Ingredients

• 1 Onion
• 2 Red Bell Peppers
• 1 Zucchini
• 1 Eggplant
• 2 Garlic Cloves
• 10 Cherry Tomatoes
• 50g Olive Oil
• 150g Water
• 1 teaspoon Dried Yeast
• 1 teaspoon Sugar
• 300g Bread Flour
• ½ teaspoon Salt
• 40ml Oil
• 1 teaspoon Smoked Paprika
• Olive Oil as needed
• Salt as needed
• Black Pepper as needed

Tools

• Oven
• Parchment paper
• Cooking Chef XL
• Food processor attachment
• Food processor attachment
• Small bowl x5
• Baking tray - large
• Cooking chef xl bowl
• Bowl - large
• Bowl - large
• Lightly floured surface

Method

1. Line a clean baking tray with parchment paper
2. Assemble the Food Processor attachment to the machine
3. Fit the knife blade to the Food Processor bowl
4. Add cherry tomatoes to the Food processor attachment
5. Blend until well blended
6. Transfer purée to small bowl then set aside
7. Remove the knife blade, fit the thick slicing disc
8. Slice onion into the Food processor attachment
9. Transfer onions to small bowl
10. Slice red bell pepper into the Food processor attachment
11. Transfer peppers to small bowl
12. Slice zucchini into the Food processor attachment
13. Transfer zucchini to small bowl
14. Slice eggplant into the Food processor attachment
15. Transfer eggplant to small bowl
16. Attach the Dough Tool
17. Add olive oil, water, dried yeast, sugar, bread flour and salt to the Cooking Chef XL Bowl
18. Lift the Cooking Chef head and fit the heat shield
19. Mix with splashguard fitted until combined - 1 min, Speed Min
20. Mix with splashguard fitted until dough forms - 9 min, Speed 1
21. Lightly oil a clean large bowl
22. Transfer dough to bowl
23. Cover with kitchen towel then set aside - 1 hr
24. Clean Cooking Chef bowl
25. Attach the Stir Tool
26. Add oil to the Cooking Chef XL Bowl
27. Cook with splashguard fitted until hot - 1 min, 120°C, Stir 1
28. Then add garlic clove to the Cooking Chef XL Bowl
29. Cook with splashguard fitted until translucent - 2 min, 120°C, Stir 1
30. Transfer onions to Cooking Chef XL Bowl
31. Cook with splashguard fitted until softened - 5 min, 120°C, Stir 1
32. Transfer peppers to Cooking Chef XL Bowl
33. Add smoked paprika to the Cooking Chef XL Bowl
34. Cook with splashguard fitted until softened - 5 min, 120°C, Stir 1
35. Transfer zucchini to Cooking Chef XL Bowl
36. Cook with splashguard fitted until softened - 5 min, 120°C, Stir 1
37. Transfer eggplant to Cooking Chef XL Bowl
38. Cook with splashguard fitted until softened - 5 min, 120°C, Stir 1
39. Transfer mixture to bowl and let cool
40. Pre-heat oven - 180°C
41. Transfer dough to lightly floured surface
42. Shape into a rectangle
43. Transfer shaped dough to baking tray
44. Add tomato mixture to shaped dough
45. Add vegetables to shaped dough
46. Drizzle with olive oil
47. Season with salt and black pepper
48. Bake until crispy and let cool - 40 min, 180°C
49. Serve

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