From sauce to toppings, your processor does it all!

For the Sauce:

• 1 can (400g) crushed tomatoes
• 1 small onion, quartered
• 2 garlic cloves
• 1 tbsp tomato paste
• Handful of fresh basil
• Salt, pepper, and a pinch of sugar
• For the Topping:
• 500g pre-made pizza dough
• 200g ground beef or pork
• 1 block of mozzarella cheese, chilled
• 1 bell pepper, halved

Steps:

• Chop the Aromatics 🟠
  Use the 2-in-1 blade for fine slicing and julienning to perfectly mince the onion and garlic.
• Shred the Cheese ⚪
  Attach the shredder disc to quickly turn the block of mozzarella into perfect, melt-ready shreds.
• Prep the Toppings 🟠
  Use the julienne disc for French fried potatoes to create thin, uniform strips from the bell pepper for a crispy topping.
• Make the Sauce 🔄
  Swap in the emulsifying disc. Blend the crushed tomatoes, sautéed onion/garlic, basil, and seasonings for a smooth, emulsified sauce.
• Brown the Meat 🔪
  Using the stainless steel S-blade, quickly pulse the ground meat with herbs to create consistent, fine crumbles for easy browning.
• Assemble & Bake!
  Spread the sauce on your dough, top with cheese, meat, and peppers. Bake according to your dough's instructions until golden and bubbly.

Pro Tip:
Use the plastic S-blade for mixing delicate herbs into your sauce or meat if you've pre-chopped them.