Breville BOV550 manual Basic Pizza Dough, Tomato Pizza Sauce, Whole Roasted Garlic

RECIPES

Basic Pizza Dough

Ingredients

3 teaspoons dry yeast

3 teaspoons sugar

3 teaspoons salt

1 tablespoon olive oil

1 cup lukewarm water

425g 00 (strong bakers) flour or plain flour

method

1.Add yeast, sugar, salt, olive oil and water to a large bowl; stir until combined.

2.Fold through flour until just combined, turn out onto a lightly floured surface and knead for 5-10 minutes or until a smooth ball forms.

3.Place dough ball into a lightly oiled bowl, cover with cling wrap. Set aside in a warm drought free place for 30 minutes or until dough has doubled in size. Turn dough out on a floured surface and knock back (punch) the dough to remove excess air, lightly knead.

4.For thin crust, divide dough into 4 x 170g dough balls and set aside until required.

5.For thicker crust, divide dough into 2 dough balls and set aside until required

6.Makes enough for four 30cm (12 inch) thin crust pizzas or two 30cm (12 inch) thicker crust pizza

7.Freeze: 8 weeks, double wrapped in plastic wrap.

TOMATO PIZZA SAUCE

Ingredients

1 x 400g can tomatoes, chopped Pinch of sea salt

Pinch of ground black peppercorns Pinch of dried oregano

Method

1.To make the tomato sauce; Add tomatoes, salt, peppercorns and oregano to a food processor; blend for 30 seconds or until smooth.

2.Makes: 2 cups tomato sauce (enough for eight pizzas).

3.Freeze: 3 months, sealed in an airtight.

WHOLE ROASTED GARLIC

Ingredients

4 whole garlic bulbs Drizzle olive oil Sea salt

Method

1.Cut four square pieces of aluminum foil, large enough to wrap a garlic bulb.

2.Place a garlic bulb into the centre of each foil square and drizzle each with a olive oil; wrap up tightly and place onto baking tray.

3.Using the ‘Bake’ function, preheat the oven for 10 minutes at 210ºC.

4.Place garlic parcels into oven .

5.Reduced temperature to 180ºC and cook for 40 minutes or until garlic is soft. Remove from oven and cool completely.

6.Separate cloves and squeeze out roasted garlic flesh into a bowl. Season with a little sea salt, and mash with a fork to incorporate. Drizzle with extra oil; cover and refrigerate until required.

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