Nothing beats relaxing with mates or the family, watching the footy, and tucking into a delicious pizza. To help you do that every weekend this footy season, we’ve compiled 3 recipes for Harvey Norman’s Breville the Smart Oven Pizzaiolo Benchtop Oven.
1) Neapolitan Pizza
2) Pizza Bianca
3) Charred Cauliflower Steaks with Lemon-Herb Sauce (ok, we know this one isn’t pizza – but, trust us, it’s just as tasty!)
Read on find out all the tips and tricks on how to create these Breville Pizzaiolo recipes.
Breville the Smart Oven Pizzaiolo Recipe #1: Neapolitan Pizza
Prep 20 minutes (plus 2 hours resting and up to 5 days refrigerating)
Cook 2 minutes per pizza
Makes 4 pizzas
Neapolitan Pizza Ingredients:
Dough
570g bread flour
2 tsp fine salt
1 tsp instant dried yeast
1½ cups (375ml) cold water
Semolina mix, for sprinkling (see NOTE)
Olive oil, for drizzling
Sauce
400g can crushed tomatoes
1 tsp salt
Toppings
340g fresh buffalo mozzarella, drained, torn into small pieces
Small bunch basil, leaves picked
Olive oil, for drizzling
Neapolitan Pizza Method
Make the Dough
1. Place the flour, salt and yeast in the bowl of a bench mixer. Using the dough hook, mix to combine. Add the water and knead on low speed for 5-6 minutes or until the dough is smooth and elastic.
2. Cover the bowl with plastic wrap and let the dough rest in a warm, draft-free place for 1 hour or until doubled in size.
3. Turn the dough out onto a lightly floured surface and divide into 4 x 240g pieces. Shape each piece into a smooth ball.
4. Lightly sprinkle two baking trays with the semolina mix and place the dough balls on the trays, leaving 10cm between the balls. Drizzle each ball with a little oil, spread the oil to coat the dough. Cover each tray with plastic wrap and refrigerate for at least 6 hours or up to 5 days.
Make the Sauce
1. Blend or process the tomatoes and salt until smooth.
Make the Pizzas
1. Just before cooking, remove the dough from the refrigerator and stand, covered, at room temperature for 1 hour.
2. About 20 minutes before the dough is finished resting, select the WOOD FIRED setting and preheat the oven (preheat can take up to 20 minutes).
3. Use a bench scraper to lift out one of the dough balls and dip both sides in the semolina mix to coat. Keep the remaining dough covered to prevent it from drying out. Gently press out the dough working from the centre into a 20cm round, leaving a 2cm border. Lightly sprinkle the peel with the semolina mix. Carefully transfer the dough onto the peel, gently shaking off any excess semolina mix.
4. Spread a quarter of the sauce evenly over the dough, leaving a 1-2cm border. Scatter a quarter of the mozzarella and basil over the sauce.
5. Transfer the pizza to the oven and cook for 2 minutes or until the crust is spotted brown and the cheese is melted. Drizzle with the oil.
6. Transfer to a cutting board, slice and serve immediately. Repeat with the remaining dough, sauce and toppings.
NOTE: To make the semolina mix, simply combine equal parts of semolina and plain flour. Store in an airtight container. Refrigerating the dough for 1-3 days is preferred but can be refrigerated for up to 5 days.
Breville the Smart Oven Pizzaiolo Recipe #2: Pizza Bianca
Prep 30 minutes (plus 2 hours resting and up to 5 days refrigerating)
Cook 2 minutes per pizza
Makes 4 pizzas
Pizza Bianca Ingredients:
Dough
570g bread flour
2 tsp fine salt
1 tsp instant dried yeast
1½ cups (375ml) cold water
Semolina mix, for sprinkling (see NOTE)
Olive oil, for drizzling
Toppings
180g crème fraîche
2 cloves garlic, crushed
Salt, to season
Freshly ground black pepper, to season
4 baby Desiree potatoes (about 115g each)
125g fontina cheese, grated
2-3 fresh rosemary sprigs, leaves picked Olive oil, for drizzling
Sea salt flakes, to sprinkle
Pizza Bianca Method
Make the Dough
1. Place the flour, salt and yeast in the bowl of a bench mixer. Using the dough hook, mix to combine. Add the water and knead on low speed for 5-6 minutes or until the dough is smooth and elastic.
2. Cover the bowl with plastic wrap and let the dough rest in a warm, draft-free place for 1 hour or until doubled in size.
