Ingredients
-
1 teaspoon dry yeast
-
400g flourtype 550
-
1 tablespoon rapeseed oil
-
2 teaspoons smoked salt
-
1 teaspoon sugar
-
1 teaspoon paprikasweet
-
4 tablespoons roasted onions
-
80g pickled peppers
-
50g pickeld pepperoni
-
1 fresh red chili
-
260ml water
Directions
This delicous recipe can be the perfect party pizza snack. Simply cut the bread into thin slices, spread with tomato sauce, sprinkle with cheese and backe it in the oven.
Ingredients
Adjust Servings:
| 1 teaspoon dry yeast | |
| 400g flour | |
| 1 tablespoon rapeseed oil | |
| 2 teaspoons smoked salt | |
| 1 teaspoon sugar | |
| 1 teaspoon paprika | |
| 4 tablespoons roasted onions | |
| 80g pickled peppers | |
| 50g pickeld pepperoni | |
| 1 fresh red chili | |
| 260ml water |
Steps
|
1
|
Drain the peppers and pepperonis well and cut them into fine stripes. Wash chili, halve it lengthwise and remove seeds. Cut it into fine stripes. |
|
2
|
Take the bread pan with the kneading blade out of the breadmaker and add in all the ingredients. (top-to-bottom order) |
|
3
|
Place the bread pan back into the breadmaker, close the lid, select menu 1 and press start. |
|
4
|
When your bread is done, take it out and let it cool down. |
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