Homemade Pizza

2 Servings
Bread
Italian
Bake Advance Main Dish Bread Italian

8 fluid oz Water
2 tablespoons ve oil
1 pound Strong White Bread ur
1 1/2 tablespoons Dried k Powder
1 1/2 teaspoons t
2 teaspoons Caster ar
1 1/2 teaspoons Dried st
2 teaspoon gano
1 teaspoon il
1 teaspoon lic powder
4 tablespoons ato puree
4 tablespoons -dried tomatoes puree
4 tablespoons lic puree
Varies Pizza Toppings
400 gram zarella Thinly sliced

This recipe is for 2 large pizzas. Add the dough ingredients to the breadmaker in the order they appear in the ingredients list (Water through to Garlic Powder). Select "Dough: Normal/Basic" setting on the breadmaker. At the end of the cycle, place dough on a floured work surface. Cut the dough into 2 pieces, cover each with oiled cling film (saran wrap) and rest the dough for 15 minutes in a refridgerator. Remove cling film, knock back the dough and roll out into circles, size dependant upon your desired thickness. Place on oiled baking tray and prick the surface all over with a fork. Mix the purees together and with the back of a spoon coat each pizza base with half of the puree mixture. Add your favourite toppings, cover with the mozzarella (I often use a pinch or oregano and basil over the cheese) and bake in a pre-heated oven for 20-25 minutes at 200C/400F


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