Owner's Manual

11
ACACACACACACACACACACCACACACACACACACACACA
Sausage & Peppers Pizza Makes 1 (9 to 10 inch) pizza
1 (9 to 10 inch) unbaked pizza crust
1 tsp. olive oil
1 tsp. minced garlic
2 Tbsp. grated parmesan or romano cheese
1
⁄2 cup (2 ounces) shredded whole-milk mozzarella cheese
1
⁄2 cup (2 ounces) shredded provolone cheese
1
⁄2 cup cooked, crumbled Italian sausage (approx. 2 ounces)
1
⁄3 cup red bell pepper strips
1
⁄3 cup diced peeled roma tomato
1
1
⁄2 Tbsp. minced fresh oregano leaves (optional)
Lightly brush pizza dough with olive oil; sprinkle with garlic. Top with parmesan;
sprinkle with mozzarella and provolone cheeses. Arrange sausage, bell pepper and
tomato over cheeses. Sprinkle with oregano, if desired.
Bake on preheated PizzaGrill for 5 to 10 minutes or until crust is crisp and lightly
browned. Check bottom of pizza once or twice while baking to be sure it is not too
dark; rotate pizza for more even color, if desired.
Rosemary & Garlic Flatbread Makes 1 (9 inch) flatbread
1 (9 inch) unbaked pizza crust
3
⁄4 tsp. minced fresh rosemary leaves
4 cloves garlic, thinly sliced
About
1
⁄4 tsp. coarse salt
2 to 3 tsps. extra-virgin olive oil
1
1
⁄2 Tbsp. grated or shredded parmesan cheese
Poke end of wooden spoon into pizza dough several times to keep dough from
puffing up during baking. Top dough with rosemary, garlic and coarse salt to taste.
Drizzle olive oil over top. Sprinkle with parmesan cheese.
Bake on preheated PizzaGrill for 5 to 7 minutes or until crust is crisp and lightly
browned. Check bottom crust once or twice while baking to be sure it is not too
dark; rotate for more even color, if desired.
V410-41000-U00bklt_rev1.qxd 1/21/05 9:40 AM Page 11