PIZZA DOUGH- 1 heaped teaspoon dry yeast
- 330ml warm water
- 500g "00" (strong bakers) flour
- 1/4 teaspoon salt
SWEET POTATO, SPANISH ONION & GOATS CHEESE PIZZA- 1 red onion, thinly sliced
- 2 tablespoons olive oil
- Sea salt flakes
- 400g sweet potato, peeled and cut into wafer thin slices
- 8-12 slices prosciutto, torn
- 100g goats cheese, crumbled
- 1/2 bunch fresh thyme, plus extra to garnish
| PIZZA DOUGH- Combine yeast, and water in a small bowl, stir until dissolved
- Place flour and salt in a mix master bowl fitted with a dough hook. Add yeast mixture and mix on low speed until dough is smooth
- 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
SWEET POTATO, SPANISH ONION & GOATS CHEESE PIZZA- Heat 1 tablespoon oil in a frying pan and add onion. Saute for 3-4 minutes or until soft. Season with salt. 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 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
- Divide ingredients into four. Spoon a quarter of the cooked onion over pizza base and top with a quarter of the sweet potato, prosciutto, goats cheese and thyme leaves. Season with salt and drizzle with olive oil
- When preheating has completed, place pizza into the oven for 15 minutes. Remove from the oven and garnish with extra thyme leaves. Cut into wedges and serve immediately
- Repeat with remaining dough and toppings
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