Whirlpool Recipes

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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
  • Topping
  • 185 g Mozzarella cheese
Directions (Using the Whirlpool JetChef pizza or crisp function):
  1. 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.
  2. Add 650ml lukewarm water to the yeast and sugar, mix together and leave for a few minutes, then pour into the well.
  3. 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.
  4. 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.
  5. 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.
  6. For the sauce, peel and slice the garlic, then pick the basil leaves and finely chop the stalks.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Dust a clean surface and the dough with a little flour or semolina, and roll it out into a rough circle, about ½cm thick.
  12. When you are ready to cook the pizza, preheat the crisp plate for 2 minutes.
  13. 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.
  14. Place on hot JetChef crisp plate. Cook for 7 to 10 minutes, until the pizzas are golden and crispy. Serve hot.

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