Chorizo, Mushroom And Pesto Pizza - Judge JEA43 Instruction Manual & Recipe Booklet

Before you start...
place at the base of the Bread Pan. Dough ingredients should be at room temperature.

Chorizo, Mushroom and Pesto Pizza

For the pizza dough
300ml Warm Water (20-25˚C)
25ml Olive Oil
1 tsp Salt
1 tsp Caster Sugar
475g Italian 00 flour
1½ x 7g Sachet Fast Action
Dried Yeast
2 tbsp Semolina Flour
(for dusting)
For the pizza sauce
15ml Olive Oil
2 Small Onions, thinly chopped
2 cloves Garlic, crushed
1 Green Pepper, deseeded
and finely chopped
1 tsp Dried Oregano
500g Passata
1 tbsp Jalapeño Paste
Ground Black Pepper
Sea Salt
For the toppings
6 chestnut mushrooms,
thinly sliced
12 slices Chorizo
4 tsp Pesto
75g Mozzarella Cheese, grated
50g Cheddar Cheese
Olive Oil for drizzling
Fresh Basil Leaves, torn
Make sure that the Bread Pan is clean and the Dough Paddle is in
To make the pizza dough:
Pour the water into the Bread Pan, followed by the olive
■
oil, salt and sugar. Gently and evenly add the flour
over the top of the liquid. Make a little well in the flour
and pour in the dried yeast, taking care that it is kept
separate from the wet ingredients and salt. Close the Lid.
Press the Menu Button
■
(Dough). Press the Start Button
will begin.
When the Programme has finished, the dough should
■
have doubled in size.
Whilst the dough is being made:
Preheat your oven to 250°C
■
In a large saucepan, heat up the olive oil until hot then
■
add the onions, garlic and green pepper and cook,
stirring occasionally until the onion has softened.
Add the oregano, passata, jalapeño paste, salt and
■
pepper and cook on a low to medium heat for 15
minutes or until the sauce has reduced to a paste.
When the dough is ready:
Remove from the breadmaker and place the dough
■
onto a lightly floured surface and knead gently for a few
minutes shaping into a large ball.
Using a palette knife, split the dough in half.
■
Now sprinkle semolina flour over the surface and with
■
a floured rolling pin, roll each of the dough balls into 2
rectangular pizzas measuring 12" x 6" each.
Lightly oil 2 (12"x5") lipped rectangular baking pans and
■
gently place the dough into each one.
Spread the sauce evenly over the base of the dough up
■
to the edges, then add the toppings, finishing with the
cheese and bake in the oven for 12-15 minutes or until
golden brown.
To give the bases a lovely crispy bottom, carefully
■
remove each one from their tray and place directly onto
the oven racks and bake for a further 5 minutes or until
golden brown.
Cut each pizza into slices, drizzle with a little olive oil and
■
sprinkle over some fresh basil leaves to serve.
PROGRAMME 8: DOUGH
to select Programme 8
1:30 hours
and the programme