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| the chefs tools |
- como advanced 28cm Saute Pan
- Fusion Knife
- Digital Timer/Thermometer
- Electronic Scales
- Silicone Egg Flip
- Silicone Measuring Set
- Silicone Spoon
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| the ingredients |
- Dough:
- 1/2 cup (155g) self-raising flour
- 1/2 cup (155g) plain flour
- 1/2 cup water
- 1 teaspoon yeast
- 1 teaspoon honey
- Pinch of salt
- Topping suggestion:
- 1/2 cup pasta sauce of your choice
- 100g bocconcini cheese, sliced
- 1/4 cup basil leaves, torn
- 100g Roasted capsicum strips
- 100g Semi-sundried tomatoes
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| Prep: 10 mins / Cook: 20 mins / Makes: 1 |
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| the fun |
- Combine all dough ingredients in Sauté Pan and mix well until combined.
- Press dough out flat using the tips of your fingers, until the base of the pan is covered.
- Spread the pasta sauce onto the dough leaving a 1cm border around the outside edge. Add toppings of your choice.
- Place the pan (with the pizza inside) over medium heat; cook covered with lid on, vents closed for 5 minutes.
- Turn lid to open side steam vents, reduce heat to medium-low and cook for a further 20 minutes.
- Remove from heat and using Egg Flip lift pizza from pan onto a board or serving platter.
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CHEF'S TIP
Serve immediately and top with fresh rocket and grated parmesan cheese.
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