Rustic Margarita Pizza.
- 800 g strong white bread flour
- 200 g fine ground semolina flour or strong white bread flour
- 1 level tablespoon fine sea salt
- 2 x 7 g sachets of dried yeast
- 1 tablespoon golden caster sugar
- Tomato Sauce
- 1 clove of garlic
- 1 bunch of fresh basil
- Olive oil
- 1 x 400 g tin of quality plum tomatoes
- 185 g Mozzarella cheese
Directions (Using the Whirlpool JetChef pizza or crisp function):
- For the dough, pile the different flours and 1 level teaspoon of sea salt onto a clean surface and make a well in the centre.
- Add 650ml lukewarm water to the yeast and sugar, mix together and leave for a few minutes, then pour into the well.
- Using a fork in a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. Continue to mix, bringing in all the flour – when the dough comes together and becomes too hard to mix with your fork, flour your hands and pat the dough into a ball.
- Knead the dough by rolling it back and forth, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes, or until you have a smooth, soft dough.
- Place the dough in a lightly greased bowl, cover with clingfilm and leave in a warm place to prove for 45 minutes, or until it doubles in size.
- For the sauce, peel and slice the garlic, then pick the basil leaves and finely chop the stalks.
- Heat 1 tablespoon of oil in a pan on a medium-low heat, add the garlic and basil stalks, then cook gently for a couple of minutes, or until the garlic turns golden, then add most of the basil leaves, the tomatoes and a pinch of salt and pepper.
- Leave the sauce to simmer for approximately 20 minutes, or until smooth, breaking the tomatoes up with a wooden spoon. Season the sauce according to taste.
- To assemble the pizzas, divide the dough in half. Wrap one half in clingfilm and freeze to be used on another day. Divide the remaining dough into 4 balls equal in size.
- Flour each dough ball, then cover with clingfilm, and leave to rest for about 15 minutes – this will make it easier to roll out thinly.
- Dust a clean surface and the dough with a little flour or semolina, and roll it out into a rough circle, about ½cm thick.
- When you are ready to cook the pizza, preheat the crisp plate for 2 minutes.
- At this stage you can apply your topping: spread the tomato sauce over the base, spreading it out to the edges. Scatter the mozzarella and remaining basil leaves. Drizzle olive oil and add a pinch of salt and pepper.
- Place on hot JetChef crisp plate. Cook for 7 to 10 minutes, until the pizzas are golden and crispy. Serve hot.
Discover the new power of 6TH SENSE technology. Your extra power for perfect results, intuitively as never before.