Pizza for a Friend
Prep:  1 hrs 5 mins (Incl. 30mins Rest)
Cook:  45 minutes
Makes:  3 pizzas
Average: 3 (4 votes)
Difficulty:
Cuisine:
Saved:
Italian
26
Recipe by: Breville
Made using the Smart Oven™ Pro. Create the crispiness of a brick oven pizza without the bricks.
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Pizza for a Friend
Ingredients:
Dough
Toppings
Method:
Dough
  1. 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
  2. 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
  3. Turn dough out on a floured surface and knock back (punch) the dough to remove excess air, lightly knead
Toppings
  1. Turn FUNCTION dial to ROAST setting. Turn TIME dial to 45 minutes. Turn TEMPERATURE dial to 200°C CONVECTION. Press the START button.
  2. 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
  3. Turn FUNCTION dial to PIZZA setting. Turn TIME dial to 15 minutes. Turn TEMPERATURE dial to 210°C CONVECTION. Press the START button.
  4. 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
  5. Divide toppings evenly into three. Top base with a third of the mozzarella, roasted pumpkin and pine nuts. Drizzle with olive oil
  6. 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
  7. Cut into wedges and serve immediately
  8. 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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