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Rich Puttanesca Sauce Fish Pizza


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Ingredients

8 portion(s)

Ingredients - Sauce

  • 2 clove garlic, peeled
  • 1 medium red capsicum, sliced
  • 30 g olive oil
  • 1 400g tin ardmona diced tomato, (or any diced tin tomato)
  • 250 g tomato sugo/passata/puree
  • 100 g kalamata olives, pitted
  • 150 g water
  • 1 tsp Onion powder
  • 30 g tomato paste
  • 1 tsp stock powder, OR 1 tbsp veggie stock concentrate
  • 1 pinch dried chili flakes, OPTIONAL :)

Charlie's Thin Pizza Dough

  • 250 grams plain flour
  • 1 tsp dried yeast
  • 1/4 tsp sugar
  • 150 grams warm water
  • 1 pinch salt

Toppings

  • 200 grams White fish
  • 100 grams parmesan
  • 20 capers
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Recipe's preparation

    Sauce
  1. Add garlic clove to TMX. Chop on speed 8 for 3 seconds. 

     

    Scrape bowl down, add sliced capsicum and olive oil and cook on speed slow, reverse, varoma, 3 minutes. MC OFF.

     

    Add remainder of the ingredients. Cook on speed slow, reverse, varoma, 15 minutes. 

     

     

     

  2. Dough (Charlie's Thin Pizza Dough)
  3. Add all dough ingredients into mixing bowl. 3mins/37degees/Dough mode

     

    Let double in size (about 30mins). Then knock down 20secs/Dough mode

      

    Cook in hot oven on pizza stone for best results.

    From: //www.recipecommunity.com.au/baking-savoury-recipes/charlies-thin-pizza-base/154354

  4. Toppings and pizza
  5. Preheat oven to 250 degrees celsius for 20 minutes

    Spread / sprinkle toppings and cook in over for 8 mins 

    Cook in hot oven on pizza stone for best results.

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Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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Tip

 

 

 

 

 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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