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High Fiber Pizza Crust With Healthy Mince Meat Pasta Topping

Radzie's picture
My search for a perfect and 100% whole wheat pizza crust ended today! So instead of the 0-benefit all-purpose flour, here is a fiber rich pizza crust. And guess what, the topping is also just as healthy as any meat lover would want it to be – extra lean ground mutton to make it very low in fat content, along with my very own favorite wheat fusilli pasta with a mild garlic and pepper flavoring (I love these two ingredients not just for its flavor but for the cleansing, detox and cholesterol reducing properties)and finished with low fat pizza cheese! This is just an amalgam of all good things I like and specially prepared to treat myself on Woman’s Day!
Ingredients
For the crust:
  Whole wheat flour 1 1⁄2 Cup (24 tbs) (plus more for dusting)
  Salt To Taste
  Baking soda 1⁄4 Teaspoon
  Olive oil 15 Milliliter
  Ice cold water 100 Milliliter
  Italian herb mix 1 Teaspoon
For minced meat topping
  Lean ground mutton 250 Gram
  Ground pepper 1 Teaspoon
  Dried chili pepper 1 Teaspoon
  Garlic 6 Clove (30 gm), chopped finely
  Pizza sauce 3 Tablespoon (I used tomato mushroom sauce)
For pasta topping
  Whole wheat pasta 100 Gram, cooked as per instructions (I used fusilli variety)
  Olive oil 2 Tablespoon
  Garlic 6 Clove (30 gm), crushed
  Dried chili peppers 1 Teaspoon, powdered
  Chili vinegar 1 Teaspoon
  Lime juice 1 Teaspoon
Assembling
  Low fat mozzarella cheese 4 Tablespoon
  Low fat parmesan cheese 3 Tablespoon
Directions

GETTING READY
The best part of this dish is that a portion of it can be made ahead to save time!
For the crust
1. Sift together whole wheat flour, salt and baking soda into a large mixing bowl. Add the herbs, olive oil and water and stir using a wooden ladle until the water is absorbed by the dough.
2. Using an electric mixer with dough kneading attachment, knead the down for 7-10 min until it leaves the sides of the bowl and stick to the middle.
3. Divide the dough into 2 equal proportions and form it into smooth balls. Rub with olive oil and refrigerate overnight in sealed pouches. Next day (or in the next couple of days) when you are ready to cook the pizza, remove it to room temperature and leave it covered 1 hr prior to rolling out.

MAKING
You can get the topping mixes done when the dough is resting in the room temperature for an hour
For the Minced Meat Topping
4. Heat up 3 tablespoon olive oil in a pan and put minced meat. Let it cook in medium flame.
5. When the meat is cooked half way through, add pepper powder, chili flakes, minced garlic and salt to taste.
6. Cook until the meat is almost done. Add 3 tablespoon of tomato mushroom pizza sauce. Stir it well and cook for another couple of minutes in high flame to just give that smoky flavor. Switch off and keep aside.
For the Pasta Topping
7. Heat up 2 tablespoons olive oil in a pan and add the garlic and chili flakes. Cook for a few seconds and add the cooked pasta. Stir to combine
8. Add the vinegar and lime juice and adjust the salt as needed. Stir for a minute or two and then switch off.
Getting the Crust & Topping Together
9. Take one dough ball at a time and roll it out on a floored surface in to a thin circle of about 12 inch diameter or into a rectangular shape, as you wish. When done, transfer the rolled crust onto a baking pan lined with butter paper.
10. Apply 3 tablespoon of sauce on the crust, followed by 3 tablespoon of parmesan cheese over it, minced meat filling and then the cooked pasta (as much as you like) over it.
11. Sprinkle about 4 tablespoon of mozzarella cheese or pizza cheese to finish and sprinkle the herbs over it. Repeat the same with the other portion of the dough.
12. Transfer to the oven and grill on high for about 10-15 min or until the crust is cooked and cheese melts.

SERVING
13. I personally feel that pizza should be had as it is and never with any sauces or accompaniments. But if you differ; please feel free to pair it up with your favorite accompaniment.

Things You Will Need
Round baking sheet or pizza stone
Butter paper

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Method: 
Grilling
Dish: 
Pizza
Ingredient: 
Pasta
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
2
Story
Would you believe when I say, I hadn't tasted pizza or pasta before my wedding? Well, that’s a shameful truth! However, since I happened to get married to a hard core pizza lover (or should I say now that title suits me more), I finally got introduced to this wonderful world of Italian cuisine. I have now grown to be a connoisseur of both the dishes. However, the loaded calorie that comes with the taste was definitely a concern that prompted me to shift to homemade pizza and pasta. And yes, today I am proud of my own culinary experiments when I sit back and enjoy that perfect piece of complete goodness, yet with all things I love! I would call it to be lucky to get to enjoy the best of both worlds!

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