Breville the Kitchen Wizz Quad BFP650 Instruction Booklet page 40

RECIPES
BASIC PIZZA dOUGH
Makes enough for four 30cm thin crust
pizzas or two 30cm thicker crust pizza
INGREdIENTS
3 cups (450g) bakers flour
3 teaspoons dry yeast
3 teaspoons sugar
3 teaspoons salt
1 tablespoon olive oil
1 cup lukewarm water
METHOd
1. Assemble the food processor using the
dough blade.
2. Add flour yeast, sugar, salt, olive oil
and water to the bowl. With the motor
running, slowly add the water through
the food chute. Process until dough
forms into a ball. Do not over process.
3. Remove dough and knead on a lightly
flour dusted surface to smooth. Place
dough ball into a lightly oiled bowl,
cover and rest in a warm drought free
place for 30 minutes or until dough has
doubled in size. Turn dough out on a
floured surface and knock back (punch)
the dough to remove excess air,
lightly knead.
4. For thin crust, divide dough into 4 x
170g dough balls and set aside
until required.
5. For thicker crust, divide dough into 2
even dough balls and set aside
until required.
MARGHERITA PIZZA
Makes 1 pizza
INGREdIENTS
170g pizza dough for thin crust (or one half
of the dough for thicker crust)
¼ cup pizza sauce
½ cup shredded mozzarella cheese
6 cherry tomatoes, quartered
cup basil leaves, torn. Plus extra
L
for garnish
4 Bononcini balls, halved
Salt & pepper
Fresh basil leaves to serve
METHOd
1. Preheat oven to 200°C no fan.
2. Roll out dough ball on a lightly floured
surface until pizza is to your desired
thickness. Place onto a floured pizza
tray and prick evenly with a fork.
3. Spread tomato sauce over pizza base;
sprinkle evenly with mozzarella cheese,
cherry tomatoes and basil.
4. Season with salt and pepper.
5. Bake for 10-15 minutes or until base is
cooked and crisp and topping is golden
and melted.
Serve topped with torn slices of basil leaves.
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