Mini pizza with Cheddar and sun-dried tomato (breadmaker)

Ingredients for the sauce on pizza base, to be steamed and pureed.

 

 

 

 

 

 

 

Ingredients:

1 cup warm water 1 tablespoon extra-virgin olive oil
1 teaspoon salt
1 1/2 teaspoons brown sugar/ molasses sugar
3 cups bread flour (high protein flour)
2 teaspoons instant active dry yeast

Recipe:

Add all the dough ingredients (in the order listed above) in the bread pan. Press mode no. 6 (knead 和面) and select time (时间), adjust to 00:10 (10min). Press start button (启动) NOTE: Don't be afraid to open the lid and check the dough. It should form a nice elastic ball.

When the dough cycle has finished, remove dough from pan and place into a lightly-oiled bowl. Cover the bowl tightly with plastic wrap and let the dough do a slow rise for 24 hours (or at least 8hours) in the refrigerator before using. Do not skip this step

After 8 hours, take the dough out of the refrigerator. Leave at room temperature (still in covered bowl) for about 30min.

On a lightly-floured surface. Knead the dough several times and form the dough into a round ball; cover with a towel and let rest for 10 minutes.

After the 10 minute rest period, on a lightly-floured surface, pressing down with floured fingertips, shape the dough into a small, flat disk. Working from the center, push the dough outward while spreading your fingers, making the disk larger.

Pick up the dough. Move your hands along the edges, allowing gravity to pull the dough into a circle, oval, or rectangle. (Tips: You may use a rolling pin, but the traditional pizza base is made without a rolling pin).
 

When ready to assemble your pizza:

Place the dough on the prepared pan and dock (prick) the dough with a folk to help control blistering and bubble formation during baking. Prick it all over the middle part (not the edges).

Adding Pizza Ingredients:

Brush the preheated dough with some olive oil and layer your pizza ingredients (toppings), see below for the sauce I prepared for this pizza.

Preheat the oven to 180deg C.

Bake for approximately 15 to 20 minutes or until golden brown on the bottom and the top is bubbly.

Remove your pizza from the oven and allow to cool for 5 minutes before transferring to a serving pan. This cooling down step allows the crust to stay crisp while it cools.

Once cool, using your pizza cutter or knife, cut your pizza into slices and serve.

Freezing Pizza Dough - How To Freeze Pizza Dough:

Once the pizza dough is prepared, form the dough into a ball the size you would use to make one (1) large pizza.  If making a larger batch of dough, for the dough into balls. Optional: Lightly spray each dough ball with cooking spray or lightly wipe with olive oil (making sure all sides are lightly covered). Place each ball of dough into individual re-sealable freezer bags. Seal, squeezing out all the air from the bag. Place in the freezer until ready to use. The pizza dough may be stored in the freezer for up to 3 months.

When ready to use, remove from the freezer and place in your refrigerator 12 hours or overnight. Before baking, remove the dough from the refrigerator and bring to room temperature, let sit on the counter for approximately 30 minutes. You are now ready to stretch out your dough and prepare your pizza.





 

Preparing the topping and sauce:

 

For the sauce, I had:

• 3 cherry tomato, halved
• 50g pumpkin
• 1/2 onion
• 1-2 cloves garlic

Steam all these in a steamer until soft. Puree.

Brush the top of pizza base with olive oil. Spread with a thin layer of the sauce (don't spread too thick, cos it may soften the pizza dough, and you wont get the crispy crust).

Top with grated Cheddar, sliced almond, sliced olives and chopped sun-dried tomato (or any other topping of your choice).

For ideas on other toppings, please refer:

• Egg Florentine on pizza
• Roasted vege pizza
• BBQ chicken and mushroom pizza