Capsicum Onion Pizza with Wholegrain Base #BreadBakers

It is the fag end of monsoons. It rains but, erratically. The grass in our backyard has grown tall and strong. It is a breeding ground for insects, grasshoppers, and caterpillars. Most of them have fed on the juicy blades and left   abstract patterns on them. Thick vegetation also makes it unsafe to move around as post monsoon is the season of snakes. Yesterday we got down cutting the grass. In the evening we spotted a Hoopoe in the clean backyard. The bird was feeding ravenously on caterpillars that are in abundance.

Rising temperature has made our bird bath a favourite haunt for birds. 

They drink play and bathe. Big ones chase away the small ones who keep returning to steal a chance. The game goes on ……..

Weekend is the time for some special baking. On kids’ behest, we made Pizzas for dinner. The base was made with whole wheat flour and our local finger millet (madua) flour. 

Finger millet flour imparted a nice texture and taste to the base besides making it healthy.

Capsicum Onion Pizza with Wholegrain Base

1 ½ cups all-purpose flour
1 cup finger millet flour
½ cup whole wheat flour
1 teaspoon salt
2 tablespoons olive oil
1 ¼ cup warm water
2 tablespoons sugar
2 ¼ teaspoons instant dry yeast
4 medium onions diced thinly
3-4 medium capsicums cut into rings or chopped finely
5 cubes cheddar cheese
1 block of mozzarella cheese
Italian spice mix
Pizza sauce

Whisk together first five ingredients in a large bowl. Keep aside.
Add sugar to water and stir to dissolve. Add yeast. Cover and let remain for 10 minutes. The mixture will become frothy.
Add this to flour mix and knead well till dough comes together. Knead further for 4 to 5 minutes till you get a smooth and elastic dough.
Transfer to an oiled bowl. Turn around so that it is evenly coated with oil. Cover and keep in a warm place until double ( 45 minutes to 1 hour)
Punch the dough down. Divide the dough into four parts for thin crust pizzas. Cover the balls with a kitchen cloth and let sit for 10 minutes.
In the meantime, grease a baking tray, sprinkle some cornmeal.
Preheat oven to 220 degrees C.
Work on one dough ball at a time. Flatten it with hands on a floured surface. Use a rolling pin to get a pizza of 10-12 inches. Let the dough relax for 5 minutes. It will shrink a bit. Stretch with hand starting from center and working outwards to get the right size.
Brush the top of the dough with olive oil. It will prevent the top from getting soggy from the toppings. Prick the surface of the dough with a fork to prevent bubbling. Let rest for another 5 minutes.
Repeat with the remaining balls of dough.
Transfer the prepared flattened dough to the prepared baking tray (bake one pizza at a time).
Add about 2 tablespoons of pizza sauce.
Add onions and capsicum.
Sprinkle 1/3 cup grated cheese (mozzarella and cheddar mixed). Sprinkle Italian Spice mix.
Slide the baking tray in the middle slot. Bake for 15-20 minutes till the base becomes golden from the edges and the cheese on top turns golden.
Slice and serve hot.

Linking to BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme.

We take turns hosting each month and choosing the theme/ingredient. Many thanks to our host this month, Sue of Palatable Pastime

Here is a list of breads with peppers that we have baked this month-

    Bellpeppers and Cheese Scones by Basic N Delicious

     Bellpepper and Paneer Stuffed Lattice Bread by Seduce Your Tastebuds

    Bell Pepper Stuffed Whole Wheat Buns by Sara’s Tasty Buds

    Capsicum Onion Pizza with Wholegrain Base by Ambrosia

    Cheddar and Jalapeño Scones by Herbivore Cucina

      Cheese Stuffed Peppadew Stuffed Buns by Food Lust People Love

      Crushed Red Pepper Grissini by Karen's Kitchen Stories

    Fatayer Jebneh by Mayuri's Jikoni

    Green Chile and Cheddar Biscuits by Hezzi-D's Books and Cooks

      Hatch Chile Zucchini Bread by Magnolia Days (recipe above)

    Jalapeño Bread by Cook's Hideout

    Jalapeño Flour Tortillas by Hostess At Heart

      Jalapeño Parmesan Swirl Bread Rolls by Spill the Spices

      Jalapeño Sourdough Bread by Baking Sense

      Mixed Pepper Bread by Sneha's Recipe

    Msemen Maamer - Moroccan Flatbread Stuffed with Peppers by The Bread She Bakes

    Parmesan Cracked Pepper Beer Bread by Cindy's Recipes and Writings

      Pepper Pav Buns by Sizzling Tastebuds

      Roasted Red Pepper Bread by A Shaggy Dough Story

    Roasted Red Pepper Fougasse by Spiceroots

    Spiced Herb Monkey Bread by Passion Kneaded

     Spicy Whole Wheat Rolls by Gayathri's Cook Spot

     Vegetable Stuffed Braided Bread by My Cooking Journey

    Zucchini and Pepper Cornbread by Palatable Pastime

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    1. Wow. Monsoon rain for you and hardly any here for me. Lovely bread you baked for the theme. And welcome to Bread Bakers!

    2. Wow, that is my kind of pizza! Love the mix of toppings.

    3. That pizza looks amazing Namita. Love the additional links as well.

    4. I am a lover of pizza but have never used millet flour. I'll have to give this a try!

    5. If we could only divide up the rain evenly. We are in a drought! Your bird photos are amazing and your pizza looks delicious!

    6. I am on the look out for whole grain based breads, esp Ragi - ur recipe is being bookmarked, Namita :) they look super nutritious and filling !

    7. Millet sounds like a great addition to wheat based bread!

    8. Must admit I hate Monsoon season in Mumbai, so try and avoid visiting Mumbai during that time. However, your lovely photos have me realise that monsoon season in other parts of India can be so beautiful. Love the idea of adding millet to the wheat flour base. Crust looks good.

    9. What a yummy looking pizza you got there. Love the whole grain crust and the pepper topping looks amazing.

    10. Welcome to BreadBakers Namita!! Loved your write up and the recipe. I love pizzas and this one looks delicious :)

    11. Whole grain base sounds delicious .......I love home made pizzas a lot.......