Pesto Paneer Pizza in wholewheat crust

This post was pending with me since many weeks.. Now when I saw the Fast Food Not Fat Food Event hosted by Priya of Now Serving, I thought of posting this soon as this one suits the theme aptly. This event is about presenting a healthier version of our favourite fast food. My son is very fond of pizzas that I had to do something to turn it healthy & to pack  his tiffin.


The base of this pizza is made with whole wheat flour topped with pesto sauce & paneer...& is completely vegetarian.

 I love Pesto sauce a lot....but to find Basil leaves near ma house is pretty tough...so used to go for the pesto sauce recipe posted by Super Yummy Recipes using cilantro (coriander leaves) and walnuts.




Here it goes: ( Pesto sauce using coriander leaves)


Ingredients:

• 1 cup chopped cilantro (coriander)
• 1 tbsp chopped fresh parsley (optional)
• 3/4 cup milk
• 1 tsp chopped garlic
• 3 tbsp chopped walnuts
• 3 tbsp olive oil
• 3 tbsp finely grated cheese(any one)
• 2 tbsp butter
• 1/2 tsp chilli flakes
• 1/8 tsp pepper powder
• salt to taste

Method

In a grinder or blender, combine garlic ,walnut ,salt ,coriander ,parsely,oil,chilli flakes and cheese and blend until finely chopped into a coarse paste .

Mix milk with pesto sauce in a large pan and boil .Simmer for 1 min .

Let it cool

Pesto sauce using Basil leaves:


Ingredients

 garlic 3 cloves
 Basil leaves 1 large bunch (about 2 cups)
 pine nuts1/3 cup
 black pepper fresh ground,
 extra virgin olive oil 1 cup
Parmesan cheese 1/2 cup 
salt

Method:

Add the garlic to the foodprocessor and mince.

 Next, add the basil leaves, pine nuts, and a dash of salt and pepper to the bowl of the processor. While the processor is running, slowly drizzle in olive oil through the feed tube until all the ingredients are pureed.

You may need to stop the processor at this point and scrape down the sides with a rubber spatula to get every mixed together. Now add Parmesan cheese and mix it into the rest of the mixture. If the pesto is too thick, add a tablespoon of water.

Cover and refrigerate until you are ready to use it. This should keep for 2 - 3 days in the fridge but freezes well if you want to keep it longer. 

PIZZA DOUGH: (from Vegbowl)

Ingredients:

1 tsp dry yeast
1/4 cup sour yogurt or warm milk
A tsp of sugar
Salt to taste
1 cup all purpose flour / wheat flour
Water, if required
1 tsp Olive oil

DIRECTIONS:

In a small bowl, mix some dry yeast in warm milk, add a tsp of sugar and salt and stir to dissolve it. Set aside for about 5 minutes so that the yeast dissolves well.

Heap the flour into a large bowl and make a hole in the center. Pour the yeast mixture, extra salt (if needed) and 1 tbsp of olive oil. Mix the well and form a soft dough. Add water if its stiff to bind, add more flour if its too wet. Knead the dough well and pat with a tsp of oil to cover the dough from all sides. Cover the dough with a kitchen towel and set aside in a warm place for an hour.

After an hour or two, the dough would have doubled in size. Now punch the dough down and divide into 2 balls. Roll into thin crust or thick crust as per your preference. Poke a few holes into the dough using fork to prevent the dough from rising from the center. Pizza base is ready!

If u are using Microwave, bake the base first & then layer the toppings & cheese... Or else u can put the toppings altogether if using gas /electric oven.

Toppings:

Pesto sauce 3-4 tbsp
Mozeralla cheese
Paneer
Mushroom
Bell pepper -Red & Yellow
Black olives..

Method:

Top the base in the same order as mentioned the ingredients... first pesto, then cheese & then the veggies... U can add your own variations in toppings... Add enough pesto as needed...I luv pesto ,so added more... You can add 2-3 tbsp of the sauce

Sending this to the event hosted by Now Serving