Pizza

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

0 of 5

Cooking time: 1 hour +
Serves: Up to 8 people

Made with these products:

Bread Maker BM450

BM450 Program 13 - Pizza Dough

Method

Remove the bread pan from the bread maker and fit the kneader.
Pour the water and olive oil into the bread pan. Add the flour, salt and sugar.
Make a well in the centre of the flour, but not down as far as the liquid and add the yeast.
Insert and lock the bread pan into the bread maker. Select program 13 PIZZA DOUGH from the menu. Press start. Lightly oil a pizza pan or baking sheet.
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") round and place in the prepared pan or on the baking sheet.
Preheat the oven to 220C/425F/Gas 7. Spread the sun-dried tomato paste over the pizza base. Sprinkle with oregano and top with two-thirds of the mozzarella cheese.
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.
Bake for 18-20 minutes, or until golden and serve immediately.

Tip
tsp = 5ml teaspoon
tbsp = 15ml tablespoon

	makes 2 x 30cm (12")	makes 1 x 30cm (12")
Water	250ml	140ml
Olive Oil	1 tbsp	1 tbsp
Unbleached White Bread Flour	450g	225g
Salt	1 1/2 tsp	1 tsp
Sugar	1 tsp	1/2 tsp
Easy Blend Dried Yeast	1 tsp	1/2 tsp
For the Topping
Sun-Dried Tomato Paste	8 tbsp	4 tbsp
Dried Oregano	2 tsp	1 tsp
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	2 tbsp	1 tbsp

Ingredients

Makes 2 x 30cm (12") / Makes 1 x 30cm (12")
Water 250ml 140ml
Olive Oil 1 tbsp 1 tbsp
Unbleached White Bread Flour 450g 225g
Salt 1 1/2 tsp 1 tsp
Sugar 1 tsp 1/2 tsp
Easy Blend Dried Yeast 1 tsp 1/2 tsp
For the Topping
Sun-Dried Tomato Paste 8 tbsp 4 tbsp
Dried Oregano 2 tsp 1 tsp
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 2 tbsp 1 tbsp