- 25g yeast
- 200ml water
- 1 teaspoon salt
- 160g whole wheat flour
- 200g plain flour
- 50ml canola oil
For the sauce:
- 1 table spoon canola oil
- 2 gloves of garlic, crushed
- 50ml canned tomato sauce
- 1/2 table spoon oregano
- 1 teaspoon herbal salt
- 1/4 teaspoon cayenne pepper
For the crust and toppings:
- 100g Philadephia Cream Cheese
- 200g grated edam cheese
- 1 tomato, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- Dissolve the yeast in lukewarm water then add salt and about third of the flours and mix with a spatula.
- Add remaining flour and the oil and knead by hand or if you prefer in bread machine or with KitchenAid using the dough hook.
- Continue kneading until the dough is elastic and comes clean off the bowl.
- Cover the bowl and leave it to rise for 20-30 minutes while you prepare the toppings.
Preparing the sauce
- Place the canola oil in a pot and heat on a stove.
- Add crushed garlic and spices to the hot oil and mix.
- Add tomato sauce, bring to boil and then simmer for 15 minutes stirring occasionally.
Preparing the toppings and baking
- Preheat oven to 250ºC and line a baking sheet with a baking paper.
- Cut the vegetables, grate the cheese and place the cream cheese in a piping bag or a Ziploc bag with one end cut open for piping.
- Lightly flour a surface big enough to roll our a family sized pizza. You may roll it directly on a baking paper to make the move to baking sheet easier.
- Take your risen dough and roll it our in to as big round as you can do without holes.
- Pipe the cream cheese about 3cm from the edges, going all the around.
- Fold the edges over the cream cheese pinching the ends so it won’t open up in the oven.
- Lift it on the baking sheet, adjusting the shape to fit the sheet, then spread the tomato sauce evenly on top
- Add the grated cheese and rest of the toppings.
- Bake in your preheated oven for about 25 minutes.
Serve hot accompanied with a nice green salad and glass of wine.