Made with the Breville Smart Oven™ Pro. Create the crispiness of a brick oven pizza without the bricks.
DOUGH
Ingredients
300ml warm water
3 teaspoons dry yeast or 20g fresh yeast
1 tablespoon salt
500g plain flour
2 tablespoons olive oil
Method
Combine water, yeast and salt in a mix master bowl fitted with a dough hook and stir to dissolve. Mix on low speed and slowly add the flour until mixture comes together. Slowly add the oil and knead until mixture is smooth
Place dough ball into a lightly oiled bowl, cover with cling wrap. Set aside in a warm drought free place for 2 hours or until dough has doubled in size. Turn dough out on a floured surface and knock back (punch) the dough to remove excess air, lightly knead
TUNA & ONION PIZZA
Ingredients
2/3 cup tomato sauce
2 x 185g cans tuna, drained and flaked
1 red onion, thinly sliced
1 teaspoon dried oregano
Extra virgin olive oil and Basil leaves
Method
Turn FUNCTION dial to PIZZA setting
Turn TIME dial to 15 minutes. Turn TEMPERATURE dial to 210°C CONVECTION. Press the START button.
Divide dough into four balls. Roll out one piece of pizza dough to form a 24-26cm disc and place onto pizza tray. Prick base with a fork or pizza docker
Spread base with 2 1/2 tablespoons tomato sauce
Divide toppings evenly into four. Top base with tuna, onion and oregano
When preheating has completed, place pizza into the oven and cook for 15 minutes or until topping is cooked and golden and base crisp and brown
Remove from the oven. Top with sliced prosciutto and mixed lettuce leaves.
Top with basil leaves and drizzle with extra virgin olive oil. Cut into wedges and serve immediately