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1
Put both the flour and wheat bran in a bowl and mix to combine.
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2
Dissolve sugar and salt in a little water.
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3
In another small bowl, dissolve yeast in a little warm water.
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4
Add the 2 wet mixtures to the dry flour-bran mixture.
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5
Add 1 tablespoons oil and mix well.
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6
Add enough water to make a soft dough.
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7
Dab a few drops of oil on the dough, cover with a wet muslin cloth and keep aside for 45 minutes to ferment in a warm place.
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8
Apply some more olive oil and knead the dough to remove excess air.
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9
Keep covered for 30 minutes.
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10
Pre-heat oven to 200C.
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11
To prepare pizza sauce, heat olive oil in a pan.
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12
Add onion, garlic, tomato concasse and saute for a few minutes.
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13
Stir in tomato puree, salt and black pepper.
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14
Fold in fresh oregano and simmer for 5 minutes.
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15
Add dried oregano mix and remove from heat.
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16
Dust table top with a little flour.
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17
Roll out a portion of the dough on the table top to form a thin roundel of approximately 8 inch diameter.
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18
Grease a baking tray with little oil.
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19
Place pizza base on it and prick with a fork.
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20
Spread some pizza sauce over it.
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21
Add fresh basil after tearing with hands.
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22
Place onion roundels, corn niblets, sun dried tomatoes, panner cubes(cottage cheese cubes) and grated Mozzarella cheese on the base.
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23
Add the toppings on the cheese again.
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24
Top with three coloured bell pepper, olives and some more Mozzarella cheese.
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25
Bake in the pre-heated oven for 15-20 minutes at 200C.
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26
Cut into slices.
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27
Serve hot.
