Pizza

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • 0 of 5
  • Course: Main dishes

Can be made with these products:

BM900 Program 9

Method

  1. Remove the bread pan from the bread machine and fit kneader.
  2. Pour the water and olive oil into the bread pan. Add the flour, salt and sugar.
  3. Make a well in the centre of the flour, but not down as far as the liquid and add the yeast.
  4. Insert and lock bread pan into the bread machine. Select program 9 PIZZA DOUGH from the menu. Press start. Lightly oil a pizza pan or baking sheet.
  5. At the end of the cycle, turn the dough out onto a lightly floured surface. Gently knock back the dough. Roll out into a 30 cm (12 in) round and place in the prepared pan or on the  baking sheet.
  6. Preheat the oven to 2200C/4250F/gas 7. Spread the sun-dried tomato paste over the pizza base. Sprinkle with oregano and top with two thirds of mozzarella cheese.
  7. Scatter with tomatoes, peppers, mushrooms, dolcellate cheese, parma ham, remaining mozzarella and parmesan cheese and basil leaves. Season with salt and pepper and drizzle with olive oil.
  8. Bake for 18-20 minutes, or until golden brown and serve immediately.

Tip
tsp = 5ml teaspoon
tbsp = 15ml tablespoon

  Makes 2 x 30 cm (12) Makes 1 x 30cm (12)
Water 250ml 140ml
Olive Oil 1tbsp 1tbsp
Unbleached white bread flour 450g 225g
Salt 1 1/2tsp 1tsp
Sugar 1tsp 1/2tsp
Eay blend dried yeast 1tsp 1/2tsp
For the topping:    
Sun-dried tomato paste 8tbsp 4tbsp
Dried oregano 2tsp 1tsp
Mozzarella cheese, sliced 280g 140g
Fresh plum tomatoes, roughly chopped 8 4
Yellow pepper, seeded and cut into thin strips 1 1/2
Green pepper, seeded and cut into thin strips 1 1/2
Mushrooms, sliced 100g 50g
Dolcellate cheese, cut into small pieces 100g 50g
Parma ham, torn into pieces 100g 50g
Freshly grated parmesan cheese 50g 25g
fresh basil leaves 12 6
Salt and freshly ground black pepper    
Olive Oil 2tbsp 1tbsp

Ingredients

Makes 2 x 30 cm (12) / Makes 1 x 30cm (12)
Water 250ml 140ml
Olive Oil 1tbsp 1tbsp
Unbleached white bread flour 450g 225g
Salt 1 1/2tsp 1tsp
Sugar 1tsp 1/2tsp
Eay blend dried yeast 1tsp 1/2tsp
For the topping:
Sun-dried tomato paste 8tbsp 4tbsp
Dried oregano 2tsp 1tsp
Mozzarella cheese, sliced 280g 140g
Fresh plum tomatoes, roughly chopped 8 4
Yellow pepper, seeded and cut into thin strips 1 1/2
Green pepper, seeded and cut into thin strips 1 1/2
Mushrooms, sliced 100g 50g
Dolcellate cheese, cut into small pieces 100g 50g
Parma ham, torn into pieces 100g 50g
Freshly grated parmesan cheese 50g 25g
fresh basil leaves 12 6
Salt and freshly ground black pepper
Olive Oil 2tbsp 1tbsp

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