Rustic Pizza Margherita - Breadman TR2500BC Instruction Manual & Recipe Manual

RUSTIC PIZZA MARGHERITA

Ingredients:
Water, 80ºF/27ºC
Olive Oil
Salt
Sugar
Bread Flour
Active Dry Yeast
Select Pizza Dough Cycle
Topping:
Corn Meal
Olive Oil
Tomatoes, large or
Roma Tomatoes, large, thinly sliced
Basil Leaves, fresh, shredded
Salt
Black Pepper, freshly ground or
Red Pepper Flakes, ground
Mozzarella Cheese, fresh or
Fontina Cheese, torn
Parmesan Cheese, grated
Method:
1. Sprinkle pizza pan(s) or cookie sheets evenly with corn meal. Place dough on lightly floured
surface, divide in half and press into two 14-inch pizza pan(s).
2. Brush dough evenly with olive oil. Top with tomatoes and basil; sprinkle lightly with salt and
black pepper or red pepper flakes. Top with both cheeses.
3. Bake at 425ºF/218ºC for 18 to 20 minutes or until edges of crust are golden brown.
Variation:
Use goat cheese or feta cheese.
If you can not find fresh mozzarella, use standard mozzarella.
1.5 LB
2 Thin Crusts
1 cup + 2 TBL
1-1/2 TBL
1-1/2 tsp
1-1/2 tsp
3 cups
1-1/2 tsp
2 Pizzas
4 tsp
2 TBL
4
8
1/2 cup
1/2 tsp
1/4 tsp
2 cups
1/2 cup
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