Bresaola & Burrata Pizza

Ingredients:

Basic Pizza Dough

Topping

To serve

Method:

Basic Pizza Dough

Combine yeast, sugar, salt, olive oil and water to a large bowl; stir until combined
Fold through flour until just combined, turn out onto a lightly floured surface and knead for 5–10 minutes or until a smooth ball forms
Place dough ball into a lightly oiled bowl, cover with cling wrap. Set aside in a warm drought free place for 30 minutes or until dough has doubled in size. Turn dough out on a floured surface and knock back (punch) the dough to remove excess air, lightly knead
Divide dough as required

Tips & Hints:

This pizza can also be made with the wholemeal or gluten free pizza dough recipe by Breville. You can freeze dough for 8 weeks, double wrapped in plastic wrap.

Topping

Turn the Crispy Crust Pizza Oven ON/OFF switch to the ON position
Preheat Pizza oven on setting PREHEAT for 15 minutes
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
Prick base with a fork or pizza docker
Spread base with 2 tablespoons tomato sauce
Divide toppings evenly into four. Top base with mozzarella cheese, oregano, tomatoes and bresaola. Season with salt and pepper
Select THIN crust setting
Transfer pizza and baking paper together onto the pizza stone and close the lid. Cook for 2 minutes
Open lid and slide paper out carefully. Close lid and cook for 4-5 minutes or until cooked to your liking
Monitor cooking progress through viewing window. Topping should be cooked and golden and base crisp and brown
Open lid carefully with oven mitt and remove pizza onto chopping board

To serve