Breadmakers Recipes

Pizza - Tomato & Basil Appetizer Style (Thin Crust)

Did you know that making homemade pizza is unexpectedly easy with just a few simple steps utilizing your Zojirushi breadmaker? Why not give this thin crispy crusted pizza topped with bubbly cheese, prosciutto, fresh tomato and basil a try? It’s perfectly zesty!

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

Home Bakery Supreme?
Breadmaker
BB-CEC20
Home Bakery Mini
Breadmaker
BB-HAC10
Home Bakery Virtuoso?
Breadmaker
BB-PAC20
Home Bakery Supreme? Breadmaker BBCC-X20

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

Home Bakery Supreme?
Breadmaker
BB-CEC20

Home Bakery Mini
Breadmaker
BB-HAC10

Home Bakery Virtuoso?
Breadmaker
BB-PAC20

Home Bakery Supreme? Breadmaker BBCC-X20

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

Ingredients (for BB-HAC10):

Traditional Pizza Dough (makes 2 pizzas):

  • 1 cup water
  • 1 Tbsp. olive oil
  • 2-1/2 cups bread flour
  • 1 Tbsp. sugar
  • 1 tsp. salt
  • 1 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

Ingredients (for BB-PAC20):

Traditional Pizza Dough (makes 4 pizzas):

  • Please use the recipe in the BB-PAC20 instruction manual.

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

Ingredients (for BBCC-X20):

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, and prepare the dough using the DOUGH course. Remember to add the liquids first.

2

When 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.

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