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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the ingredients for the dough into the breadmaker bread pan according to the manufacturer's directions. Set the PIZZA cycle and press START. After about 5 minutes of kneading, check the consistency of the dough. If it is not in a smooth, round ball, open lid and with machine ON, add water, a tablespoon at the time if too dry; add a tablespoon of flour at the time if too wet. | 2. Remove the dough promptly from the breadmaker at the end of the cycle. Knead dough about 10 times on a lightly floured surface. Cover with kitchen towel and let it rise for 30 minutes. | 3. Meanwhile, for the pizza sauce sauté garlic in olive oil until golden (it mustn’t go dark). Add the tomatoes, bring to a simmer and cook for 5 minutes. Set aside to cool. Use as it is, lumpy, or blend with a stick blender to create a smooth sauce. | 4. Take a large cookie sheet and place it on a center rack of a cold oven upside-down. Heat the oven to max. Preheating the pan in this way will allow the pizza crust to become crispy from contact with the hot pan, similar to using a pizza stone. | 5. Place the pizza dough onto the floured parchment paper. Roll it into a 12-inch disc. Cover with pizza sauce and sprinkle with dried oregano. | 6. Place prosciutto and pancetta slices onto the sauce. Gently slide the parchment and pizza off of the cutting board onto the hot cookie sheet bottom. Bake pizza for about 5 minutes at 250°C (or max). | 7. Open the oven and slide the rack with the tray out slightly or take it out of the oven to top the pizza with sliced button mushrooms. Return the pizza to the oven, bake for another 5 minutes at max or until pizza becomes crispy. Remove from the oven. | 8. Sprinkle grated cheese on top and place the pizza into turned-off oven for 1 -2 minutes to melt the cheese. | 9. Cut into quarters and serve with black or green olives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	200	ml		0.0	0.0	0.0	0.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
sea salt	1/4	teaspoon		1260.8333	0.0	280.5	7.0833
wheat spelt flour	380			1260.8333	0.0	280.5	7.0833
yeast	2 1/2	teaspoons		27.75	3.063	3.582	0.135
olive oil	1	tablespoon		238.68	0.0	0.0	27.0
garlic clove	1		sliced	1260.8333	0.0	280.5	7.0833
tomato	240		canned chopped	14896.5517	3303.1484	777.2114	129.5352
sea salt	1/4	teaspoon		1260.8333	0.0	280.5	7.0833
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
oregano	2	teaspoons		5.3	1.3784	0.18	0.0856
prosciutto	100		sliced	1260.8333	0.0	280.5	7.0833
pancetta	50		sliced	1260.8333	0.0	280.5	7.0833
button mushroom	400		sliced	1260.8333	0.0	280.5	7.0833
gouda cheese	150		grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.