Not sure about your purchase? No worries! Enjoy a 45day extended return window.
A rustic pizza topped with ham, artichokes and fresh herbs.
Preheat the oven to 170°C.
Lift the Chef Patissier XL head and fit the heat shield.
Fit the Blender attachment to the machine.
Place the tomatoes and garlic onto the baking tray.
Drizzle with oil and sprinke with salt.
Roast for about 40 minutes at 170ºC.
Allow to cool.
Attach the EasyWarm bowl to the machine.
Transfer contents of the baking tray to the EasyWarm bowl.
Add oregano to the bowl, fit the splashguard.
Blend on speed 5 for 30 seconds.
Add yeast, sugar and warm water into a clean jug.
Stir until combined.
Leave to rest for about 5 minutes until bubbles start to form.
Retrieve, clean the EasyWarm bowl and fit the Dough Tool.
Attach the EasyWarm bowl to the machine.
Add flour and salt into the bowl, fit the splashguard.
Transfer the yeast mixture into the EasyWarm bowl.
Mix on speed Min for 1 minute.
Mix on speed 1 for 4 minutes until homogenous and smooth.
Transfer dough to a clean worksurface.
Grease the EasyWarm bowl with olive oil.
Transfer dough back to the EasyWarm bowl.
Prove on heat setting 2 for 1 hour or until the dough has doubled in size.
Preheat the oven to 200ºC and put a pizza stone inside.
Transfer dough to a lightly floured worksurface.
Knock the dough back and cut into 4 equal pieces.
Using a rolling pin, roll a piece of dough out as thinly as possible.
Spread prepared tomato sauce over the dough circle evenly.
Top with mozzarella, and ham and artichokes (if using).
Drizzle with olive oil.
Repeat this process with the remaining dough, sauce and toppings.
Sprinkle the heated pizza stone with a little flour.
Transfer pizza dough to the pizza stone.
Bake for 10-15 minutes at 200ºC until the base is crisp and the cheese is bubbling.
Sprinkle with fresh basil.
Serve
A rustic pizza topped with ham, artichokes and fresh herbs.
Preheat the oven to 170°C.
Lift the Chef Patissier XL head and fit the heat shield.
Fit the Blender attachment to the machine.
Place the tomatoes and garlic onto the baking tray.
Drizzle with oil and sprinke with salt.
Roast for about 40 minutes at 170ºC.
Allow to cool.
Attach the EasyWarm bowl to the machine.
Transfer contents of the baking tray to the EasyWarm bowl.
Add oregano to the bowl, fit the splashguard.
Blend on speed 5 for 30 seconds.
Add yeast, sugar and warm water into a clean jug.
Stir until combined.
Leave to rest for about 5 minutes until bubbles start to form.
Retrieve, clean the EasyWarm bowl and fit the Dough Tool.
Attach the EasyWarm bowl to the machine.
Add flour and salt into the bowl, fit the splashguard.
Transfer the yeast mixture into the EasyWarm bowl.
Mix on speed Min for 1 minute.
Mix on speed 1 for 4 minutes until homogenous and smooth.
Transfer dough to a clean worksurface.
Grease the EasyWarm bowl with olive oil.
Transfer dough back to the EasyWarm bowl.
Prove on heat setting 2 for 1 hour or until the dough has doubled in size.
Preheat the oven to 200ºC and put a pizza stone inside.
Transfer dough to a lightly floured worksurface.
Knock the dough back and cut into 4 equal pieces.
Using a rolling pin, roll a piece of dough out as thinly as possible.
Spread prepared tomato sauce over the dough circle evenly.
Top with mozzarella, and ham and artichokes (if using).
Drizzle with olive oil.
Repeat this process with the remaining dough, sauce and toppings.
Sprinkle the heated pizza stone with a little flour.
Transfer pizza dough to the pizza stone.
Bake for 10-15 minutes at 200ºC until the base is crisp and the cheese is bubbling.
Sprinkle with fresh basil.
Serve