Name: 100% Wholewheat Pizza recipe by PassionateAboutBaking Rajpal at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 100% Wholewheat Pizza; 1 cup wholewheat flour; 1/2tsp salt; 1tsp yeast; Pinch sugar; 125-150ml cultured buttermilk, tepid; 2tbsp extra virgin olive oil; 1/2 tsp Himalayan pink rock salt; Topping; 3-4 long eggplants, sliced; 10-15 button mushrooms,quartered; 3-4 cloves garlic, sliced; 2tsp fresh herbs; Juice of 1/2 lime; 1tbsp Sprig Genoa spice blend; 1tbsp extra virgin olive oil; 1 tomato, chopped into 1/2" bits; 1/2 cup sweet corn; 4tbsp jalapeo cream cheese; 4tbsp pizza sauce; 200g mozzarella

Ingredients Serving: 2

100% Wholewheat Pizza
1 cup wholewheat flour
1/2tsp salt
1tsp yeast
Pinch sugar
125-150ml cultured buttermilk, tepid
2tbsp extra virgin olive oil
1/2 tsp Himalayan pink rock salt
Topping
3-4 long eggplants, sliced
10-15 button mushrooms,quartered
3-4 cloves garlic, sliced
2tsp fresh herbs
Juice of 1/2 lime
1tbsp Sprig Genoa spice blend
1tbsp extra virgin olive oil
1 tomato, chopped into 1/2" bits
1/2 cup sweet corn
4tbsp jalapeo cream cheese
4tbsp pizza sauce
200g mozzarella

Instructions

100% Wholewheat Pizza
Place everything except buttermilk in bowl of stand mixer. Stir on low speed for 3 seconds, with knead hook attached. Begin pouring in the buttermilk, a little at a time, till you get a soft dough that begins to comes together.
Increase the speed and knead for 7-8 minutes on speed 5 until you get a smooth elastic dough. Add a little more buttermilk f the dough is dry, or some more flour if the dough is too wet. {Every brand of four has a different absorption capacity. I usually eyeball the amount.}
Transfer to an oiled bowl {or leave in in the Kitchenaid bowl like I do}, cover with cling-wrap and leave in a draft free place to rise for an hour, until doubled. {You can also leave it in the fridge overnight for a slow rise}
Topping ( inspired by Epicurious)
Toss the eggplant slices with 1/2 tsp salt, and leave in colander for 30 minutes. Squeeze out excess water, then toss with mushrooms, spice blend, garlic, lime, olive oil and fresh herbs.
Grill in hot oven for 10 minutes at 220C, then leave to cool.
Toss tomatoes with freshly chopped mint and basil and some salt, Place over a colander to allow excess water to drain out while vegetables roast. Mix into the grilled vegetables once cool. ( can be made ahead)
Divide the dough into 2 or 4 as desired. Roll out quite thin {we like thin crust pizzas}, or as thick as you like. Brush with extra virgin olive oil, and lightly sprinkle with Himalayan rock salt.
Place on a parchment lined baking tray and bake at 200C for 15 minutes until golden brown. Cool a little. Lower the oven to 180C.
Assemble
Give the base a drizzle of extra virgin olive oil, then a smear of cheese spread, followed by pizza sauce.
Top with the grilled mixed vegetables and sweet corn, grate over mozzarella.
Bake for 10 minutes in a hot oven just until the cheese melts and the vegetables get warmed through.
Garnish with chili flakes, fresh herbs. Serve immediately.

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