This dish contains the following allergens: Milk/Dairy
Cooking mode
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1
ready to use pizza dough
170g
mozzarella - grated
5
slices of ham
200g
tomato passata
1 tsp
oregano
1 tsp
basil
1 tbsp
oil
Salt and pepper
1
ready to use pizza dough
5.95oz
mozzarella - grated
5
slices of ham
7oz
tomato passata
1 tsp
oregano
1 tsp
basil
1 tbsp
oil
Salt and pepper
Utensils
Step 1
In a bowl combine tomato passata, oregano, basil, oil, salt and pepper. Stir well until properly combined.
Step 2
Ensure pot is installed. Select BAKE, set temperature to 200°C and set timer to 10 minutes. Select START/STOP to begin preheating.
Step 3
Roll out pizza dough and evenly spread tomato sauce on the dough surface only leaving 2 cm edge.
Step 4
Cover the dough with ½ of the mozzarella, then top with ham and sprinkle again with remaining cheese. This will ensure the dough sticks together properly.
Step 5
Roll dough with its toppings quite tightly into a roll leaving the clear edge. Lightly brush the edge with water to make sure it sticks well and close the roll. Cut the pizza roll into 2cm wide slices.
Step 6
Once unit has beeped to signify it has preheated, line crisper basket with baking paper and place in half of the pizza slices. Open the lid, add crisper basket to the unit and close lid to begin cooking.
Step 7
Once cooking has completed, remove the pizza snails and repeat steps 2 and 6.
In a bowl combine tomato passata, oregano, basil, oil, salt and pepper. Stir well until properly combined.
1
ready to use pizza dough
170g
mozzarella - grated
5
slices of ham
200g
tomato passata
1 tsp
oregano
1 tsp
basil
1 tbsp
oil
Salt and pepper
1
ready to use pizza dough
5.95oz
mozzarella - grated
5
slices of ham
7oz
tomato passata
1 tsp
oregano
1 tsp
basil
1 tbsp
oil
Salt and pepper
Step 2 of 8
Ensure pot is installed. Select BAKE, set temperature to 200°C and set timer to 10 minutes. Select START/STOP to begin preheating.
1
ready to use pizza dough
170g
mozzarella - grated
5
slices of ham
200g
tomato passata
1 tsp
oregano
1 tsp
basil
1 tbsp
oil
Salt and pepper
1
ready to use pizza dough
5.95oz
mozzarella - grated
5
slices of ham
7oz
tomato passata
1 tsp
oregano
1 tsp
basil
1 tbsp
oil
Salt and pepper
Step 3 of 8
Roll out pizza dough and evenly spread tomato sauce on the dough surface only leaving 2 cm edge.
1
ready to use pizza dough
170g
mozzarella - grated
5
slices of ham
200g
tomato passata
1 tsp
oregano
1 tsp
basil
1 tbsp
oil
Salt and pepper
1
ready to use pizza dough
5.95oz
mozzarella - grated
5
slices of ham
7oz
tomato passata
1 tsp
oregano
1 tsp
basil
1 tbsp
oil
Salt and pepper
Step 4 of 8
Cover the dough with ½ of the mozzarella, then top with ham and sprinkle again with remaining cheese. This will ensure the dough sticks together properly.
1
ready to use pizza dough
170g
mozzarella - grated
5
slices of ham
200g
tomato passata
1 tsp
oregano
1 tsp
basil
1 tbsp
oil
Salt and pepper
1
ready to use pizza dough
5.95oz
mozzarella - grated
5
slices of ham
7oz
tomato passata
1 tsp
oregano
1 tsp
basil
1 tbsp
oil
Salt and pepper
Step 5 of 8
Roll dough with its toppings quite tightly into a roll leaving the clear edge. Lightly brush the edge with water to make sure it sticks well and close the roll. Cut the pizza roll into 2cm wide slices.
1
ready to use pizza dough
170g
mozzarella - grated
5
slices of ham
200g
tomato passata
1 tsp
oregano
1 tsp
basil
1 tbsp
oil
Salt and pepper
1
ready to use pizza dough
5.95oz
mozzarella - grated
5
slices of ham
7oz
tomato passata
1 tsp
oregano
1 tsp
basil
1 tbsp
oil
Salt and pepper
Step 6 of 8
Once unit has beeped to signify it has preheated, line crisper basket with baking paper and place in half of the pizza slices. Open the lid, add crisper basket to the unit and close lid to begin cooking.
1
ready to use pizza dough
170g
mozzarella - grated
5
slices of ham
200g
tomato passata
1 tsp
oregano
1 tsp
basil
1 tbsp
oil
Salt and pepper
1
ready to use pizza dough
5.95oz
mozzarella - grated
5
slices of ham
7oz
tomato passata
1 tsp
oregano
1 tsp
basil
1 tbsp
oil
Salt and pepper
Step 7 of 8
Once cooking has completed, remove the pizza snails and repeat steps 2 and 6.
