Cookbook
SOV860
the Smart Oven
™
Air Fryer
62
Bresaola and Bocconcini Pizza
1
Prep 20 mins / Cook 31 mins / Standing 60 mins
2
Makes 2 pizzas
For the dough
1 tsp honey
375 ml warm water
1 ¼ tsp instant yeast
210 g flour
45 g yellow cornmeal
1 tsp salt
1 tsp olive oil, for greasing
Non-stick oil spray
For the pizza sauce
240 g tinned peeled tomatoes
½ tbsp extra-virgin olive oil
1 clove garlic, minced
¼ tsp fine salt
½ tsp oregano
2 sprigs of basil
For the toppings
150 g large cherry tomatoes, sliced in thirds
100 g bresaola, thinly sliced
120 g baby bocconcini, cut in half
20 ml balsamic vinegar
50 g baby rocket leaves, washed
1. In a small bowl, dissolve the honey and water.
Sprinkle over the yeast and stand for 3 mins.
2. Place the flour, cornmeal and salt in the
bowl of a bench mixer with a dough hook
attachment. Mix on low speed to combine.
Add the honey, yeast and water mixture and
knead on medium speed for 5–7 mins or until
dough is smooth and elastic.
3. Grease a bowl with half of the olive oil and
transfer the dough to the bowl. Cover with
plastic wrap and let it rest for 30 mins.
4. Grease a tray with the remaining olive oil.
Divide the dough into 2 × 210 g, even sized
round balls and place on a tray. Lightly spray
the dough with oil and cover with a clean tea
towel. Set aside for 30 mins.
5. Place all of the sauce ingredients into a
food processor, except the basil. Pulse the
ingredients to combine. Using a spatula,
scrape the sauce in a bowl and add the basil,
allowing it to infuse for 20 mins. Cover it with
plastic wrap and set aside.
6. Pre-heat the oven. Select PIZZA/SUPER
CONVECTION/210°C/5 mins and press
start. When the oven is pre-heated, place the
pizza tray into the middle-rack position for
5 mins to pre-heat the pizza pan.
7. Stretch the dough to fit the pizza pan, remove
the pizza pan from the oven and carefully
place the dough onto the preheated pan.
8. Pre-heat the oven. Select PIZZA/SUPER
CONVECTION/210°C/13 mins and press
start. Spread half of the pizza sauce evenly
on the dough, leaving a 1 cm border of crust.
Add half of the bresaola slices, tomatoes
and bocconcini onto the pizza and, once
preheated, place it into the oven. Bake for
13 mins or until the pizza is crisp.
9. Repeat the same process again with the
remaining dough and toppings.
10. Dress the pizza with the balsamic vinegar
and place the rocket leaves on the pizza.