Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, quail egg and beet leaves wholewheat pizza. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Quail Egg and Beet Leaves Wholewheat Pizza is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Quail Egg and Beet Leaves Wholewheat Pizza is something which I’ve loved my entire life.
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To begin with this particular recipe, we must first prepare a few ingredients. You can cook quail egg and beet leaves wholewheat pizza using 15 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Quail Egg and Beet Leaves Wholewheat Pizza:
- Get 1 Teaspoon Sugar
- Get 1 Teaspoon Salt
- Prepare 1 1/2 Cups Water , warm
- Prepare 1 Tablespoon Instant Dry Yeast
- Prepare 2 Cups Whole wheat flour
- Prepare 1 1/2 Cups All purpose flour
- Get 1 Tablespoon Olive Oil
- Take 5 Quail eggs
- Make ready 1/2 Cup Tomato
- Prepare 1 /. 4 Cups Onions
- Prepare 1 Cup Beetroot leaves
- Prepare 2 Cloves Garlic , chopped
- Take 1 Tablespoon parsley , chopped
- Make ready 1 Cup Mozzarella cheese
- Prepare Pizza sauce of your choice
After tinkering around with various recipes over the years, I have finally landed. With the same dough I have made eggless homemade wholewheat ladi pav (bun) and eggless wholewheat chocolate doughnut. Whole wheat Keema Pizza is the best way to use up leftover keema! Spicy, hearty and topped with lots of cheese, it's a great party starter!
Instructions to make Quail Egg and Beet Leaves Wholewheat Pizza:
- In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
- Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together.
- Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes.
- Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
- When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
- Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further.
- Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan.
- Top pizza with sauce, and veggies.
- Crack open the eggs on top and sprinkle cheese on top.
- Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.
- Nom nom nom
And Pizzas should be hearty, and full of toppings and cheesy with a crust that you can sink your teeth into. Like this wholewheat crust leftover keema pizza. A healthy whole wheat crust that comes out soft and chewy on the inside and crisp on the outside. Mix this whole wheat dough in the food processor. Homemade pizza nights should be fun and easy, and that's where this pizza dough recipe comes into play.
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