1 pizza base, 4 different toppings

February 5, 2022

Did you know that it’s world pizza day on the 9th of February? Now’s the time to heat up your kettleCADDY and make these 4 delicious pizza recipes below!

Basic Pizza Dough (the only pizza dough recipe you’ll ever need!)

MAKES 2 x 22cm pizza’s

1½  cups (225g) bread flour or plain flour 

1 tsp (4g) dried yeast 

1 tsp caster sugar 

1 tsp fine table salt 

1  tbsp olive oil 

½  cup (125ml) warm water, approximately

 

For the toppings 

Prosciutto & rocket

 ½ cup tomato passata 

250g torn buffalo mozzarella 

100g sliced mushrooms. 

 8 thin slices (120g) prosciutto 

30g baby rocket leaves.

 

Salami & Olives

½ cup spicy pasta sauce 

150g sliced salami, 

150g sliced bocconcini or mozzarella

½ cup pitted halved kalamata olives. 

 

Four cheeses

2 tbsp oil 

1 clove crushed garlic. 

1 cup ricotta

125g each crumbled gorgonzola, grated parmesan-style cheese and sliced bocconcini. 

2 tsp chopped chives

 

Margherita

½ cup tomato passata

150g sliced bocconcini or mozzarella. 

¼ cup fresh basil leaves.

 

For the pizza dough

  1. Combine flour, yeast, sugar and salt together in a bowl; make a well in the centre. 
  2. Stir in oil and enough water to mix to a soft dough. 
  3. Knead the dough on a floured surface for 10 minutes or until smooth and elastic. Place in an oiled bowl and cover with plastic wrap. Allow to stand in a warm place for 1 hour or until doubled in size.
  4. Knead dough on a floured surface for 3 minutes or until smooth. Divide in half roll each portion on a floured surface into a 22cm (9in) round. 
  5. If you making the pizza in a normal oven, then preheat the oven to 220°C and bake the pizza bases with the toppings for 15 minutes. 

 

Prosciutto and rocket

  1. Light the fire in your kettleCaddy. 
  2. Prepare your dough rounds by spreading them with tomato passata and topping with 250g torn buffalo mozzarella and sliced mushrooms. 
  3. Slide pizza into the kettleCADDY oven opening and onto the kettleCADDY Pizza Stone using the kettleCADDY Pizza Paddle.
  4. Bake the pizza for 2 to 3 minutes – if it takes longer than 3 minutes, the Pizza Stone is not hot enough or you do not have adequate heat (flames) in the chamber. Flames should be visible throughout the baking cycle.
  5. Use your kettleCADDY Lifter Spatula to manually rotate the Pizza Stone to ensure an even baking of your pizza.
  6. Top with prosciutto slices and baby rocket leaves.

Salami and olives

  1. Prepare your dough rounds by spreading them with spicy pasta sauce and topping with sliced salami, sliced bocconcini or  mozzarella and olives. 
  2. Follow the instructions above on baking your pizza.
  3. Use your kettleCADDY Lifter Spatula to manually rotate the Pizza Stone to ensure an even baking of your pizza.

Four Cheeses

  1. Prepare your dough rounds by brushing with oil combined with 1 clove crushed garlic. 
  2. Spread ricotta and top with all crumbled cheeses.
  3. Follow the instructions above on baking your pizza.
  4. Top with chives

Margherita

  1. Prepare your dough rounds by spreading it with tomato passata and topping with sliced bocconcini or mozzarella. 
  2. Follow the instructions above on baking your pizza.
  3. Serve topped with fresh basil leaves.

For more information on how to use the kettleCaddy, view their instructions here.

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