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Home » Recipe » Carbohydrates » Bread » Heritage Wheat Wholegrain Pizza with Summer Pesto and Grilled Vegetables

Heritage Wheat Wholegrain Pizza with Summer Pesto and Grilled Vegetables

Published on August 22, 2014 by Elizabeth Atia 51 Comments
Last Updated on January 28, 2019

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A deliciously wholesome pizza made with 16th & 17th century heritage wheats, grilled vegetables and a roasted red pepper, mozzarella and rocket pesto.

Heritage Wholegrain Pizza with Summer Pesto and Grilled Vegetables

Pizza doesn’t have to be plain, boring and ordinary. Jazz it up a bit with some grilled vegetables and pesto!

My first experience with pizza was from a box. Not a ready-made pizza in a box from the chilled foods section in the supermarket, but a boxed pizza kit. I can’t remember the brand (this is going back 25 years) but it was a red rectangular shaped box and included a sachet of pizza dough mix, a tin of ready-made tomato pizza sauce, a sachet of dried Parmesan cheese and a sachet of mixed herbs.

I absolutely loved that boxed pizza.

It was one of my favourite meals growing up, but I do recall the pizza dough rage I used to get when I tried to spread the dough out on the baking tray and it would tear every… single…. time! I still have a slight aversion to spreading pizza dough out by hand and if I can convince my husband to do it for me I will.

Heritage Pizza with Summer Pesto and Grilled Vegetables

It wasn’t until I was in my mid-teens out on an overnight at a friend’s house when I found out you could put vegetables on a pizza. Vegetables, on a pizza – how extraordinary! There were giant chunks of broccoli (broccoli on a pizza?!), green peppers, red onions (I’d never seen these before), and olives. That pizza changed the way I look at pizza and I have been experimenting every since.

Our home made pizzas (yay for bread makers making the job of dough-making take a whopping 2 minutes of work!) tend to have a home made tomato based sauce (Jamie Oliver’s basic tomato sauce recipe, cooked for at least an hour with the lid off so it reduces all lovely-like), with an Italian deli assortment of meats (pepperoni, chorizo, parma ham, etc.), plenty of vegetables (including broccoli if we have it!) and balls of mozzarella cheese torn over the top. This is our family favourite way, but sometimes I like to do something a little out of the ordinary.

This pizza was created because a) I was out of white bread flour, b) I had 250 grams of Doves Farm Heritage wheat flour sitting in my cupboard since April when I’d bought it to recreate a Mediaeval Horsebread recipe from Ken Follett’s novel Pillars of the Earth (have you read it – it’s fantastic!). It was needing used up. c) I had a jar of Sacla’ Summer Pesto – made from roasted red peppers, mozzarella cheese and rocket – sitting in my cupboard and d) there was a glut of courgettes from my veg box. So I made pizza.

Heritage Wheat Pizza Dough

I confess my husband had a bit of a face on him (“a face like a slapped erse” they say here in Scotland) when I explained what I was making for dinner. Pizza is only pizza if it’s made from white bread flour, tomato sauce and plenty of meat, in his eyes, so he was rather reluctant to try my experiment.

It took a few bites but my husband soon changed his tune and said he would very happily eat that again.

The heritage 16th and 17th century wheat varieties in the Doves Farm flour blend (look out for this in your local wholefoods shop) made a delicious wholesome pizza dough with an earthy flavour, and topped with the summer pesto and grilled vegetables it was really rather lovely indeed. So much so I am sharing the recipe with you all, should you wish to try it for yourselves.

If you would like to win a Sacla’ Pesto Hamper pop over to my Giveaways page and enter!

