Vegan pizza

PIZZA ; the word it self reveals a lot of emotions, love and seduction so what can I say more about this classic and beloved Italian invention lets say, so let me tell you about it's history 
So The history of pizza begins in antiquity, when various ancient cultures produced flatbreads with toppings.

The precursor of pizza was probably the focaccia, a flat bread known to the Romans as panis focacius, to which toppings were then added. Modern pizza developed in Naples, when tomato was added to the focaccia in the late 18th century. Neapolitan pizza itself is believed to have originated from a similar dish called Jeyoun.
The word pizza was first documented in AD 997 in Gaeta and successively in different parts of Central and Southern Italy. Pizza was mainly eaten in the country of Italy and by emigrants from there. This changed after World War II, when Allied troops stationed in Italy came to enjoy pizza along with other Italian foods. (source: Wikipedia )

For me Pizza is not my favourite food to eat but defiently is my favourite food to cook, its so satisfiying when I get to see my family get exited when I say that I'm cooking pizza for lunch , lately I started to make them a healthy version but they didn't notice any difference in the taste but they felt so much fuller and they ate less.
This recipe is a vegan and its my favourite one but you can put your own favourite topping on the crust.

Ingredients:

For the crust:

½ cup of yogurt (110g)

2 tbs of olive oil

2 Cups of whole wheat flour

1 ½ Normal flour

1 1/4  cups warm water (45°C/110°F)

1 sachet of dry yeast

1 tsp of sugar

Pinch of salt

For the sauce:

400g of tomato pure

1 tsp of harissa paste

1tsp of coriander

1 clove of garlic

A pinch of salt

Toppings:

One onion

2 green peppers

One tomato

One big eggplant

One zucchini

Olive oil

Basil or oregano

Method:

1.   In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.

2.   Stir the olive oil, yogurt and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

3.   When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 4 pieces for 4 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.

4.   Prepare the sauce by putting all its ingredients in a pan with 1 cup of water and cook for 30 minutes on medium high heat

5.   Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with the sauce and vegetables.

6.   Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

مكونات:

بالنسبة للقشرة:

½ كوب من الياغورت (110 ج)

2 مغرفة من زيت الزيتون

2 كاس من فارينة القمح الكامل

1 كاس الطحين العادي

1 1/4 كاس ماء دافئ (45 درجة مئوية / 110 درجة فهرنهايت)

1 كيس من الخميرة الفورية 

1 مغرفة صغيرة السكر

شوية ملح

للصلصة:

400غ طماطم مرحية

1 مغرفة صغيرة هريسة

1 مغرفة صغيرة تابل

1سنة ثوم

قليل من الملح

الزينة:

بصلة

2 فلفل أخضر

1 طماطم

1 باذنجان كبيرة

1 قرع أخضر

زيت زيتونة

حبق أو أوزعتر

طريقة:

1. في وعاء كبير، حط السكر في الماء الدافي مع الخميرة، خليها لمدة 10 دقيقة، 

2. حط زيت الزيتونة والياغورت والملح مع الخميرة و خلطهم مع الفرينة و و و اعجنها لمدة 10 دقيقة.و حط العجين في صحفة مزيتة، و غطيها بمنديلة،  في مكان دافئ حتى يتضاعف حجمها، حوالي 1 ساعة.

3. بعد ما تتضاعف العجينة، ضع العجينة على الرخامة و قسمها إلى 4 قطع و حلها بقلقال

4. ل الصوص حط المكونات في طنجرة مع كاس ماء وغليها لمدة 30 دقيقة على حرارة متوسطة متوسطة

5. سخن الفور(220 درجة مئوية)و ادهن العجينة بالزيت و حط قوقها   الصوص والخضرة

6. خليها اطيب لمدة 16 إلى 20 دقيقة (حسب الخشن).