152
Pizza Alle Cipole
Dish: bowl
Oven Accessory: baking tray greased, wire shelf in lower
position
1. Place the onion and garlic in a bowl on glass turntable and
cook on HIGH MICROWAVE for 3 mins.
2. Add the tomatoes, olives, capers and olive oil. Cook on HIGH
MICROWAVE for 5 mins.
3. In a large bowl combine the flour, yeast and salt.
4. Add the oil and gradually add enough warm water until you
have a soft dough.
5. Turn onto a floured surface and knead for 10 mins. Roll out to
a 30cm x 20cm (12"x8") circle and place on baking tray.
Cover, and prove until the dough has doubled in size in a
warm place or on CONVECTION 40°C.
6. Preheat oven on CONVECTION 230°C with wire shelf in lower
position.
7. Spread the topping over the dough and sprinkle with remain-
ing ingredients.
8. Place tray on low wire shelf and cook on CONVECTION
230°C for 15-20 mins.
Ingredients
250g (9oz) strong bread
flour
5ml (1tsp) sachet dried
yeast
3 ml (½tsp) salt
10ml (2tsp) olive oil
150ml (¼ pt) warm water
Topping
1 red onion, cut into rings
2 cloves garlic, crushed
400g (14oz) tomatoes on
the vine
12 pitted black olives
16 capers
30ml (2tbsp) olive oil
5ml (1tsp) chilli flakes
5ml (1tsp) mixed herbs
12 basil leaves
150g (5oz) mozzarella,
grated
BREAD