Table of Contents

  • Heritage Wheat Wholegrain Pizza with Summer Pesto and Grilled Vegetables
      • For the Pizza Dough
      • Toppings
    • Affiliate Links
    • Instructions 
    • Environmental Information
    • OTHER YUMMY PIZZA RECIPES

Heritage Wheat Wholegrain Pizza with Summer Pesto and Grilled Vegetables

A deliciously wholesome pizza made with 16th & 17th century heritage wheats, grilled vegetables and a roasted red pepper, mozzarella and rocket pesto.
0 from 0 votes
Print Rate
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes
Servings: 4 people
Author: Elizabeth

Ingredients

For the Pizza Dough

  • 1 tsp fast-action dried yeast
  • 250 grams Dove’s Farm Heritage Wholegrain flour
  • 1 tsp sea salt
  • 1 tsp honey
  • 2 tbsp sunflower oil
  • 150 ml lukewarm water

Toppings

  • 80 grams Sacla' Summer Pesto
  • 1 red onion
  • 1 green pepper
  • 1 courgette
  • sunflower oil to brush
  • 125 grams mozzarella cheese I prefer to use a ball of cheese in liquid
  • coriander leaves to serve
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Affiliate Links

This recipe card may contain affiliate ingredient and equipment links. As an Amazon Associate I earn from qualifying purchases.

Instructions 

  • Pizza dough method 1 (the lazy way): Pop everything in your bread machine in the manufacturers recommended order, select the dough or pizza cycle and go do something else for awhile
  • Pizza dough method 2 (the calorie burning way): Combine the dry ingredients in a medium sized bowl, add the wet ingredients, stir with a wooden spoon to combine. Turn out onto a floured surface and knead for 10 minutes, adding more flour if necessary to get a non-sticky dough. Place the dough in a lightly oiled bowl, cover with a tea towel and leave to rise in a warm place until doubled in size (about an hour and a half).
  • Meanwhile, cut your green pepper into quarters and slice your courgette into 1/4 inch slices. Brush with sunflower oil and grill until softened. Set aside to cool.
  • After the dough has risen, turn out onto a floured board, punch down and roll out until 1/4 inch thick. Transfer to a non-stick baking tray (I use a silicone baking mat) and press into shape.
  • Preheat oven to 230 C (450 F).
  • Spread the summer pesto over the pizza base, top with sliced red onion, your grilled courgette and green pepper (chop the pepper into smaller pieces first) and torn pieces of mozzarella cheese.
  • Bake in the middle of the oven for 15-20 minutes. Sprinkle with fresh coriander leaves and serve immediately.

Environmental Information

Tried this recipe?Mention @TangoRaindrop or tag #elizabethskitchendiary!

 

Elizabeth's Kitchen Diary

Since this recipe used up the end of a packet of flour and one of a glut of courgettes I am linking up with my No Waste Food Challenge, hosted this month by Laura over at I’d Much Rather Bake Than…

OTHER YUMMY PIZZA RECIPES

Banana, Caramel & Chocolate Dessert Pizza by Glug of Oil
Spinach, Olive & Tomato Flatbread Pizza by Hungry, Healthy, Happy
Na’an Bread Lentil Dal Pizza by Fuss Free Flavours
Slow Roast Tomato & Pesto Pizza by The Big Spud
Puff Pizza Pie with Pesto by Tinned Tomatoes

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Elizabeth’s Kitchen Diary was sent a selection of Sacla’ pestos for review. All opinions expressed are our own. This is not a paid post.

Filed Under: Bread, Carbohydrates, Recipe, Vegetarian Tagged With: Doves Farm, Heritage Flour, Pizza, Sacla Pesto, Vegetarian

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Comments

  1. Kim Styles says

    July 16, 2017 at 6:17 pm

    that looks a treat, healthy yet delicious and I adore coriander

    Reply
  2. Ursula Hunt says

    April 26, 2015 at 11:41 am

    Homemade pizza is so easy and beats shop bought anytime

    Reply
  3. Paul Wilson says

    February 23, 2015 at 3:06 am

    Wholegrain pizza sounds great and healthier than regular pizza.

    Reply
  4. carolyn joyce says

    February 7, 2015 at 11:02 pm

    This looks lovely. I’m not vegetarian but my mum prefers veg meals

    Reply
  5. Debbie Skerten says

    November 10, 2014 at 4:11 pm

    I could just eat that now. Looks yum x

    Reply
  6. Sam Williams says

    September 26, 2014 at 10:16 am

    Tried this last weekend – which of your recipes shall I try this one?

