Ingredients

• Mozzarella Cheese as needed
• 75g Red Onion
• 30g Cherry Tomatoes
• 75g Orange Bell Pepper
• 75g Yellow Bell Pepper
• 75g Green Bell Pepper
• 1 tablespoon Dried Yeast
• 120g Water
• 3 tablespoons Olive Oil
• 250g Plain Flour
• ½ teaspoon Salt
• 50g Passata
• 3 tablespoons Tomato Purée
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 2 teaspoons Dried Thyme

Tools

• Oven
• Cooking Chef XL
• Cooking chef xl bowl
• Baking tray - large
• Lightly floured surface
• Medium bowl

Method

1. Attach the Dough Tool
2. Add dried yeast and water to the Cooking Chef XL Bowl
3. Lift the Cooking Chef head and fit the heat shield
4. Heat with splashguard fitted until dissolved - 5 min, 30°C, Speed OFF
5. Then add olive oil, plain flour and salt to the Cooking Chef XL Bowl
6. Mix with splashguard fitted until dough forms - 10 min, Speed 1
7. Remove the Dough Tool
8. Heat with splashguard fitted until doubled in size - 1 hr, 30°C, Speed OFF
9. Pre-heat oven - 220°C
10. Flour a clean baking tray
11. Transfer dough to lightly floured surface
12. Roll out into a rectangle, approximately 35 x 45 cm
13. Transfer shaped dough to baking tray
14. Add Passata, tomato purée, garlic powder, onion powder and dried thyme to a clean medium bowl
15. Mix until combined
16. Spread the tomato mixture onto the dough
17. Top with mozzarella cheese, red onion, cherry tomatoes, orange bell pepper, yellow bell pepper and green bell pepper
18. Bake - 18 min, 220°C
19. Remove from oven and let cool
20. Serve hot

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