • Repeat the same with the other half of the dough as well
  • Enjoy!

    

NOTES

  1. Since my oven and baking tray are pretty small, the round shaped pizza turned out to have a very thick base. It was still tasty and perfectly baked but it was tough to feed a thick base to the daughter. Hence, I made the second dough into a rectangular shape which gave me a comparatively thinner base.
  2. Mix and match with toppings of your choice but keep the base recipe exactly like this one. It’s worth it!!!

This is my post for the Blogging Marathon under the theme – Top 100 dishes of 2015.

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Check out the Blogging Marathon page for other marathoners doing this BM.