    Reply
  7. Sam Williams says

    September 24, 2014 at 6:55 am

    My favourite of the Sacla pestos is the fiery chili one – might have to try it with this

    Reply
  8. Heather Walsh says

    September 23, 2014 at 12:59 pm

    This looks gorgeous. I will have to try it out soon.

    Reply
  9. Sam Williams says

    September 22, 2014 at 10:11 am

    Tried it – loved it!

    Reply
    • Elizabeth says

      September 22, 2014 at 10:32 am

      Yay! 😀 That’s made my day, thank you!

      Reply
  10. Sam Williams says

    September 19, 2014 at 10:15 am

    Love this! I’m going to try it this weekend

    Reply
  11. bev says

    September 16, 2014 at 10:00 am

    Looks delicious!

    Reply
  12. Felicity Kelly says

    September 13, 2014 at 8:35 am

    This looks delicious, Pesto is my favourite accompaniment to anything!yum

    Reply
  13. sarah brooker says

    September 10, 2014 at 7:19 am

    i would swap the courgette for mushrooms.

    Reply
    • Elizabeth says

      September 10, 2014 at 9:25 am

      Don’t knock it until you try it! 😉

      Reply
  14. faye huntington says

    September 7, 2014 at 3:57 pm

    this looks delicious! I would love to give this recipe a go sometime soon! 🙂

    faye xx

    Reply
  15. Keri Jones says

    September 2, 2014 at 2:20 pm

    mmmm sounds yummy, I love pesto on pizza. We have a bread maker somewhere so I may give this a go 🙂 x

    Reply
  16. jackie chapman says

    September 2, 2014 at 12:04 pm

    this looks delicious! I must confess I have not made pizza myself from scratch before but I am tempted to give it a go!

    Reply
  17. rebecca nisbet says

    September 1, 2014 at 8:44 am

    this looks delicious!

    Reply
  18. Galina V says

    August 30, 2014 at 7:35 pm

    Gorgeous pizza! Love the chargrilled courgettes, it all looks very inspired. Have pinned already.

    Reply
    • Elizabeth says

      August 31, 2014 at 2:51 pm

      Aw thanks Galina! 🙂

      Reply
  19. Eleanor Wigmore says

    August 26, 2014 at 3:35 pm

    This looks divine! Right up my street (scribbling down recipe as I type!)

    Reply
    • Elizabeth says

      August 31, 2014 at 2:50 pm

      Heehee! 🙂 There’s a print button in the opaque title section of the recipe, just to save your lead pencil! 😉

      Reply
  20. Mary K says

    August 24, 2014 at 10:52 am

    OMG this looks sooo good! Thanks for the recipe, I’m definitely gonna try it soon 🙂 x

    Reply
    • Elizabeth says

      August 31, 2014 at 2:49 pm

      So glad you like the look of it – do let me know what you think if you make it!

      Reply
  21. Tracy Nixon says

    August 23, 2014 at 6:24 pm

    This looks delicious! I adore roasted vegetables!

    Reply
    • Elizabeth says

      August 31, 2014 at 2:48 pm

      Thanks Tracy, me too! 🙂

      Reply
  22. Maya Russell says

    August 23, 2014 at 8:06 am

    Looks like it’s good & healthy. The wholegrain is also a major plus.

    Reply
    • Elizabeth says

      August 23, 2014 at 8:18 am

      I think the wholegrain dough is a big plus too. I’d like to incorporate more wholefoods into our diet but sometimes getting the family to agree to that can be difficult!

      Reply
  23. Paul Wilson says

    August 22, 2014 at 10:28 pm

    Cool. I’ve been looking for a good wholegrain pizza recipe.

    Reply
    • Elizabeth says

      August 23, 2014 at 8:13 am

      I hope you try it and like it Paul – look out for the flour in your local whole foods shop.

      Reply
  24. Sarah (@tamingtwins) says

    August 22, 2014 at 9:31 pm

    Really interested to read this Elizabeth as I’m always tinkering with my pizza dough recipe. I’ve just started using a wheat sourdough one but fancy trying it with my rye sourdough, you’ve inspired me to try other flours too 🙂

    Reply
    • Elizabeth says

      August 23, 2014 at 8:12 am

      Ooh sourdough pizza sounds amazing! That would give it a really crunchy crust, I think. Sounds lovely!

