Pizza sundried tomato & red bell pepper

Ingredients

200-gram ball frozen pizza dough, thawed in the refrigerator for 12 hours

1 cup grated mozzarella cheese

1 jar pizza sauce (Mikes suggested)

1 red bell pepper, cut into thin strips

3-4 sun-dried tomatoes marinated in oil, seeded and coarsely chopped

¼ tsp smoked paprika

Salt and freshly ground pepper

Preparation

• Divide pizza dough into two portions, then stretch into circles about 10 inches wide.
• Place the first portion of dough in the Fondussimo, making sure to press the entire surface so that the dough covers it completely.
• Place the lid on, set the heat to 5 and bake for 4 minutes, then close the heat controller.
• Using a non-metallic spatula, turn the dough over, then coat with tomato sauce.
• Top with 5 bell pepper rings, sun-dried tomatoes and cheese, then sprinkle with smoked paprika.
• Place the lid on, set the heat to 2 and bake for 6 minutes or until the inside of the dough is cooked through, then close the controller.
• Serve the first pizza, wait 5 minutes, and repeat steps 2 to 6 for the second pizza, taking care not to burn yourself when arranging the next dough.

A few tips

• For a vegetarian protein version of this pizza, we suggest adding slices of Gusta seitan pepperoni or chickpeas.
• Would you like to make a meat version? Depending on the protein you choose (e.g. chicken), it's best to pre-cook it with a little oil in the bowl of your Fondussimo before adding it as a topping. Allow the temperature of the bowl to drop before moving on to step 2.
• Deli meats can be added at step 5, or at the very end in the case of Prosciutto. A touch of fresh basil makes this pizza simply irresistible!