Zucchini Multi Grain Pizza With Green Chutney Pesto

With the 4th of July celebrations, am sure most of us gained a lot of weight from all those delicious food! So here's another reason to eat more pizza - introducing a pie filled with nutrients that will keep you on a diet in its multi-grain crust and zucchini toppings from Food Fashion Party's Blog. 


For the Pizza Base:
1 1/2 cup of Bread flour or All purpose flour
1 cup of Whole wheat flour
1/4 cup of rye flour
1/4 cup of cornmeal
1 tbsp sugar
1 tsp salt
2 tsp instant active dryyeast 
1 tsp olive oil
1 cup of warm water(110 degrees)

1 cup of basil
1 cup of coriander
3 cloves garlic
1 green chilly
3 tbsp olive oil
3 tbsp pine nuts
1/2 tsp salt or accordingly
few turns of pepper 
Yellow and Green Zucchini thinly sliced


For the dough:
1.  Add the yeast in warm water with sugar and let it foam for 5 minutes, if it doesn't foam, chuck it and start a new batch.
2.  Once it rises and foams, with a paddle attachment in your mixer, add the flour, salt, oil and the yeast mixture.  Run the mixture on low till it forms a ball.  Let it run for 10 more minutes for the dough to activate the gluten.  Alternatively, if you have big muscle, you can work the dough by hand, which will take some time..
3. Let rise in a warm place for 2 hours.

For the Green Chutney/Pesto
1.  Add all the ingredients and grind to a thick paste and keep aside.

Putting it together:
1.  Preheat your oven to 400 degrees.
2.  Divide your pizza dough into 2.  Roll the half to a thin sheet.
3.  Spread the green chutney over it to a thin layer.
4.  Arrange the zucchini in a pattern all around.  
5.  Brush a little olive oil on top and sprinkle with little salt and Italian seasoning.
6.  Bake for 10 minutes or until lightly brown on top.

Posted by Diane Araga, on July 6, 2013 at 10:00 AM