English
En-73
Ingredients
Dough
7g Sachet of dried yeast
250g Plain flour
3ml (
1/2
tsp) salt
8ml (
1/2
tbsp) olive oil
Topping
1 large onion, cut into
rings
2 cloves garlic, crushed
400g tomatoes on the
vine
12 pitted black olives
16 capers
30ml (2 tbsp) olive oil
1 tsp chilli flakes
mixed herbs
12 basil leaves
150g grated mozzarella
Preparation
Put all of the dough ingredients into a mixing
bowl and mix thoroughly. Add enough warm
water (approx. 150 - 180ml or
1/4
pint) to make
an elastic, pliable dough. Knead for 10 mins.
Prove on convection 40°C until the dough has
doubled in size.
Place the onions and crushed garlic into a Pyrex
®
bowl, cover with cling film and cook on microwa-
ve1000 watts for 5 mins.
Remove the cling film from the bowl. Add the
tomatoes, olives, capers and olive oil and cook,
uncovered on microwave 1000 watts for 5 mins.
Pre-heat the oven on convection 230°C.
Lightly oil the enamel shelf, put the dough on the
enamel shelf and pull out so that the dough
meets all the tray's edges. Spread the topping
over the dough evenly, sprinkle with chilli flakes,
mixed herbs, basil leaves and cheese. Place
enamel shelf into the oven and cook on convec-
tion 230°C for 20-25 mins.
Pizza Alle Cipole
Cooking Time: 30-35 minutes
Bread and Pizza
