Bread & Pizza
247
Dish: bowl
Oven Accessory: no accessory then greased enamel shelf in lower
position
250g (9oz) strong bread flour
5ml (1tsp) sachet dried yeast
3 ml (1/2 tsp) salt
10ml (2tsp) olive oil
150ml (1/4 pt) warm water
Topping:
1 red onion, cut into rings
2 cloves garlic, crushed
400g (14oz) tomatoes on the vine
12 pitted black olives
16 capers
30ml (2tbsp) olive oil
5ml (1tsp) chilli flakes
5ml (1tsp) mixed herbs
12 basil leaves
150g (5oz) mozzarella, grated
In a large bowl combine the flour, yeast and salt. Add the oil and gradually add enough
warm water until you have a soft dough. Turn onto a floured surface and knead for 10
mins. Roll out to a 30cm x 20cm (12"x8”) rectangle. Place on enamel shelf. Cover and
prove until the dough has doubled in size in a warm place or on CONVECTION 40°C.
Place the onion and garlic in a bowl. Place on base of oven and cook on HIGH
MICROWAVE for 3 mins. Add the tomatoes, olives, capers and olive oil and cook on HIGH
MICROWAVE for 5 mins. Preheat oven on CONVECTION 300°C. Spread the topping over
the dough and sprinkle with remaining ingredients. Place shelf in oven and cook on
CONVECTION 300°C for 10-12 mins.
Cooking method
Ingredients
Pizza Alle Cipole
