Pizza - Tomato & Basil Appetizer Style (Thin Crust)
Ingredients (for BB-CEC20):
Traditional Pizza Dough (makes 4 pizzas):
- 1-1/4 cups water
- 1-1/2 Tbsp. olive oil
- 3-3/4 cups bread flour
- 1-1/2 Tbsp. sugar
- 1-1/2 tsp. salt
- 1-1/2 tsp. active dry yeast
Topping (for 1 pizza):
- 1-1/2 cups shredded mozzarella cheese
- 4-5 slices prosciutto or bacon, cut into 1-inch strips
- 1 large tomato, diced
- Few sprigs basil, chopped
Make sure the kneading blade(s) are properly attached. Add the Traditional Pizza Dough ingredients to the baking pan in the order listed, and prepare the dough using the DOUGH course. Remember to add the liquids first.
When course completes, remove the dough from the baking pan onto a lightly floured surface. For 2-lb. breadmaker, cut the dough into quarters. For 1-lb. breadmaker, cut the dough in half. Form a smooth ball, place in bowl and cover with plastic wrap. Let dough rest for 20 minutes.
Remove the dough, place on parchment paper and roll out using a rolling pin to create a 12-inch circle. Use a fork and poke holes on the dough. Move the dough onto a pizza pan.
Spread the shredded mozzarella cheese evenly on the dough, and top with prosciutto. Bake in an oven preheated at 400°F for 10-15 minutes.
Once the cheese is bubbly and the crust is baked, remove from the oven. Top with fresh diced tomato and chopped basil. Serve immediately.