User Manual and Operating Guide

33
RECIPES
ASPARAGUS & GOAT'S CHEESE
PIZZA WITH TOASTED WALNUTS
Makes 1 pizza
INGREDIENTS
170g pizza dough for thin crust or half the dough
for thicker crust (see recipe page 32)
1 tablespoon extra virgin olive oil
1 tablespoon goat’s curd
L cup shredded mozzarella cheese
1 teaspoon whole roasted garlic (see recipe page
32), optional
6-7 asparagus spears, blanched, sliced
lengthways
1 tablespoon grated parmesan
Salt & pepper, to taste
2 tablespoons coarsely chopped toasted walnuts
30g baby spinach leaves
METHOD
1. Using the ‘Bake’ function, preheat the
oven for 10 minutes on 210ºC.
2. Roll out dough ball on a lightly floured
surface until pizza is to your desired
thickness. Place onto a floured pizza tray
and prick evenly with a fork.
3. Brush pizza base with olive oil and
spread a thin layer of goat’s curd evenly
over.
4. Sprinkle with mozzarella, garlic,
and asparagus and top with grated
parmesan.
5. Bake for 10-15 minutes or until base is
cooked and crisp and topping is golden
and melted.
6. Season with salt and pepper and top
with walnuts and baby spinach leaves.
MARGERITA PIZZA
Makes 1 pizza
INGREDIENTS
170g pizza dough or half the dough for thicker
crust (see recipe page 32)
¼ cup tomato sauce
½ cup shredded mozzarella cheese, shredded
6 cherry tomatoes, quartered
2 teaspoons whole roasted garlic paste (see
recipe page 32), optional
L cup basil leaves, torn. Plus extra for garnish
4 Bocconcini balls, halved
Salt & pepper, to taste
Fresh basil leaves to serve
METHOD
1. Using the ‘Bake’ function, preheat the
oven for 10 minutes on 210ºC.
2. Roll out dough ball on a lightly floured
surface until pizza is to your desired
thickness. Place onto a floured pizza tray
and prick evenly with a fork.
3. Spread tomato sauce over pizza base;
sprinkle evenly with mozzarella cheese,
cherry tomatoes, garlic and basil.
4. Season with salt and pepper.
5. Bake for 10-15 minutes or until base is
cooked and crisp and topping is golden
and melted.
6. Serve topped with torn basil leaves.