Pizza - Tomato & Basil Appetizer Style (Thin Crust)

Ingredients (for BB-CEC20):

Traditional Pizza Dough (makes 4 pizzas):

1-1/4 cups water
1-1/2 Tbsp. olive oil
3-3/4 cups bread flour
1-1/2 Tbsp. sugar
1-1/2 tsp. salt
1-1/2 tsp. active dry yeast

Topping (for 1 pizza):

1-1/2 cups shredded mozzarella cheese
4-5 slices prosciutto or bacon, cut into 1-inch strips
1 large tomato, diced
Few sprigs basil, chopped

1

Make sure the kneading blade(s) are properly attached. Add the Traditional Pizza Dough ingredients to the baking pan in the order listed. Select and start the appropriate course.

BB-PDC20: #11 DOUGH
BB-PAC20: REGULAR DOUGH
BB-CEC20/BBCC-X20: BASIC DOUGH
BB-HAC10: DOUGH

2

When the course completes, remove the dough from the baking pan onto a lightly floured surface. For 2-lb. breadmaker, cut the dough into quarters. For 1-lb. breadmaker, cut the dough in half. Form a smooth ball, place in bowl and cover with plastic wrap. Let dough rest for 20 minutes.

3

Remove the dough, place on parchment paper and roll out using a rolling pin to create a 12-inch circle. Use a fork and poke holes on the dough. Move the dough onto a pizza pan.

4

Spread the shredded mozzarella cheese evenly on the dough, and top with prosciutto. Bake in an oven preheated at 400°F for 10-15 minutes.

5

Once the cheese is bubbly and the crust is baked, remove from the oven. Top with fresh diced tomato and chopped basil. Serve immediately.