Easy and fun to make, this pizza recipe is sure to be a hit with the whole family. With an Intensive Bake mode and Prove Dough setting, the Miele steam combination oven ensures a crispy crust and tender inside, while the steam function locks-in those all-important nutrients.
Prep time: 20 minutes (plus proving) Cook time: 25 minutes
Suitable for freezing
Suitable from one year
Ingredients
For the dough
275g strong white flour
2 tsp dried yeast
2 tbsp olive oil
200ml warm water
1 tsp salt
For the sauce
1 tbsp olive oil
2 shallots, finely chopped
2 cloves garlic, crushed
250g passata
To decorate
200g cherry tomatoes, sliced
2 tbsp basil, chopped
½ yellow pepper, sliced
½ small red onion, thinly sliced
150g grated mozzarella cheese
50g Parmesan, grated
Method
Put the flour, yeast, oil and salt into a bowl. Add the water and stir until mixed. Bring the mixture together and knead into a soft dough. Knead on a work surface for 3-4 minutes.
Place the dough in an oiled bowl in the oven on the Prove Dough setting and leave to rise until doubled in size. There is no need to cover the bowl as the oven will release some humidity, preventing the dough from developing a dry crust.
To make the sauce, heat the oil in a saucepan. Add the shallots and fry for 5 minutes. Add the garlic and fry for a few seconds. Add the passata and simmer until reduced.
Preheat the oven to intensive bake 200C.
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