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
- 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.
- 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.
- 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.
- 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.
- Preheat oven 220C and line 2 baking trays with baking paper.
- 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.
- 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.
- 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.