Herby Seeded Wholemeal Pizza Dough
Pizza in my house is a weekly affair, that’s right. You can judge me, but you know you wish it was in yours too! You might be thinking we’re eating pretty unhealthy in the Sweet Chilli Kitchen household, but let me correct you. Homemade sauce, tons of vegetables and a wholesome dough made with stoneground wholemeal flour and mixed seeds and herbs. So much better than takeout pizza, both nutritionally and from a taste perspective.
I love this dough because it doesn’t have to just stop at pizza. It makes great flatbreads and wraps too. But my favourite use for it is as pizza dough because creates a much lighter base than the usual white flour dough, whilst still giving a crisp outercrust and softer centre. I love the texture from the seeds and the herbs and garlic add great flavour.
We rotate between four sauce options, all homemade and completely dependent on mood: spinach pesto, sundried tomato pesto, a simple Italian style pizza sauce and finally (probably my favourite) my mum’s signature pizza sauce which is packed with lots of flavour.
Whichever sauce we use, we love to load our pizzas with herb roasted vegetables. There is something so good about roasting vegetables which just takes them to another level. Crisp mushrooms, sweet caramelised onions and peppers, creamy crisp courgettes and aubergines, and garlic sautéed spinach. Finish with a drizzle of chilli oil and… I’m literally salivating at the though! So go on guys, give this recipes a go and let me know what you think.Recipe Card
- • 2 cups stoneground wholemeal flour
- • ¾ of a cup warm water 1 cup
- • 2 tbsp olive oil
- • 2 tbsp mixed seeds
- • 1 tbsp dried rosemary
- • 1 tbsp quinoa
- • ¾ tsp salt
- • 1 sachet fast action dried yeast (7g)
- In a mixing bowl, combine the wholemeal flour, salt, seeds, rosemary and quinoa.
- Next add the oil and mix in with your hands to ensure and even spread.
- Slowly add the water until all the water has combined. Be careful not to add too much water, I need just around half. Once the flour has combined, keep kneading until most of the stickiness has gone away.
- To finish, cover with olive oil and then leave in a clean mixing bowl to rise for at least an hour, though two is ideal. Ensure you cover the bowl.
- And there you have it. When you’re ready, split your dough into two, and roll to your preferred level of thickness. We light our pizza bases quite thin in our household (about half a cm thick)!
- Before cooking, pre-heat your oven on 200 and cook for approximately 20minutes once you have topped with your favourite sauce and toppings! Enjoy peops