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Pizza Dough
30g compressed yeast
1 teaspoon sugar
80ml lukewarm milk
2 cups plain flour
1¾ teaspoon salt
1 egg
60g butter or margarine, melted
1. Cream yeast and sugar together in a small
bowl. Add milk and allow to stand in a
warm place until mixture begins to froth.
2. Using the processing bowl fitted with
universal 's' blade, process flour, salt, egg
and butter or margarine until combined
(approximately 5-10 seconds).
3. Add yeast mixture to processing bowl
and process until mixture forms a dough
(approximately 10-15 seconds).
4. Remove processing blade. Place dough
onto a floured surface and knead lightly
until smooth.
5. Place dough into a greased bowl, cover and
allow to rise in a warm place until doubled
in size.
6. Turn dough out of bowl and knead lightly.
Divide dough in half and shape each piece
into a ball. Roll out dough to fit 25cm
pizza trays.
For a thin pizza crust: Spread prepared pizza
dough with tomato sauce and assorted
toppings.
For a thick pizza crust: Allow prepared dough
to rise on pizza tray until doubled in height.
Spread with assorted toppings.
7. Bake at 230 °C for 20-30 minutes until
bubbly and golden.
Note: This pizza can be prepared and frozen,
unbaked. Place pizza in a preheated oven at
230 °C allowing an additional 10 minutes
baking time.
Carrot Cake
3 medium carrots, peeled
1 cup caster sugar
½ cup (125ml) vegetable oil
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1½ cups plain flour
1. Preheat oven to 190 °C and grease and
line a 23cm cake tin.
2. Using the processing bowl fitted with the
coarse shredding disc, position carrots in
the feed chute. Using the food pusher,
grate the carrots.
3. Once the carrots are grated, remove the
coarse shredding disk and transfer the
grated carrots to a bowl.
4. Using the processing bowl fitted with the
universal 's' blade, process the carrots,
sugar, oil, eggs, baking powder, baking
soda, cinnamon and salt until well mixed,
approximately 30 seconds.
5. Add the flour and process until
all ingredients are well combined,
approximately 15 seconds.
6. Remove the processing blade and pour
mixture into the prepared cake tin. Place
the cake tin into the oven and bake for 30-
35 minutes, or until cooked when tested
with a wooden skewer.
7. Allow the cake to cool for 5 minutes then
remove from cake tin. In the meantime
prepare the Cream Cheese frosting omitting
the passionfruit, see over page for recipe.
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