Whole Wheat Pesto Pizza Recipe – Olive, Corn & Capsicum Topping

Last Updated on 2 months by Neha Deshmukh

Whole Wheat Pesto Pizza Recipe – Olive, Corn & Capsicum Topping

Introduction

Okay, let’s be real – who doesn’t love pizza? But sometimes, you crave something a little…better. Something a little healthier, a little more flavorful, and just a whole lot more you. That’s exactly how this whole wheat pesto pizza came to be! I first made this when I was trying to sneak more whole grains into my family’s diet, and it was a huge hit. The vibrant pesto, sweet corn, and salty olives are just a winning combination. Plus, it’s surprisingly easy to make!

Why You’ll Love This Recipe

This isn’t your average pizza night. Here’s why you’ll fall in love:

• Healthy & Delicious: Whole wheat flour adds a lovely nutty flavor and a boost of fiber.
• Bursting with Flavor: Pesto, fresh veggies, and olives create a delightful taste sensation.
• Easy to Customize: Feel free to swap out the toppings for your favorites!
• Quick & Simple: From start to finish, this pizza comes together in under an hour.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 3 cups whole wheat flour (about 360g)
• 1 teaspoon instant yeast (about 3g)
• ½ teaspoon sugar (about 2g)
• 1 teaspoon salt (about 6g)
• 1 tablespoon lemon juice (about 15ml)
• 3 tablespoons olive oil (about 45ml)
• 1 cup water (about 240ml)
• 1 medium onion, chopped
• 1 medium capsicum (bell pepper), chopped
• 1 medium tomato, chopped
• ½ cup steamed corn kernels (about 80g)
• 7-8 black olives, sliced
• ½ cup pesto sauce (about 120g)
• As required mozzarella cheese, shredded
• As required dried oregano
• As required chili flakes (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Whole Wheat Flour: Don’t be scared of whole wheat! It gives this pizza a lovely texture and a slightly nutty flavor. You can also use a mix of whole wheat and all-purpose flour if you prefer.
• Pesto Sauce: I highly recommend a good quality pesto. Homemade is amazing if you have the time, but a store-bought pesto works perfectly well. Look for one made with basil, pine nuts, garlic, Parmesan cheese, and olive oil.
• Olives: Kalamata olives are my personal favorite for their rich, briny flavor, but feel free to use any type you enjoy! Green olives, black olives – they all work beautifully.
• Corn: Steaming the corn brings out its sweetness. Frozen corn, thawed, works great too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Activate the Yeast: In a bowl, combine the yeast, sugar, and water. Give it a gentle stir and let it sit for about 5 minutes, until it gets foamy. This means the yeast is alive and kicking!
2. Make the Dough: Add the whole wheat flour, salt, olive oil, and lemon juice to the yeast mixture. Mix everything together until a shaggy dough forms.
3. Knead, Knead, Knead: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until it becomes smooth and elastic. It might be a little sticky at first, but resist the urge to add too much flour.
4. Let it Rise: Place the dough in a lightly oiled bowl, cover it with a clean cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
5. Prep the Veggies: While the dough is rising, preheat your oven to 250°C (482°F). Chop the onion, capsicum, and tomato.
6. Shape the Pizza: Divide the dough into 7 equal portions. Roll each portion into a thin crust.
7. Assemble the Pizza: Place each crust on a greased baking tray. Spread a generous amount of pesto sauce evenly over each crust.
8. Add the Toppings: Sprinkle with mozzarella cheese, chopped onions, capsicum, tomato, corn kernels, and sliced olives.
9. Bake to Perfection: Bake for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
10. Finish & Serve: Sprinkle with dried oregano and chili flakes (if using). Serve hot and enjoy!

Expert Tips

• For a crispier crust, preheat a pizza stone in the oven before baking.
• Don’t overload the pizza with toppings, or the crust might become soggy.
• If you don’t have time to make your own dough, you can use store-bought whole wheat pizza dough.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

• Vegan Pesto Pizza Adaptation: Use a vegan pesto sauce and vegan mozzarella cheese. My friend Sarah swears by the cashew-based pesto she makes!
• Gluten-Free Whole Wheat Pizza Adaptation: Substitute the whole wheat flour with a gluten-free flour blend. Make sure it’s a blend designed for baking.
• Spice Level Adjustment: Add more chili flakes for a spicier kick. My husband loves a really fiery pizza!
• Festival Adaptations: During Navratri or other fasting periods, you can use a rock salt (sendha namak) instead of regular salt and look for fasting-friendly pesto options (often made without garlic).

Serving Suggestions

This pizza is delicious on its own, but here are a few ideas for serving:

• Serve with a side salad for a complete meal.
• Pair it with a glass of your favorite Italian soda.
• Cut into smaller slices for a party appetizer.

Storage Instructions

• Leftover Pizza: Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
• Dough: You can store the pizza dough in the refrigerator for up to 24 hours. Let it come to room temperature before rolling it out.

FAQs

What is the best way to knead whole wheat dough?

Whole wheat dough can be a bit tougher to knead than all-purpose flour dough. Be patient and use a firm, rhythmic motion. If the dough is too sticky, add a little flour, one tablespoon at a time.

Can I make the dough ahead of time?

Yes! You can make the dough a day ahead and store it in the refrigerator. Just let it come to room temperature before rolling it out.

What kind of pesto sauce works best for this pizza?

A good quality basil pesto is classic, but you can experiment with other flavors like sun-dried tomato pesto or kale pesto.

Can I use fresh corn instead of steamed corn kernels?

Absolutely! If you’re using fresh corn, you’ll need to blanch it for a few minutes before adding it to the pizza.

How can I adjust the baking time for a crispier crust?

Increase the oven temperature slightly and bake for a few extra minutes. Keep a close eye on it to prevent burning.

Is this pizza suitable for kids?

Definitely! You can adjust the amount of chili flakes to make it kid-friendly. My little ones love picking off the olives and corn!