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Preparation : 10 min | Resting : 1 hr |
Cooking : 15 min | Equipment : |
Difficulty : | Rating : 1 rates |
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10 | tbsp tomato sauce |
5 | - 6 cherry tomatoes, washed and stemmed* |
300 | g goat cheese |
1 | tbsp dried oregano |
10 | black olives |
80 | g parma ham finely sliced |
basil + rocket leaves, for garnish |
PIZZA DOUGH: | |
1 | sachet dried yeast |
100 | ml water |
200 | g plain flour |
4 | g salt |
2 | tbsp olive oil |
1 | tsp dried oregano |
1 | Make the pizza dough. Preheat the oven to 220°C (gas mark 7/8). Using the back of a tablespoon in circular movements spread the tomato sauce onto the dough about 1cm from the edge. Garnish with halved cherry tomatoes, goat cheese, oregano and olives. |
2 | Bake the pizza at the bottom of the oven for 8 minutes, and then move it to the middle of the oven for 7 minutes. When cooked, scatter the parma ham, basil and rocket leaves on the hot pizza. Serve immediately ! |
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pizza dough | |
1 | Put the yeast and water in the bowl; run the BREAD/BRIOCHE programme. |
2 | After 1 minute, the programme will stop. Add the flour, salt, olive oil and oregano and press Auto. Remove the dough from the bowl, shape into a ball and place in a floured bowl covered with a damp cloth. Set aside to rest in a warm place for about 1 hour. |
3 | Put the dough on a floured work surface. Work it with your hands, gently stretching and tapping to remove the gas bubbles; roll out using a rolling pin. |
Lovely pizza. Proved the pizza dough in the CE - 37deg for 30mins. Enjoyed by all.