Sandwich Pesto Pizza

Ingredients

For the herb pizza base

1 cup whole wheat flour (gehun ka atta)

1 tsp (5 grams) crumbled fresh yeast

1/2 tsp sugar

2 tbsp onions, finely chopped

1/2 tsp dried thyme

1/2 tsp dried oregano

1 tbsp olive oil or oil

1/2 tsp salt

oil for greasing

To be mixed into a topping

1 cup iceberg lettuce , torn into pieces

1/2 cup blanched and cubed baby corn

1 tablespoon sweet corn kernels, boiled

2 to 3 cherry tomatoes (optional)

2 tbsp mozzarella cheese , cubed

1 tbsp Sun-Dried Tomatoes , soaked and finely chopped

2 tbsp finely chopped celery

To be mixed into a dressing

2 tbsp Eggless Mayonnaise

salt and black pepper (kalimirch) powder to taste

For serving

grated parmesan cheese

Method :

For the herb pizza base

1. Combine all the ingredients except the olive oil in a bowl and knead into a soft dough using enough water until it is smooth and elastic (approx. 5 to 7 minutes).
2. Add the olive oil and knead again.
3. Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes).
4. Press the dough lightly to remove the air. Divide the dough into 2 equal parts.
5. Roll out each portion of the dough into an oval that is approx. 6 mm. (1/4") thick and about 150 mm. (6") long. Prick with a fork at regular intervals.
6. Place the oval pizza bases on a greased baking tray.
7. Bake in a pre-heated oven at 200°C (400°F) for 10 minutes or until the base is evenly browned. Allow it to cool.

How to proceed

1. Just before serving, toss the greens and vegetables in the dressing mixture.
2. Put this salad on top of the pizza bases. Sprinkle on top with parmesan cheese.
3. Cut into wedges and serve immediately.

Tips

Refrigerate all the ingredients for the topping and mix the pesto and mayonnaise just before serving.