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Tricolore pizza

January 30, 2011

I absolutely adore our breadmaker – it was a wedding gift and we use it about two to three times a week to make gorgeous sunflower seed loaf for toast and sandwiches. We’ve had successes with tomato and olive bread as well (divine toasted and served warm with port salut, or as part of a ploughman’s lunch). It also turns making your own pizza dough into a doddle, with fabulous results.

I loaded the machine with water, olive oil, flour, salt, sugar and yeast and set it to the dough programme before getting on with tomorrow’s pie filling and tonight’s pizza sauce.

The sauce is nothing fancier than fried onions, tinned tomatoes, a tablespoon of sugar and a tablespoon of chili pesto, left to bubble away and thicken on a low heat on the stove. Meanwhile, I grilled three rashers of smoked back bacon and left them to cool.

The dough takes an hour and a half and is perfectly springy and warm when you take it out of the machine. At this point you can cover it and allow to cool in the fridge for a crisper crust, allow it to rise for a thicker crust or just rock on getting it into the oven. We rock on.

We quickly chop four stalks of asparagus (an impulse buy from the discounted shelf), a romano pepper (leftover from the Hungarian goulash), shred the mozzarella and grate the cheddar.

H spoons the pizza sauce onto the dough (we have half leftover to freeze and use another time), I rip the bacon onto it and then we liberally cover with the cheeses, asparagus and pepper. The effect is striking; the vivid colours of the Italian tricolore sing out.

Served with a very simple salad of watercress, rocket and spinach with lemon juice and light olive oil, this has a fabulous range of flavours. I’m looking forward to taking a slice into work for lunch tomorrow.

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