Breadman AUTOMATIC BREAD MAKER - User Maintenance and Cleaning; Cleaning Instructions for Components

99
RUSTIC PIZZA MARGHERITA
Ingredients: 1.5 LB
2 Thin Crusts
Water, 80ºF/27ºC1 cup + 2 TBL
Olive Oil 1-1/2 TBL
Salt 1-1/2 tsp
Sugar 1-1/2 tsp
Bread Flour 3 cups
Active Dry Yeast 1-1/2 tsp
Select Pizza Dough Cycle
Topping: 2 Pizzas
Corn Meal 4 tsp
Olive Oil 2 TBL
Tomatoes, large or 4
Roma Tomatoes, large, thinly sliced 8
Basil Leaves, fresh, shredded 1/2 cup
Salt 1/2 tsp
Black Pepper, freshly ground or 1/4 tsp
Red Pepper Flakes, ground
Mozzarella Cheese, fresh or 2 cups
Fontina Cheese, torn
Parmesan Cheese, grated 1/2 cup
Method:
1. Sprinkle pizza pan(s) or cookie sheets evenly with corn meal. Place dough on lightly floured
surface, divide in half and press into two 14-inch pizza pan(s).
2. Brush dough evenly with olive oil. Top with tomatoes and basil; sprinkle lightly with salt and
black pepper or red pepper flakes. Top with both cheeses.
3. Bake at 425ºF/218ºC for 18 to 20 minutes or until edges of crust are golden brown.
Variation:
Use goat cheese or feta cheese.
If you can not find fresh mozzarella, use standard mozzarella.