Silverline BO6505B02, User Manual, Page: 70 / 71

For the sauce;

6 tomatoes

2 table spoon of tomato paste

4 table spoons of ol�ve o�l

2 teaspoon of salt

1 dessert spoon of thyme

1 dessert spoon of bas�l
For the top;

400 g of grated mozzarella

400 g of sausage

400 g of bologna sausage

100 g of sl�ced ol�ves

100 g of frozen corn
Preparat�on;

M�x wate r , ol�ve o�l, yeast and powdered sugar �n a bowl.

Add flour �n a separate bowl and open up at the cente r .

Pour the prepared l�qu�d m�xture �nto the center of the flour and knead for 10
m�nutes.

Add salt and cont�nue to knead for 3-4 m�nutes.

Put the dough you have prepared �n a bowl and cover �t w�th a stretch wrap.

Let �t r�se for 1 hour at room temperature.

D�v�de the fermented dough �nto 3 or 4 equal parts and roll each.

Spr�nkle flour �nto a large bowl and put the rolled dough �n �t and let �t rest for
30 m�nutes by cover�ng �t w�th a damp cloth.

Grate the tomatoes and m�x all the �ngred�ents for the sauce �n a bowl.

Cut the sausage and bologna requ�red for the top as des�red.

Roll out the dough w�th the help of a roll�ng p�n.

Spread the tomato sauce on the dough you opened and add the topp�ng
mater�al prepared as des�red.
Cook your food on the p�zza stone on the second shelf of your oven when the pre-
heat�ng operat�on �s completed.
Serve hot.
COOKING CHART
T est Meals Cook�ng Chart
14.12.2020
OVEN USER GUIDE EN
70
The rec�pe �s for 3-4 people.