This recipe uses a breadmaker. I get around 3 medium sized or 2 large sized thin crust pizzas from the dough. The dough will keep in the freezer for up to 1 month. Note: puree in this instance refers to UK type puree which apparently is the same as US paste. You can also prep the pizzas, freeze, and cook on a later date.
This recipe is for 2 large pizzas.
Add the dough ingredients to the breadmaker in the order they appear in the ingredients list (Water through to Garlic Powder). Select "Dough: Normal/Basic" setting on the breadmaker.
At the end of the cycle, place dough on a floured work surface. Cut the dough into 2 pieces, cover each with oiled cling film (saran wrap) and rest the dough for 15 minutes in a refridgerator. Remove cling film, knock back the dough and roll out into circles, size dependant upon your desired thickness. Place on oiled baking tray and prick the surface all over with a fork.
Mix the purees together and with the back of a spoon coat each pizza base with half of the puree mixture. Add your favourite toppings, cover with the mozzarella (I often use a pinch or oregano and basil over the cheese) and bake in a pre-heated oven for 20-25 minutes at 200C/400F
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|Serving Size: 1 Serving (624g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 356 (24%)|
|Amt Per Serving||% DV|
|Total Fat 39.6g||53 %|
|Saturated Fat 21.3g||107 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 128.2mg||39 %|
|Sodium 1644.9mg||57 %|
|Potassium 997.5mg||26 %|
|Total Carbohydrate 194.5g||57 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 186.2g|
|Protein 83.6g||119 %|
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Calories per serving: 1481
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