1. Put both the flour and wheat bran in a bowl and mix to combine. 2. Dissolve sugar and salt in a little water. 3. In another small bowl, dissolve yeast in a little warm water. 4. Add the 2 wet mixtures to the dry flour-bran mixture. 5. Add 1 tablespoons oil and mix well. 6. Add enough water to make a soft dough. 7. Dab a few drops of oil on the dough, cover with a wet muslin cloth and keep aside for 45 minutes to ferment in a warm place. 8. Apply some more olive oil and knead the dough to remove excess air. 9. Keep covered for 30 minutes. 10. Pre-heat oven to 200°C. 11. To prepare pizza sauce, heat olive oil in a pan. 12. Add onion, garlic, tomato concasse and saute for a few minutes. 13. Stir in tomato puree, salt and black pepper. 14. Fold in fresh oregano and simmer for 5 minutes. 15. Add dried oregano mix and remove from heat. 16. Dust table top with a little flour. 17. Roll out a portion of the dough on the table top to form a thin roundel of approximately 8 inch diameter. 18. Grease a baking tray with little oil. 19. Place pizza base on it and prick with a fork. 20. Spread some pizza sauce over it. 21. Add fresh basil after tearing with hands. 22. Place onion roundels, corn niblets, sun dried tomatoes, panner cubes(cottage cheese cubes) and grated Mozzarella cheese on the base. 23. Add the toppings on the cheese again. 24. Top with three coloured bell pepper, olives and some more Mozzarella cheese. 25. Bake in the pre-heated oven for 15-20 minutes at 200°C. 26. Cut into slices. 27. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
