ADDITIONAL INPUTS: RADHIKA BHATIA
Load up vour pizza
with vegetables like broccoli, tomatoes, and
radicchio or red cabbage; they deliver plenty of
nutrients and fill you up with
fewer calories.
GARDEN FRESH PIZZA
This pizza is nutritious thanks to the veggie
overload but doesn’t compromise on flavour-
sausage and feta cheese add the desired punch.
PREP
30 minutes
RISE
12 hours+1 hour
BAKE
20 minutes
OVEN
400°F
INGREDIENTS
2
cups all-purpose flour
l/2
cup wholewheat flour or regular
gehu ka atta
xh
cup cornmeal or
makki ka atta
V
2
tsp active dry yeast
1
tsp salt
Olive oil
'/2
cup no-salt-added tomato sauce
V
2
tsp dried Italian seasoning
3
to 4 cups fresh vegetables such as halved
cherry tomatoes, broccoli florets, and
shredded radicchio or red cabbage
1
cup mushrooms, halved or sliced
60
gm chorizo sausage, cooked and
drained, or any other meat sausage that
you like. If you would like to avoid pork,
try' smoked chicken sausages
*/2
cup crumbled feta cheese or
1 cup shredded mozzarella cheese
PREPARATION
1. In large bowl combine both flours,
cornmeal, yeast, and salt. With a spoon
gradually stir in 1 lA cups warm water (120°
to 130°F), stirring until all is moistened. The
mixture will be a soft, sticky dough. Cover
bowl and let stand at room temperature for
12 to 24 hours.
2.
Line a 15xl0*l-inch baking pan with butter
paper. Brush paper with olive oil. Turn dough
out onto prepared pan. Using well-oiled
hands or a rubber spatula, gently push dough
to edges and corners of pan (dough will be
sticky). Cover; let rest for 1 to IV
2
hours or
until puffy' and dough pulls away slightly
from edges of baking pan.
3.
Preheat oven to 400°F. Pre-bake crust 10
minutes. Combine tomato sauce and dried
Italian seasoning, and spread over hot crust.
Add vegetables (except radicchio/red
cabbage), mushrooms, cooked chorizo/
sausage, and cheese. Bake 10 to 15 minutes
more or until golden brown. Add radicchio/
red cabbage. Serve immediately.
MAKES
6 servings.
EACH SERVING
336
cal, 8gm total fat (3gmsat
fat), 19 mgchol, 6
59
mg sodium, 54 gm carb,
4gm fibre, 12 gm pro. Daily Values: 10% Vit A,
32% Vit
C,
8% calcium, 16% iron.
{ spotlight on }
wholewheat
flour
W HAT IS W HOLEW HEAT FLOUR?
Wholewheat flour is a powdery substance
derived by mashing the wheat’s whole
grain (bran,germ, and endosperm). This is
incontrast to white,refinedflours, which
contain only the endosperm. Because the
wholeflourcontainstheremainsofallofthe
grain, it has a textured, brownish appearance.
Wholewheat is a good source of calcium,
iron,fibre, and other minerals like selenium.
it d o e s n ’t t a k e m u c h This recipe
includes V» cup of wholewheat flour and
Ь
cup of cornmeal, which is up to athird of your
daily requirement for wholegrains, says BHG
US Test Kitchen nutritionist, Elizabeth Burt,
RD. “It’s the perfect amount if your family
doesn’t love wholegrains,” she says. “It gives
just a hint of the nutty wholewheat flavour.
You can work your way upfrom there.”
OTHER W AYS TO USE IT Use wholewheat
in other recipes too. OurTest Kitchen found
that replacing V4 to
'/3
of the all-purpose flour
with wholewheat gave the best results. Try it
in pancake and waffle batter, muffins, scones,
and biscuits.
(S)
Zydus
Wellness
If only all
resolutions
were
as easy as
‘diet’.
WYYw , $ u ^ rfre g n a (u r a.<;.Qrn
