A Perfect Pantry

INGREDIENTS

Dough

• 350mls warm water
• 40mls olive oil
• 1 tsp sugar
• 1 tsp salt
• 600g bread flour
• 2 tsps dried yeast

Bolognese filling

• 1 tbsp olive oil
• 1 onion, chopped
• 1 clove garlic, crushed
• 1 tbsp Moroccan spice mix
• 500g beef mince
• 500ml tomato passatta

Serve with minted yoghurt sauce

 

DIRECTIONS

1. To make the Bolognese, heat ELECTRIC FRYPAN on setting 8 for 3 minutes. Add oil and onion and garlic and cook, stirring frequently for 2-3minutes or until softened. Stir in cumin, capsicum and mushroom. Cook for 5 minutes and add mince. Cook until browned and crumbly.
2. Stir in passatta and bring to the simmer. Reduce heat to setting 2 and partially cover with lid .Cook for 10 minutes. Remove and cool completely.
3. To make the dough, place ingredients into Bread Pan in order they appear in ingredients list. Use measure cup and spoon supplied to accurately measure ingredients.
4. Place bread pan into Bread Maker and close lid. Select setting 9 for PIZZA DOUGH and press START/STOP button. Setting will take 11/2 hours to mix, knead and proove the pizza dough.
5. Preheat oven 220C and line 2 baking trays with baking paper.
6. Once dough is ready divide dough into 4 portions; roll out each portion of dough on a lightly floured surface into an oval shape and place onto prepared trays.
7. Divide Bolognese into four portions and spoon along the centre of each portion of dough, leaving a 2cm border. Pinch sides of dough and fold over ends to seal, leaving a gap in the centre. Bake in oven for 20-30 minutes or until brown and crisp.
8. Serve with minted yoghurt and salad

 

TIP: For a vegetarian option, cook onion and garlic together and mix with 150g crumbled feta, 300g of defrosted frozen spinach, 200g grated tasty cheese and 2 eggs.

 

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Size Select Bread Maker
• Essentials 12" Square Frypan
• Banquet Electric Frypan