Cooking Method :
Mix yeast with 2 tbsp water along with sugar and salt stir till it dissolves.
Mix whole wheat flour and soya flour in a bowl. Then add the yeast mixture to the flour along with sufficient water and knead.
Later add 2 ½ tsps of olive oil and knead to a soft dough and cover it with a damp cloth and set aside to double in volume.
Once the dough doubles in size, spread it on a floured surface and make it fit the size of the pan using fingers and rolling pin.
Meanwhile let us prepare pizza sauce as a topping for the pizza. Make a cross at the end of the tomatoes with a sharp knife. Immerse the tomatoes in boiling water. When the skin seperates from the flesh take the tomatoes out and let it cool.
Peel off the skin gently using a thin sharp knife. Then cut the tomato's red outer surface and remove the seeds and inside portion to get the desired red color.
Saute the tomato flesh in a non stick pan till they are of a very thick consistency. Then turn off the heat and let it cool.
Heat olive oil in a pan, add chopped garlic and saute for 10-12 seconds on a low flame.
Add the tomato puree and saute for 4-5 minutes. Then add the chopped basil leaves along with required salt and pepper and stir & simmer for 1 to 2 minutes on a low to medium flame. Once cooled, store in a bowl or in a small jar. Refrigerate. Later we can use this as pizza sauce as a topping on pizzas.
Transfer the dough to a pan on medium flame and cover it for some time for the dough to get cooked. After 2-3 minutes, open the lid and turn over the cooked pizza base and spread tomato puree on it. Over that spread onion, tomato sauce, chopped capsicum and cheese. Cover the lid again for 1 to 2 minutes. Open the lid and spread some more chopped onion along with some basil leaves on the pizza.
Pan pizza is ready, transfer it to a plate, cut into wedges and serve hot.