RECIPES
PIZZA DOUGH
Yield: Two 13 pizza doughs
¾Cup + 2 tablespoons (210 ml) Warm water
1 ¾ Teaspoons (8 ml) Quick Rise Instant Yeast
1 Teaspoon (5 ml) Honey
2 Cups (500 ml) Unbleached all purpose flour
3 Tablespoons (45 ml) Yellow cornmeal (optional)
1 Teaspoon (5 ml) Kosher salt
1.In a small bowl, dissolve the honey in water. Sprinkle the yeast on top of the water and let stand for 3 minutes. In a medium bowl, mix together the flour, cornmeal (if using) and salt. Pour the water/yeast mixture into the flour and mix to form a ball. Transfer the contents onto a working surface and knead the dough for approximately 7 to 10 minutes or until you have formed a smooth and elastic dough.
2.Grease the bottom and sides of a clean medium size bowl with olive oil (approximately 1 teaspoon).
3.Place the ball inside the bowl; turn it over to grease the underside. Cover the bowl lightly with plastic wrap and set aside.
Allow the dough to rise approximately 30 minutes.
4.When the dough is proofed, divide it in half. Stretch the dough to fit the Breville non-stick pizza pan and top with your favorite toppings.
5.To bake the pizza turn the funtion dial until the indicator on the LCD screen points to PIZZA function.
6.De-select the FROZEN and CONVECTION settings. Bake the pizza for the default temperature time.
TIP: For a crispier crust, add one more minute.
PIZZA RECIPE SUGGESTIONS
There are no right or wrong pizza combinations. The best ingredients could be the leftovers found in your very own fridge. Here are some of our suggestions to wet your palate.
Margherita
½cup Tomato Sauce (Page 57), ¾ cup torn bocconcini cheese, fresh basil and fresh oregano for garnish. Drizzle with olive oil. Bake using the default PIZZA setting, de-select the FROZEN and CONVECTION settings and press START/CANCEL to activate.
Moda
Spread ½ cup Tomato Sauce (Page 57) on the dough, decorate with torn fresh basil, sprinkle ½ cup mozzarella cheese, 1/3 cup crumbled goat cheese, 1/3 cup Balsamic Caramelized Onions (Page 56), ¼ cup dry black olives, 10 cherry tomato halves (seeded and water removed) or Roasted Yellow Peppers (Page 54) and ¹/³ cup Roasted Chicken Breast (Page 56).
Bake using the default PIZZA setting, de-select the FROZEN and CONVECTION settings and press START/CANCEL to activate.
Parma-Zola
Drizzle olive oil on the rolled pizza dough. Spread artichoke puree and top with three slices torn Prosciutto di Parma, thinly sliced sundried tomatoes and
dot with Gorgonzola cheese and lightly toasted walnuts. Bake using the default PIZZA setting, de-select the FROZEN and CONVECTION settings and press START/ CANCEL to activate.
After baked, drizzle with basil oil.
RECIPES
Troppo Picante
Spread ¾ cup Tomato Sauce (Page 57), 5 slices hot soppresatta salami, sliced green olives, hot peppers, and smoked mozzarella cheese. Bake using the default PIZZA setting, de-select the FROZEN and CONVECTION settings and press START/ CANCEL to activate. If desired, serve with a drizzle of hot oil.
Tre-Funghi
Spread ¾ cup Tomato Sauce for pizza (Page 57). Sauté button, oyster and Portobello mushrooms in butter with garlic, freshly chopped rosemary and thyme.
Season with salt and pepper and allow to cool before spreading on the pizza. Top with mozzarella. Bake using the default PIZZA setting, de-select the FROZEN and CONVECTION settings and press START/ CANCEL to activate.
Al Salmone
Spread the dough on the pizza pan. Brush with olive oil and bake using the default PIZZA setting, de-select the FROZEN and CONVECTION settings and press START/ CANCEL to activate.
In a small bowl, combine ¼ of a small red onion sliced thin, 1 tablespoon capers,
2 tablespoons olive oil and ½ tablespoon white balsamic vinegar, season with salt and pepper. Toss to coat.
Remove pizza from oven and blanket with smoked salmon, and decorate with onion mixture. Garnish with fresh dill.
DESSERT PIZZAS
Banana Chocolate
Brush melted butter on the pizza dough and sprinkle with 1 tablespoon of sugar and ½ teaspoon cinnamon. Bake using the default PIZZA setting, de-select the FROZEN and CONVECTION settings and press START/CANCEL to activate.
Remove cooked crust from the oven and top with sliced bananas, drizzle with melted chocolate.
If desired, serve with vanilla ice cream.
Caramelized Pear with Walnut
Brush melted butter on the pizza dough and sprinkle 1 tablespoon sugar.
Bake using the default PIZZA setting, de-select the FROZEN and CONVECTION settings and press START/CANCEL to activate.
Remove cooked crust from the oven and spread ½ cup mascarpone cheese sweetened with honey. Sautéed thinly sliced pears in butter and 1 tablespoon sugar until caramelized. Top pizza with caramelized pears and toasted walnuts.
