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Ingredients
250g (9oz) strong bread flour
5ml (1tsp) sachet dried yeast
3 ml (½tsp) salt
10ml (2tsp) olive oil
150ml (¼ pt) warm water
Topping
1 red onion, cut into rings
2 cloves garlic, crushed
400g (14oz) tomatoes on the vine
12 pitted black olives
16 capers
30ml (2tbsp) olive oil
5ml (1tsp) chilli flakes
5ml (1tsp) mixed herbs
12 basil leaves
150g (5oz) mozzarella, grated
Serves 4-6
Dish: bowl
Oven Accessory: Enamel shelf Greased in
lower position
In a large bowl combine the flour, yeast and salt.
Add the oil and gradually add enough warm water until
you have a soft dough. Turn onto a floured surface and
knead for 10 mins. Roll out to a 25cm (10") circle. Cover,
and prove until the dough has doubled in size in a warm
place or on CONVECTION 40°C. Place the onion and
garlic in a bowl on glass turntable and cook on HIGH
MICROWAVE for 3 mins. Add the tomatoes, olives,
capers and olive oil. Cook on HIGH MICROWAVE for 5
mins. Preheat oven on CONVECTION 230°C. Spread
the topping over the dough and sprinkle with remaining
ingredients. Place on low rack and cook on
CONVECTION 230°C for 15-20 mins.
Tip: Other toppings to try are: salami, mozzarella and
black olives; beef tomatoes, mozzarella and pesto;
mozzarella, yellow pepper and mushroom; anchovy,
black olives, capers and mozzarella.
Pizza Alle Cipole
Bread & Pizza
4-6