Rainbow Pizza

  • 23 Jun - 29 Jun, 2018
  • Mag The Weekly
  • Cookery


· 2¼ tsp yeast, active dry

· ½ tsp packed brown sugar

· 1½ cup water

· 1tsp salt

· 2tbsp olive oil

· 1½ cup whole wheat flour

· 1¾ cup all-purpose flour

For toppings:

· 8oz. mozzarella cheese

· 2 cup pizza sauce

· 1 medium red bell pepper

· 1 pepper orange bell pepper

· 1 medium yellow bell pepper

· 1 medium green bell pepper

· 1 medium red onion


Dissolve yeast and brown sugar in water and let it sit for 10 minutes. Stir in salt, oil and flour. Knead the dough on a floured surface just until not sticky. Place it in a greased bowl and let it rise in a warm place till it doubles, for an hour. Punch the dough down, let it sit on pizza pan for a few minutes then roll out. Let it sit again for 10 minutes. Roll out on the pizza pan. Cook at 210ºC for about 10 minutes. Chop peppers and onion. Separately sauté each pepper and onion in a tablespoon of olive oil over high heat for about three to four minutes. After the crust is cooked, spread pizza sauce, mozzarella cheese and veggies on top. Return to oven and bake for 10 more minutes, or until cheese has melted. Enjoy!