Kenwood BM200 series Instructions & Recipes page 47

Dough Cycle
Ingredients
water
olive oil
unbleached white bread flour
salt
sugar
easy blend dried yeast
For the topping:
sun-dried tomato paste
dried oregano
mozzarella cheese, sliced
fresh plum tomatoes, roughly chopped
yellow pepper, seeded and cut into thin strips
green pepper, seeded and cut into thin strips
mushrooms, sliced
dolcellate cheese, cut into small pieces
Parma ham, torn into pieces
freshly grated Parmesan cheese
fresh basil leaves
salt and freshly ground black pepper
olive oil
1 Remove the bread pan from the bread machine and fit the kneader.
2 Pour the water and olive oil into the bread pan. Sprinkle over the flour, ensuring it
covers the liquids.
3 Add the salt and sugar in separate corners. Make a well in the centre of the flour, but
not down as far as the liquid and add the yeast.
4 Insert and lock the bread pan into the bread machine. Select program
Dough. Press start. Lightly oil a pizza pan or baking sheet.
5 At the end of the cycle, turn the dough out onto a lightly floured surface. Gently knock
back the dough. Roll out into a 30 cm (12 in) round and place in the prepared pan or
on the baking sheet.
6 Preheat the oven to 220°C/425°F/Gas 7. Spread the sun-dried tomato paste over the
pizza base. Sprinkle with oregano and top with two-thirds of the mozzarella cheese.
7 Scatter with tomatoes, peppers, mushrooms, dolcellate cheese, Parma ham,
remaining mozzarella and Parmesan cheese and basil leaves. Season with salt and
pepper and drizzle with olive oil.
8 Bake for 18-20 minutes, or until golden and serve immediately.
(program 9)
Pizza
43
Makes 1 x 30 cm (12 inch)
140 ml (5 fl oz)
15 ml (3 tsp)
225 g (8 oz)
5 ml (1 tsp)
2.5 ml ( 1 ⁄ tsp)
2
2.5 ml ( 1 ⁄ tsp)
2
60 ml (4 tbsp)
5 ml (1 tsp)
140 g (5 oz)
4
1 ⁄
2
⁄
1
2
50 g (2 oz)
50 g (2 oz)
50 g (2 oz)
25 g (1 oz)
6
15 ml (3 tsp)
SPECIALITY