1Tbsp 1Tbsp; 2Tsp 1Tbsp; Tsp 1Tsp - Kenwood BM260 Manual

Pizza Dough
Ingredients
Water
Olive oil
Unbleached white
bread flour
Salt
Sugar
Easy blend dried yeast
For the topping:
Sun-dried tomato paste
Dried oregano
Mozzarella cheese, sliced
Fresh plum tomatoes,
roughly chopped
Yellow pepper, seeded
and cut into thin strips
Green pepper, seeded
and cut into thin strips
Mushrooms, sliced
Dolcellate cheese, cut
into small pieces
Parma ham, torn
into pieces
Freshly grated
Parmesan cheese
Fresh basil leaves
Salt and freshly
ground black pepper
Olive oil
Program 8
Makes 2 x Makes 1 x
30cm (12") 30cm (12")
250ml 140ml
1tbsp 1tbsp
450g 225g
1 ⁄ tsp 1tsp
1
2
1tsp ⁄ tsp
1
2
1tsp ⁄ tsp
1
2
8tbsp 4tbsp
2tsp 1tsp
280g 140g
8 4
1 ⁄
1
2
1 ⁄
1
2
100g 50g
100g 50g
100g 50g
50g 25g
12 6
2tbsp 1tbsp
1 At the end of the cycle, turn the dough out onto a
lightly floured surface. Gently knock back the dough.
Roll out into a 30 cm (12 in) round and place in the
prepared pan or on the baking sheet.
2 Preheat the oven to 220°C/425°F/Gas 7. Spread the
sun-dried tomato paste over the pizza base. Sprinkle
with oregano and top with two-thirds of the mozzarella
cheese.
3 Scatter with tomatoes, peppers, mushrooms, dolcellate
cheese, Parma ham, remaining mozzarella and
Parmesan cheese and basil leaves. Season with salt
and pepper and drizzle with olive oil.
4 Bake for 18-20 minutes, or until golden and serve
immediately.
16