Untitled - Kenwood

Pizza Dough Program 8
Ingredients Makes 2 x Makes 1 x
30cm (12”) 30cm (12”)
Water 250ml 140ml
Olive oil 1tbsp 1tbsp
Unbleached white 450g 225g
bread flour
Salt 1 1 ⁄2 tsp 1tsp
Sugar 1tsp 1 ⁄2 tsp
Easy blend dried yeast 1tsp 1 ⁄2 tsp
For the topping:
Sun-dried tomato paste 8tbsp 4tbsp
Dried oregano 2tsp 1tsp
Mozzarella cheese, sliced 280g 140g
Fresh plum tomatoes, 8 4
roughly chopped
Yellow pepper, seeded 1 1 ⁄2
and cut into thin strips
Green pepper, seeded 1 1 ⁄2
and cut into thin strips
Mushrooms, sliced 100g 50g
Dolcellate cheese, cut 100g 50g
into small pieces
Parma ham, torn 100g 50g
into pieces
Freshly grated 50g 25g
Parmesan cheese
Fresh basil leaves 12 6
Salt and freshly
ground black pepper
Olive oil 2tbsp 1tbsp
16
1 At the end of the cycle, turn the dough out onto a
lightly floured surface. Gently knock back the dough.
Roll out into a 30 cm (12 in) round and place in the
prepared pan or on the baking sheet.
2 Preheat the oven to 220°C/425°F/Gas 7. Spread the
sun-dried tomato paste over the pizza base. Sprinkle
with oregano and top with two-thirds of the mozzarella
cheese.
3 Scatter with tomatoes, peppers, mushrooms, dolcellate
cheese, Parma ham, remaining mozzarella and
Parmesan cheese and basil leaves. Season with salt
and pepper and drizzle with olive oil.
4 Bake for 18-20 minutes, or until golden and serve
immediately.