Pizza

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

  • 0 of 5
  • Cooking time: 
  • Serves: Up to 6 people

Made with these products:

BM260 and BM366 Program 8

Method

  1. Remove the bread pan from the bread maker and fit the 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 as far down as the liquid and add the yeast.
  4. Insert and lock the bread pan into the bread maker. Select program 8 PIZZA DOUGH from the menu. Press start. Lightly oil a pizza pan or a 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 30cm (12 in) round and place in the prepared pan or on a baking sheet.
  6. Preheat the oven to 220 oC/425F/gas mark 7. Spread the sun-dried tomato paste over the pizza base. Sprinkle the oregano and top with 2/3 of the 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 and serve immediately.

Ingredients

For 2 x 30cm (12 in) 
250ml water 
1tbsp olive oil 
450g unbleached white bread flour 
1 1/2tsp salt   
1tsp sugar 
1tsp easy blend dried yeast 
For the topping:
8tbsp sun-dried tomato paste 
2tsp dried oregano  
280g mozzarella cheese, sliced   
8 fresh plum tomatoes, roughly chopped  
1 yellow pepper, seeded and cut into thin strips 
1 green pepper, seeded and cut into thin strips 
100g mushrooms, sliced 
100g dolcellate cheese, cut into small pieces 
100g parma ham, torn into pieces 
50g freshly grated parmesan cheese
12 fresh basil leaves
2tbsp salt and freshly ground black pepper to taste to taste olive oil

For 1 x 30cm (12 in) 
140ml water 
1tbsp olive oil 
225g unbleached white bread flour 
1tsp salt  
1/2tsp sugar 
1/2tsp easy blend dried yeast  
For the topping:
4tbsp sun-dried tomato paste  
1tsp dried oregano 
140g mozzarella cheese, sliced  
4 fresh plum tomatoes, roughly chopped 
1/2 yellow pepper, seeded and cut into thin strips 
1/2 green pepper, seeded and cut into thin strips 
50g mushrooms, sliced 
50g dolcellate cheese, cut into small pieces 
50g parma ham, torn into pieces
25g freshly grated parmesan cheese 
6 fresh basil leaves
1tbsp salt and freshly ground black pepper to taste to taste olive oil

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