Bresaola and Bocconcini Pizza

Instructions

• 1

  To make the dough, place the flour, yeast, sugar and salt in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the oil and water, and mix on medium-low speed for 5 minutes, or until the dough is smooth and elastic. (Alternatively, combine the dry ingredients in a bowl. Add the oil and water and mix until the dough comes together, add an extra tablespoon of water if necessary. Turn the dough out onto a lightly floured countertop and knead for 10 minutes, or until smooth and elastic.)

• 2

  Place the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour, or until the dough doubles in size.

• 3

  Turn the dough out onto a lightly floured countertop and punch down to remove the excess air. Knead the dough into a smooth ball. Divide the dough into six, 4½ oz pieces.

• 4

  To make the pizza sauce, place all the ingredients in a food processor or blender and process until well combined. Transfer to a saucepan over medium heat. Bring to a boil, stirring occasionally. Boil for 5 minutes, or until the sauce thickens. Set aside to cool. Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.

• 5

  To make the pizza, turn the ON/OFF switch to the ON position and PREHEAT the pizza oven for 15 minutes.

• 6

  Roll out each piece of pizza dough to form a 8-inch long, 4-inch wide oval. Place two, side by side allowing a little space between onto a 11-inch square piece of parchment paper.

• 7

  Spoon 1½ tablespoon of pizza sauce onto each pizza crust and spread with the back of the spoon to cover the crust.

• 8

  Divide the toppings evenly among the crusts.

• 9

  Select the CLASSIC crust setting.

• 10

  Transfer two of the pizzas (still on the parchmet paper) onto the hot pizza stone and close the lid. Cook for 2 minutes.

• 11

  Open the lid and quickly slide the parchment paper out carefully. Close the lid and cook for another 5-6 minutes, or until browned. Monitor the cooking progress through the viewing window. Topping should be cooked and golden and crust crisp and brown.

• 12

  Open the lid carefully with oven mitt and transfer the pizzas to a cutting board.

• 13

  Repeat with the remaining pizzas.

• 14

  Top each pizza with bocconcini and arugula. Drizzle with olive oil, balsamic glaze and season with salt and pepper. Slice and serve.