Spicy Mexicana Pizza

Recipe's preparation

Mill wheat grain time 60/speed 9

add flour salt yeast and water to TM bowl. Mix until combined on speed 4. Then 30sec/"Dough mode"

Dough will be quite sticky. Transfer to oil covered bowl and cover with damp cloth in warm place for 30 minutes.

De stem herbs first then chop for 3 seconds/speed 6

scrape down bowl and transfer to use later. 

Add onion garlic. Chop 3 seconds/speed 6. Add oil and cook 4 minutes/veroma/speed 2

add mince & half of chopped herbs and spices

Cook for 7 minutes/90degrees/speed 3

meanwhille on a stove top lightly fry sweet potato with a little oil in a fry pan till golden and soft. 

After mince has cooked remove meat mixture from TM bowl and drain juices

 

 

Preheat oven to 220 degrees

Devide dough in half using extra flour to prevent flour sticking to your fingers. Roll out to about five mm using either the thermomat or baking paper. Doesn't have to be perfect. Transfer to pizza trays. 

Use chutney, satay sauce etc as pizza base then build pizza with mince beans sweet potato. 

Place in hot oven for around 20 minutes or till crust is toasty brown

mean while prepare cashew cream

Clean TM bowl and add nuts water salt and lemon juice. 60 seconds/speed 9. Check for creamy consistency and for flavour. 

Remove pizza from oven and dollop cashew cream to pizza. 

Sprinkle top with remaining herbs and serve immediately.