I might of said this before in previous posts, but I’m not a fan of commercial pizza. So never expect to see me eating a slice of Pizza Hut pizza or any places similar to that. its just me, personal taste. And in my defense, its because the Pizza tends to drizzle in oil “Oil-soup” I like to describe it, and you taste nothing but the taste of heavy thick cheese. BUT, I love a good boutique style pizza, and by “boutique Style” I mean, a Pizza that has been made for a sophisticated and specialized clientele! The dough should be made in love filled manner, the toppings picked thoroughly, and the way its baked as well. You get the message right :p Let me stop blabbering now.
And my new experimental ingredient in pizza has been the dough, I love whole wheat bread but never thought Whole Wheat pizza bases would ever taste reasonable, until I actually made one! And to my luck, you couldn’t tell the difference! I now always make my pizza’s with whole wheat flour and definitely prefer it over white flour.
Todays pizza creation included Lebneh cheese, cumin encrusted chickpeas, and a middle eastern spice sauce drizzled on top.
The dough is darn easy to make, you gotta give it a try. Just knead, proof for an hour and there you have it, 2 pizza bases ready for baking.
And a tip when aiming to make pizza, unless you have a stone oven “Which I *currently* don’t have” I recommend you buy a pizza stone. I love mine, I got it in Lakeland In Midriff City Centre, and they now have a new branch in Mall of the Emirates which is MUCH closer to me. Simply chuck it in the oven 20 minutes before placing the pizza’s in the oven and heat as high as possible. As close as you can get to a stone oven effect right at home.
Here’s the pizza dough recipe:
-2 1/2 cup whole wheat flour
-1 1/2 teaspoon salt
-1 packet of yeast (11g)
-1 1/2 tablespoon olive oil
-1 cup warm water
Place the dry ingredients in a mixer with a dough hook attachment and mix alittle bit to combine, follow with the oil and mix as well. Then add the water and mix on medium speed until you get a well held and elastic dough. Knead the dough a little bit with your hands then place in an oiled bowl and cover with towel and place a in a warm area to proof/rise for an hour or until doubled in size.
-1 packet of Lebeh cheese spread
-1 can of chickpeas
-1 teaspoon cumin
-A handful of cherry tomatoes
-A handful of Mint leaves
Middle Eastern spice sauce:
-1 tabelspoon Zaatar, thyme.
-1/2 tablespoon black sesame seeds
-1/2 teaspoon sesame seeds
-pinch of chili flakes
-1/2 tablespoon sumac spice
-salt & pepper
When the pizza dough has doubled in size, punch it lightly to release the gas it has accumulated and divide it in half. place one half on a floured surface and use a rolling pin to roll it out as thin as possible, if you like it thick, then as thick as you like :p I like mine thin.
Then using a knife, spread a good layer of Lebneh on the pizza base. Now in a bowl, combine the chickpeas and season with the 1 teaspoon of cumin as well as salt and pepper and olive oil. Sprinkle the base with 1/2 the chickpeas then slice the tomatoes in half and also sprinkle them on the base. For the spice mix, simply place all the dry ingredients in a bowl and follow with the oil, add enough oil so you get a good liqiud consistency good for drizzling on top of the pizza and drizzle half of it on top of the pizza, reserving the other half for the other piece of dough. Drizzle some olive oil on top of the pizza, season with salt and pepper and place on top of the Pizza stone to bake for a couple of minutes, or until the pizza is “slightly” beginning to achieve a light gold color. Remove from the oven, slice some fresh mint leaves and sprinkle on top, slice the pizza and enjoy.
Do the exact same thing with the other piece of dough and there you have it, deliziosa pizza!
buon appetito :)