Whole Wheat & Ragi Crust Skillet Pizza Recipe Topped With Roasted Zucchini & Olives
A healthy twist to the classic Italian recipe of pizza
A pizza definitely can't get healthier when you make it with a Whole Wheat and Ragi Crust and top it with your favorite roasted vegetables. A house favorite is now making the pizzas on a skillet as they give a great crunch to the crust and its quick to make too. The favorite toppings on pizzas are roasted zucchini and carrots that are thinly sliced and not to miss the homemade tomato basil sauce, that brings out the best flavors in a pizza.
Serve Whole Wheat & Ragi Crust Skillet Pizza Recipe Topped With Roasted Zucchini & Olives along with Spaghetti with Pesto & Parmesan for a dinner party.
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120 M
20 M
140 M
4 Pizzas
Ingredients
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Ingredients for Ragi Pizza Crust
- 1 cup Whole Wheat Flour
- 1/2 cup Ragi Flour (Finger Millet/ Nagli)
- 1 1/2 teaspoons Active dry yeast
- 1/2 teaspoon Salt
- 1 teaspoon Sugar
- 2 tablespoons Extra Virgin Olive Oil Ingredients for the Skillet Pizza Topping
- 2 Carrots (Gajjar) , thinly sliced
- 1 Yellow Zucchini , thinly sliced
- 3 cloves Garlic , finely chopped
- Tomato Basil Pasta Sauce , 1 recipe
- Extra Virgin Olive Oil , for cooking
- Salt and Pepper , to taste
- 1 cup Mozzarella cheese , grated
How to make Whole Wheat & Ragi Crust Skillet Pizza Recipe Topped With Roasted Zucchini & Olives
To begin making the Whole Wheat & Ragi Crust Skillet Pizza Topped With Roasted Zucchini & Olives, we will first make the dough for the pizza.
To make the dough, add all the ingredients into a large mixing bowl or a the bowl of a stand mixer. Stir to combine the dry ingredients well. Add warm water little at a time to knead to make a soft and smooth dough. Add olive oil to the dough and knead again for 3 to 4 minutes until very soft and smooth.
Cover the dough and allow it to rest and rise for about 2 hours until doubled.
When you are ready to make the pizza, we can get the topping ready for it. Make the tomato basil pasta sauce according to the recipe in the link and keep aside.
Heat olive in a wok; add the garlic and the zucchini and carrots, sprinkle some salt and black pepper and stir-fry until the vegetables have lightly cooked. You want the vegetable to be firm and yet not raw.
The next step is to make the skillet pizza with the prepared ragi crust dough and the roasted vegetables along with tomato basil sauce.
Heat a cast iron skillet or a regular skillet and grease the skillet well with olive oil.
Keep some dry flour for dusting by the side in a small plate. Divide the pizza dough into 4 equal portions.
Roll out each pizza dough into thick rounds by dusting it in flour. Place the rolled out pizza dough on the skillet and cook partially on both sides, by flipping it around a couple of times.
Once both sides are partially cooked, brush some oil on the top side of the pizza, spread the tomato basil pasta sauce, scatter the roasted zucchini and carrot and sprinkle the cheese.
Cover the skillet Ragi pizza with a lid and allow the pizza to cook through and the cheese to melt.
Once the cheese begins to start melting, open the lid and cook for about a minute more. You will notice the bottom of the pizza and the sides are becoming slightly crisp and brown. The Ragi Crust Skillet Pizzas are now ready.
Remove from the skillet and place it on a platter. Proceed the same way with the remaining pizza dough and toppings.
Serve Whole Wheat & Ragi Crust Skillet Pizza Recipe Topped With Roasted Zucchini & Olives along with Spaghetti with Pesto & Parmesan for a dinner party.
