Regina Pizza

• 20 g FRESH BAKER’S YEAST (10 g DRY YEAST)
• 400 g FLOUR
• 1 TSP SALT
• 3 TBSP OLIVE OIL
• 4 SLICES OF HAM
• 6/8 BUTTON MUSHROOMS
• 250 g MOZZARELLA CHEESE
• 200 g TOMATO PURÉE
• 1 TSP OREGANO
• 250 ml LUKEWARM WATER

Preheat the oven to 240°C. Cover a plate with baking paper. Put 250 ml of lukewarm water and the yeast in the bowl fitted with kneading/grinding tool. Start the pastry program P1. After 30 secs, add the flour, salt and 2 tbsp of olive oil.

Cut the slices of ham into four. Chop the mushrooms into thin slices and cut the mozzarella into cubes.

At the end of the program, roll out the dough on a plate covered with baking paper. Spread the tomato purée on the dough and sprinkle with oregano. Add the mozzarella, ham and mushrooms.

Sprinkle with a little oil. Bake for approximately 15 mins.

TIP Choose the topping according to your preferences!