Fresh mozzarella, plum tomato and basil pizzettes abm

Yield: 4 servings

Measure Ingredient
½ cup Water
2 tablespoons Olive Oil
1 pinch Pepper
1 teaspoon Salt
1 pounds Mozzarella Cheese; grated
4 larges Plum Tomatoes
3 tablespoons Olive Oil
1 Clove Garlic; minced
1 teaspoon Sugar
1½ cup Flour
1 teaspoon Yeast
Olive Oil; for brushing
⅓ cup Basil Leaves; chopped


Place dough ingredients in pan and program for knead and first rise.

Prepare toppings while dough is rising. At the end of cycle, transfer dough to a lightly floured work surface, cover with a clean towel and let rest for 5 minutes. Preheat the oven to 450øF with the rack in the center position. Lightly flour 2 baking sheets and set them aside. Slice mozzarella into thin slices and drain on paper towels if needed. Slice the tomatoes into thin slices and set aside. Mix together the 3 tb olive oil and mixed garlic.

Cut the dough into 4 pieces and on a lightly oiled surface, roll each piece out to a 7" circle. Transfer the circles to the prepared baking sheets. Brush the surface of each with the garlic and oil mixture. In a spiral, starting ¾" in from the edge, alternate the cheese and tomato slices. Place a slice of cheese and a slice of tomato in the center. Brush the top of the cheese and a slice of the tomato in the center. Brush the top of the cheese and tomatoes with olive oil.

Sprinkle with salt and pepper and bake for 12 minutes. The cheese will be slightly runny. Remove from the oven and immediately sprinkle on the freshly chopped basil and serve immediately.

Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith

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