- 30 g extra virgin olive oil, plus extra for greasing
- 220 g water, lukewarm
- 1 tsp sugar
- 2 tsp dried yeast, or 20 g fresh yeast
- 450 g strong white bread flour
- 100 g tomato puree, concentrated
- 1 tsp salt
- 50 g passata, for topping
- 1 package mozzarella, grated, for topping
1h 20minPreparation 1h 0minBaking/Cooking
8Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Lightly grease a large bowl with oil and set aside. Place water, sugar and yeast in a mixing bowl and mix 20 secs/speed 2
- Add bread flour, tomato puree, oil and salt then knead 2 min//. Transfer dough to a greased bowl, cover with cling film then leave to prove in a warm place until doubled in size (approx 1 hour).
- Preheat oven to 230°C and line 2 baking trays with baking paper.
- Using spatula, divide dough into 16 pieces of the same size and form each one into a ball. Roll each into a circle (Ø 10 cm) then transfer to tray.
- Spread passata on each round, then top with mozzarella. Bake 10-15 minutes (230°C) and serve warm
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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