Chapati Pesto Pizza
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A quick pizza you can make in under 30 minutes using fresh home made chapati dough. Chapati is a type of flat bread made without yeast. You can also make crackers using the same recipe. This is a much loved pizza in our home because it’s fresh and filling without feeling bloated, and takes no time at all, and each person gets a pizza of their own with their favourite toppings.
Chapati Pesto Pizza with Zucchini, Spinach and Goat Cheese, satisfying without making you feel bloated because there is no yeast in the dough which makes the bread rise. Yeast is bacteria that competes with your friendly gut bacteria, and too much yeast can cause bloating, gas, constipation, and other digestive issues.
Chapati Pesto Pizza
Yield: Two thin 10-inch pizzas
Prep Time: 20 minutes
Cook Time: 12 minutes
INGREDIENTS
CHAPATI DOUGH - 5 minutes with kneading
1 ¼ cups + 2 tsps more all-purpose einkorn flour, or all-purpose flour
¼ - ½ tsp salt to suit your taste
⅓ cup water
2 tsps olive oil
PESTO - 10 minutes
1 cup basil leaves, stemmed
⅓ cup or pine nuts or cashews
⅓ cup olive oil
¼ tsp salt
TOPPINGS
1 medium zucchini cut 1/8 inch rounds
2 handfuls of spinach
2 asparagus spears (optional)
50 grams goat cheese, about ½ cup
50 grams mozzarella cheese, about ⅓ cup
1 small thai green chili, cut in small pieces (optional)
INSTRUCTIONS
Preheat oven to 350°F / 188°C before making dough and pesto.
Make dough, combining flour, salt, warm water, and olive oil. Combine all together, and knead the dough. This recipe makes 260 grams of chapati dough. Divide dough into 2 balls. Coat each ball of dough with a bit of flour. Set aside and cover with a dish towel.
Cut the vegetables thinly, separated into 3 bowls, and coat with olive oil.
Make basil pesto- in a food processor, pulse basil and pine nuts or cashews in a food processor until coarse, add olive oil and salt and blend on low setting for about 15-20 seconds. Set aside. If you plan on using thai green chili, separate pesto into 2 bowls and add chili to one.
Roll out 2 balls of dough side by side on a parchment-covered, flour-dusted cookie sheet.
Spread pesto on the chapatis, and top with vegetables, then with cheese. To remember which one has the thai green chili pesto, put the top stem of the chili pepper in the centre.
Bake for 10-12 minutes or until edges of chapati are light golden brown.
Drizzle with a bit of olive oil right before serving.
Enjoy!
Ready for the oven. Bake Chapati Pizzas for 12 minutes or until edges are brown
L - with Thai green chili, goat cheese, zucchini and asparagus
R - with mozzarella cheese and zucchini