3. Turn the dough out onto a lightly floured surface and divide into 4 x 240g pieces. Shape each piece into a smooth ball.
4. Lightly sprinkle two baking trays with the semolina mix and place the dough balls on the trays, leaving 10cm between the balls. Drizzle each ball with a little oil, spread the oil to coat the dough. Cover each tray with plastic wrap and refrigerate for at least 6 hours or up to 5 days.
Make the Pizzas
1. Just before cooking, remove the dough from the refrigerator and stand, covered, at room temperature for 1 hour.
2. About 20 minutes before the dough is finished resting, select the WOOD FIRED setting and preheat the oven (preheat can take up to 20 minutes).
3. Combine the crème fraîche and garlic in a small bowl. Season with salt and pepper.
4. Use a mandolin to very thinly slice the potatoes.
5. Use a bench scraper to lift out one of the dough balls and dip both sides in the semolina mix to coat. Keep the remaining dough covered to prevent it from drying out. Gently press out the dough, working from the centre into a 15cm circle, leaving a 2cm border. Then gently stretch the dough into a 25-30cm circle. Lightly sprinkle the peel with the semolina mix. Carefully transfer the dough onto the peel, gently shaking off any excess semolina mix.
6. Spread a quarter of the crème fraîche mixture over the dough, leaving a 1-2cm border. Arrange the potatoes in a single layer, slightly overlapping, on top of the crème fraîche. Sprinkle with a quarter of the fontina and rosemary.’
7. Transfer the pizza to the oven and cook for 2 minutes or until the crust is spotted brown, cheese is melted, and the potatoes are cooked.
8. Transfer to a cutting board, drizzle with the oil and sprinkle with the salt flakes. Slice and serve. Repeat with the remaining dough and toppings.
NOTE: To make the semolina mix, simply combine equal parts of semolina and plain flour. Store in an airtight container. For even cooking the potatoes need to be very thinly sliced and translucent. Gruyere, provolone and gouda can be used as substitute for fontina cheese. Refrigerating the dough for 1-3 days is preferred but can be refrigerated for up to 5 days.
Breville the Smart Oven Pizzaiolo Recipe #3: Charred Cauliflower Steaks with Lemon-Herb Sauce
Prep 20 minutes
Cook 6 minutes
Serves 2-4
Charred Cauliflower Steaks with Lemon-Herb Sauce Ingredients
Lemon-Herb Sauce
60g flat-leaf parsley leaves, coarsely chopped
1½ tbsp coarsely chopped dill
2 cloves garlic, chopped
1 small eschallot, chopped
1 tbsp capers, rinsed, drained
1 tbsp grated lemon zest
1½ tbsp lemon juice
½ tsp salt
½ tsp freshly ground black pepper
80ml olive oil
Cauliflower Steaks
1 large (1kg) head cauliflower
2 tbsp olive oil
Salt, to season
Freshly ground black pepper, to season
Charred Cauliflower Steaks with Lemon-Herb Sauce Method
Make the Lemon-Herb Sauce
1. Select the 400°C setting and preheat the oven while making the sauce (preheat can take up to 20 minutes).
2. Place the parsley, dill, garlic, eschallot, capers, lemon zest and juice, salt and pepper in the bowl of a food processor. Pulse until the ingredients are chopped and combined.
3. With the motor running, slowly add the oil. Process for about 45 seconds, pausing if necessary, to scrape the sides. Transfer the sauce to a small bowl, cover and reserve.
Cook the Cauliflower Steaks
1. Remove the leaves and trim the base from the cauliflower, leaving the core intact. Using a large knife, cut the cauliflower from top to base into three 2cm-thick steaks. Brush both sides of each steak with half the oil and season with salt and pepper.
2. Using the handle, place the pizza pan in the oven to heat for 2 minutes. Remove the pan and drizzle the remaining oil over the base of the pan. Carefully place the cauliflower steaks in the hot pan and return to the oven. Cook for 3 minutes. Carefully turn the cauliflower over and cook for a further 2-3 minutes or until browned and cooked.
3. Using the handle, remove the pan from the oven and place it on a heatproof surface. Serve the cauliflower drizzled with the Lemon-Herb Sauce.
Breville the Smart Oven Pizzaiolo
Can’t wait to dig into a slice of homemade pizza? Breville the Smart Oven Pizzaiolo is available now at Harvey Norman.
To learn more about this special appliance, check out our Breville the Smart Oven Pizzaiolo review. Warning: your mouth is going to be watering!