      Reply
  25. Dannii @ Hungry Healthy Happy says

    August 22, 2014 at 3:24 pm

    This looks delicious! Thanks for including my recipe too.

    Reply
    • Elizabeth says

      August 23, 2014 at 8:11 am

      Thanks Danni, and my pleasure!

      Reply
  26. Stuart Vettese says

    August 22, 2014 at 1:56 pm

    Even though it is officially Sumtumn (c) this makes me feel very summery. Those charred courgette really set the whole pizza off. Delicious Elizabeth!

    Reply
    • Elizabeth says

      August 23, 2014 at 8:09 am

      Sumtumn, love it! That describes this weather perfectly 🙂 Glad you like to look of the pizza. I thought the charred courgettes worked really well too, visually, especially in contrast to the orange sauce.

      Reply
  27. Laura says

    August 22, 2014 at 1:33 pm

    Mmmmmm. This would have been a far better lunch than what I’ve just had, even though I really enjoyed it. I doubt your husband will question your pizza experiments again after this and I think you deserve to be a bit smug at being right too =)

    Reply
    • Elizabeth says

      August 23, 2014 at 8:08 am

      Heheee, thanks Laura! Now I’m curious to know what you had for lunch!

      Reply
  28. Jan Bennett @GlugofOil says

    August 22, 2014 at 1:01 pm

    Now that’s what I call a pizza! Made me hungry now.

    Reply
    • Elizabeth says

      August 23, 2014 at 8:02 am

      Thanks Jan 🙂

      Reply
  29. Fiona Naughton says

    August 22, 2014 at 11:19 am

    This pizza looks so delicious, such a fab dinner option, especially for the weekends. Thanks for sharing the recipe and the method 🙂

    Reply
    • Elizabeth says

      August 22, 2014 at 12:11 pm

      Thanks Fiona 🙂

      Reply
  30. sophie says

    August 22, 2014 at 11:13 am

    oh wow looks very yummy! might do this for tea tomorrow night.

    Sophie
    xx
    http://www.pocockins.co.uk

    Reply
    • Elizabeth says

      August 22, 2014 at 12:10 pm

      Ooh I hope you enjoy it 🙂 Pizza at the weekend is the best!

      Reply
  31. Nazima says

    August 22, 2014 at 11:00 am

    love homemade pizza and yours looks delicious!

    Reply
    • Elizabeth says

      August 22, 2014 at 12:11 pm

      Thanks Nazima 🙂 I was really pleased with my creation!

      Reply

Trackbacks

  1. Eggplant and Double Green Pizza (and Calzone!) with Foolproof Wholewheat Dough – Easy Low Cal Recipes says:
    February 20, 2017 at 11:07 pm

    […] Wholegrain Pizza with Summer Pesto and Grilled Vegetables – Elizabeth’s Kitchen Diary […]

    Reply
  2. Avocado Chocolates says:
    September 6, 2014 at 1:19 pm

    […] them in mince and tatties, I’ve put them in lasagne topped with wild garlic pesto and grilled them for a pizza. Next on my list (possibly today) is to try making courgette ‘noodles’ with a vegetable […]

    Reply
  3. Simple and in Season – 50 Sensational Summer Recipes says:
    September 2, 2014 at 10:19 am

    […] 4. Heritage Wheat Pizza with Grilled Vegetables and Summer Pesto by Elizabeth’s Kitchen Diary. Get the recipe. 5. Okonomiyaki – Japanese Pancakes by How To Cook Good Food. Get the recipe. 6.  Beef […]

    Reply
  4. New in Elizabeth’s Kitchen #1 says:
    August 26, 2014 at 1:17 pm

    […] These jars are nearly all gone now as they make such a great stand-by meal when you are in a hurry. I particularly like the Al Forno bake in sauces and the wild garlic pesto (which I used to make a Grilled Veggie Lasagne) and the Summer Pesto which I used as a pizza topping on a heritage wholegrain pizza with grilled vegetables. […]

    Reply

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Daydream adventurer. Expat Canadian. Foodie. Calls Shetland home - for now. One eye is always on the horizon. Read More…

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