pizza bianca - Thermomix

drizzling. · 1 tsp sea salt, plus extra for sprinkling. 1 Preheat oven to at least 220°C (hotter if possible). Line a baking tray or pizza tray with baking paper and set ...
82KB Sizes 390 Downloads 98 Views
PIZZA BIANCA

ACTIVE TIME

TOTAL TIME

DIFFICULTY

SERVINGS

10 min

40 min

easy

2 large pizzas/8 portions

INGREDIENTS

PREPARATION

· 2 garlic cloves · 3 sprigs fresh rosemary (approx. 10 cm), leaves only · 220 g water · 1 tsp raw sugar (optional) · 2 tsp dried instant yeast · 400 g baker's flour · 30 g olive oil, plus extra for drizzling · 1 tsp sea salt, plus extra for sprinkling

1 Preheat oven to at least 220°C (hotter if possible). Line a baking tray or pizza tray with baking paper and set aside. 2 Place garlic and rosemary into mixing bowl and chop 4 sec/speed 7. Scrape down sides of mixing bowl with spatula, then repeat chopping 4 sec/speed 7. Transfer into a bowl and set aside. 3 Place water, raw sugar (optional) and yeast into mixing bowl and warm 2 min/37°C/speed 1. 4 Add flour, olive oil and salt and knead 2 min/ . 5 Transfer dough onto a silicone bread mat or floured work surface and divide into halves. Work each half into a ball, then wrap loosely in the silicone bread mat or plastic wrap and leave in a warm place to prove for a minimum 15 minutes. 6 Using your hands, press out one ball of dough onto prepared baking or pizza tray. Sprinkle dough with half of the reserved garlic and rosemary mixture and a little extra sea salt. Drizzle with oil, then bake for approx. 10-20 minutes (220°C), until lightly golden. 7 Repeat with second ball of dough. Serve hot.

USEFUL ITEMS

TIP

· baking paper

· This recipe makes 2 large pizzas. If you don't require both pizzas, freeze the

· baking tray or pizza tray

second portion of dough in a plastic freezer bag for later use. You will need to make the garlic and rosemary mixture fresh on the day of serving.

· plastic wrap

To book your TM5 Cooking Experience, get in touch with your Consultant, contact us online or on 1800 004 838.