Made with the Smart Oven™ Pro. Create the crispiness of a brick oven pizza without the bricks.
DOUGH
Ingredients
1 tablespoon dry yeast
1 tablespoon salt
60-125 ml warm water
1 1/2 cups plain flour
1/2 cup self-raising flour
Method
Combine yeast, salt and water in a large bowl, stir until combined
Fold through flours 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
BASIL PESTO
Ingredients
2 cups basil leaves
85g pine nuts, toasted
3 cloves garlic salt and pepper, to taste
125ml extra virgin olive oil
Method
Combine basil, garlic, pine nuts, salt and pepper in a food processor. Process until just combined
Add oil and process until pesto is runny. Set aside
TOMATO AND FIG
Ingredients
2 truss tomatoes, thickly sliced
4 mixed heirloom tomatoes, halved
8 slices prosciutto
2 fresh figs, cut into quarters
125g buffalo mozzarella, thinly sliced or torn
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 two 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 tablespoons pesto
Divide toppings evenly into two. Top base with half the tomatoes, prosciutto, figs and mozzarella. Dollop over more pesto and drizzle with olive oil
When preheating has completed, place pizza into the oven for 15 minutes. Remove from the oven. Cut into wedges and serve immediately
