Recipe Shopping List
Pizza for a Friend
Ingredients:
Dough
Toppings
Method:
Dough
- Combine flour, yeast and salt in a large bowl. Fold through water and oil until just combined, turn out onto a lightly floured surface and knead for 5-10 minutes or until a smooth ball forms
- Place dough ball into a lightly oiled bowl, cover with cling wrap. Set aside in a warm drought free place for 30 minutes 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
Toppings
- Turn FUNCTION dial to ROAST setting. Turn TIME dial to 45 minutes. Turn TEMPERATURE dial to 200°C CONVECTION. Press the START button.
- Place pumpkin on a baking tray lined with baking paper, spray with olive oil and bake until just tender and a little golden. Set aside
- 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 three 220g balls. Roll out one piece of pizza dough to form a 24-26cm disc and place onto a pizza tray. Prick base with a fork or pizza docker making sure edges are done
- Divide toppings evenly into three. Top base with a third of the mozzarella, roasted pumpkin and pine nuts. Drizzle with olive oil
- When preheating has completed, place pizza into the oven for 15 minutes. Remove pizza onto chopping board. Top with rocket and goats cheese. Drizzle with olive oil
- Cut into wedges and serve immediately
- Repeat with remaining pizza dough and toppings
Recipe by Pietro Barbagallo
Industry types have strong opinions on this pizza wunderkind. Matt Preston, was a big fan, along with umpteen pizza diehards, who keep track of chefs' career hops. I Carusi was where Barbagallo made his name as an artisan pizza pioneer, then L'uccellino, Barbagallo Trattoria e Cucina and now Kaprica pizzeria.
"Cooking is what I love to do and you really can't go past pizza."
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