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- Combine water, yeast, sugar, oil and salt in a mix master bowl fitted with a dough hook. Stir until yeast has dissolved. Set aside for 10-15 minutes for yeast to activate. Add 2 1/2 cups flour and mix on low speed until dough is smooth, add a little more flour if needed
- Place dough ball into a lightly oiled bowl, cover with cling wrap. Set aside in a warm drought free place for 1-1 1/2 hours 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
- Turn FUNCTION dial to ROAST setting. Turn TIME dial to 10 minutes. Turn TEMPERATURE dial to 200°C CONVECTION. Press the START button
- Place tomatoes on a pizza tray, sprinkle with thyme leaves, sugar, salt and pepper. Drizzle with olive oil. Bake for 8-10 minutes or until tomatoes are just starting to caramelize. Remove and 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 two balls. Roll out one piece of pizza dough to form a 26cm disc and place onto pizza tray. Top pizza base with half the tomatoes, mozzarella and pecorino
- When preheating has completed, place pizza into the oven for 15 minutes. Remove from the oven. Top with remaining tomatoes and basil leaves. Cut into wedges and serve immediately
- Repeat with remaining dough and toppings
Brenda has owned and operated three restaurants in Brisbane over 30 years. At just 21 years of age, Brenda purchased her first restaurant, Primavera, where she cooked Italian for 11 years.
Opening in 2000, Mondo Organics was the first licensed organic restaurant in Australia and is committed to educating people about the benefits of eating organic, unrefined and sustainable produce and creating nourishing meals that promote vitality, good health and wellbeing.
In October 2013 Brenda's first cook book, Wholehearted Food, was published.
"After many years of cooking, I still cook with my heart and I'm passionate about produce. it motivates me to prepare and cook 'real' wholefood.
We are passionate about learning everything we can about organic and bio–dynamic food and wine, and want to share our knowledge with everyone who walks through our doors, whether they are dining at Mondo or participating in a cooking class."
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