Name: Whole wheat Pesto Pizza Pinwheels. recipe by Ruchi sharma at BetterButter
Prep time: 90 min
Cook time: 15 min
Total time: 105 min
Yield: 4
Ingredients: CORIANDER AND CHILLI PESTO; Fresh coriander leaves 1 1/2 cup; Unsalted roasted peanuts 1/3 cup; Garlic cloves 2No.; Red/Green Chilli 1No.; Olive oil /Any flavourless oil 1/3 cup; Lime/Lemon juice 2 Tsp; WHOLE WHEAT PIZZA DOUGH; WWF/Atta 3 1/2 cups; Honey/Sugar 1Tsp; Luke warm water 1 1/2 cups; Active dry yeast 1 tbsp; Olive oil/refined oil 1 Tbsp; Salt 1 tsp; ASSEMBLING INGREDIENTS:; Pesto sauce 1/3 cup; Tomato ketchup 1/3 cup; Italian seasoning 1Tbsp

Ingredients Serving: 4

CORIANDER AND CHILLI PESTO
Fresh coriander leaves 1 1/2 cup
Unsalted roasted peanuts 1/3 cup
Garlic cloves 2No.
Red/Green Chilli 1No.
Olive oil /Any flavourless oil 1/3 cup
Lime/Lemon juice 2 Tsp
WHOLE WHEAT PIZZA DOUGH
WWF/Atta 3 1/2 cups
Honey/Sugar 1Tsp
Luke warm water 1 1/2 cups
Active dry yeast 1 tbsp
Olive oil/refined oil 1 Tbsp
Salt 1 tsp
ASSEMBLING INGREDIENTS:
Pesto sauce 1/3 cup
Tomato ketchup 1/3 cup
Italian seasoning 1Tbsp

Instructions

STEPS FOR PREPARING CORIANDER CHILLI PESTO
Wash corriander leaves and strain all the extra water.
Puts the leaves on kitchen towel for 10 mts. (This step is mandatory otherwise sauce will turn watery and spoils the taste.)
It will help to absorb extra water from leaves.
Grin corriander leaves ,peanut,Garlic cloves,Chilli by adding 1 or 2 Tsp of oil at a time .
Until mixture turn into smooth paste.
Don't add water to the sauce .
Transfer mixture to the clean bowl .
Add lime juice ,salt.(If using salted peanuts add salt according).
Mix well to combine.
STEPS FOR PREPARING PIZZA DOUGH:
In a deep bowl take lukewarm water .Into it add honey/sugar.
Sprinkle yeast and stir.
Let the mixture stand for about 10-15 minutes.until it turns foamy.(I always keep my yeast for 15 minutes to active).
Meanwhile seive whole wheat flour/atta in a big bowl.
Add in salt and olive oil and mix well with hands.
After yeast is ready pour slowly yeast mixture in wwf/atta, until dough starts to come together.
Take out the dough on clean kitchen counter and knead for atleast 8 -10 minutes.
After 10 minutes dough becomes smooth.
Placed the dough in oiled bowl .covered with cling wrap or kitchen towel.
Place bowl in warm place for atleast 1hr or until double in size.
When dough is doubled in size take out the dough on slightly floured surface.
Preheat oven for 10minutes at 200*c.
Roll the dough in to rectangular shape .
Apply pesto sauce on one half and another half apply tomato sauce(I used Heinz tomato ketchup) leaving an inch of clean border.
Sprinkle cheese on the top and seasoned with Italian seasoning.
Carefully start rolling from one end to another end.
Cut the dough with the help of sharp knife or thin thread.
Gently place the wheels on baking sheet and bake in preheated oven at 200*c for 15 to 20 minutes.
Allow to cool for 5minutes before serving.
Note: Rolls can be refrigerated in air tight container and reheated for 30 to 60 seconds in microwave.

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