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PIZZA
TOMATO SAUCE FOR PIZZA
Makes: 4 cups (approximately)
INGREDIENTS
1 Portion Roasted Tomato Halves (Page 68)
2 tablespoons olive oil
1 garlic clove, minced
1 teaspoon salt
¼ teaspoon ground black pepper
¼ cup fresh basil leaves, chopped
METHOD
1. Follow the recipe for the Roasted Tomato
Halves (Page 68). Peel and discard
the skin of the roasted tomatoes. Place
tomatoes and all the juices in a Breville
blender or food processor and puree
until smooth.
2. Heat a medium saucepan with the olive
oil. Add garlic and cook for 30 seconds.
Add the tomato puree and bring the
sauce to a boil. Turn the sauce down to a
simmer and season with salt and pepper.
3. Add fresh basil and continue cooking for
5 minutes.
4. Cool the sauce prior to using for the
pizza recipes that follow.
PIZZA DOUGH
Makes: Two 30cm pizza dough’s
INGREDIENTS
1 teaspoon honey
1 ¾ teaspoons quick rise instant yeast
2 cups unbleached all purpose flour
3 tablespoons Yellow cornmeal (optional)
1 teaspoon salt
1 teaspoon olive, for greasing
METHOD
1. In a small bowl, dissolve the honey in ¾
cup warm water. Sprinkle the yeast on
top of the honey water mixture and let
stand for 3 minutes.
2. 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.
3. Grease the bottom and sides of a clean
medium size bowl with olive oil.
4. 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.
5. When the dough is proofed, divide it in
half. Stretch the dough to fit the Breville
non-stick pizza pan and top with your
favourite toppings.
6. To bake the pizza turn the function dial
until the indicator on the LCD screen
points to PIZZA function.
7. De-select the FROZEN setting. Bake the
pizza for the default temperature time
(210°C, 15 mins).
TIP
For a crispier crust, add one
more minute.