Serves 4 pizzas
Cooking & Prep time 1 hour 28 mins
INGREDIENTS
Dough
4 x 180g basic, wholemeal or gluten free pizza dough
Topping
2⁄3 cup tomato sauce
1 1⁄3 cups grated mozzarella cheese
2 tablespoons fresh oregano leaves
200g punnet vine-ripened cherry tomatoes, halved
200g bresaola, thinly sliced
Salt and pepper, to taste
200g burrata cheese or baby bocconcini torn
To Serve
Rocket leaves
Balsamic glaze
METHOD
1 Turn on the Crispy Crust Stone Baked Pizza oven.
2 Preheat Pizza oven on setting PREHEAT for 15 minutes.
3 Divide dough into four 180g balls. Roll out one piece of pizza dough to form a 24cm disc and place onto a large square of baking paper.
4 Prick base with a fork or pizza docker.
5 Spread base with 2 tablespoons tomato sauce.
6 Divide toppings evenly into four. Top base with mozzarella cheese, oregano, tomatoes and bresaola. Season with salt and pepper.
7 Select THIN crust setting.
8 Transfer pizza and baking paper together onto the pizza stone and close the lid. Cook for 2 minutes.
9 Open lid and slide paper out carefully. Close lid and cook for 4-5 minutes or until cooked to your liking.
10 Monitor cooking progress through viewing window. Topping should be cooked and golden and base crisp and brown.
11 Open lid carefully with oven mitt and remove pizza onto chopping board.
12 Top with burrata cheese, rocket leaves and drizzle with balsamic glaze.
13 Cut into wedges and serve immediately.
The Carousel thanks Breville for this recipe.
