Ingredients

• 1 tablespoon Quick-Rise Yeast
• 140g Water
• 250g Bread Flour
• 1 teaspoon Salt
• 2 tablespoons Olive Oil
• 120g Tomato Purée
• 60g Black Olives
• 150g Button Mushroom
• 2 Mozzarella Cheese
• 50g Prosciutto
• 2 tablespoons Fresh Oregano

Tools

• Oven
• Wooden spoon
• Rolling pin
• kCook Multi
• Kcook bowl
• Work surface
• Baking sheet - 18 x 13"

Method

1. Fit midi blade to kCook bowl
2. Add quick-rise yeast and water to the kCook bowl
3. Fit kCook bowl to kCook Multi
4. Attach lid to kCook bowl
5. Heat with filler cap removed - 2 min, 30°C, speed 5
6. Then add bread flour, salt and olive oil to the kCook bowl
7. Mix with filler cap removed - 15 sec, speed 7
8. Mix with filler cap removed - 2 min, speed 10
9. Remove midi blade from kCook bowl
10. Heat with filler cap fitted - 1 hr, 30°C
11. Transfer content of kCook bowl to work surface
12. Divide into quarters with dough scraper
13. Roll into a circle
14. Pre-heat oven - 220°C
15. Transfer dough to baking sheet
16. Spread with tomato purée evenly between
17. Garnish with black olives, button mushroom, mozzarella cheese and prosciutto
18. Sprinkle with fresh oregano
19. Bake - 10 min, 220°C
20. Cut with pizza cutter
21. Serve