Made with tthe Smart Oven™ Pro. Create the crispiness of a brick-oven pizza without the bricks.
Ingredients
1/2 bunch chicory leaves, trimmed and chopped
3 x 220g basic pizza dough (recipe below)
12 anchovies
150g fior di latte mozzarella or buffalo mozzarella, thinly sliced
120g pitted Kalamata black olives
Salt and pepper, to taste
120g ricotta cheese
Olive oil
Salt and pepper
Method
Cook chicory in a saucepan boiling water for 2-3 minutes or until just cooked. Rinse under running water. Squeeze excess water from chicory
Turn FUNCTION dial to PIZZA setting. Turn TIME dial to 15 minutes. Turn TEMPERATURE dial to 210°C CONVECTION. Press the START button
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
Divide toppings evenly into three. Top base with a third of the chicory, anchovies, mozzarella and olives
When preheating has completed, place pizza into the oven for 15 minutes. Remove from the oven
Top with ricotta cheese and drizzle with olive oil. Season with salt and pepper. Cut into wedges and serve immediately
Basic Pizza Dough
Ingredients
3 teaspoons dry yeast
3 teaspoons sugar
3 teaspoons salt
1 tablespoon olive oil
1 cup lukewarm water
500g 00 (strong bakers) flour
Method
Combine yeast, sugar, salt, olive oil and water to a large bowl; stir until combined
Fold through flour 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
Divide dough as required
Tips & Hints
Freeze for up to 8 weeks, double wrapped in plastic wrap
