Operating instructions

58
Mexican Pizza
4 servings
INGREDIENTS
3 cups mozzarella cheese, grated
2 cups fontina cheese, grated
6 plum tomatoes, sliced thin
1 cup whole cilantro leaves
7 jalapeño peppers
2 cups roasted red peppers, sliced
1/2 cup roasted garlic, sliced
4 teaspoons Parmesan cheese, grated
2 cups Maui or Vidalia onions, sliced
pinch cilantro, chopped
METHOD
1 Set the FUNCTION control to ROAST, the TEMP to 350°F, the TIMER
to 15 minutes, and press the ON/OFF button to begin the Preheat
cycle in the Upper Oven.
2 Once the upper oven is preheated, place the 7 whole jalapeño
peppers on the pizza rack and press ON/OFF to begin the Timer.
When the time is up, remove from oven and core, seed, and cut into
thin slices. Turn off upper oven.
3 Preheat the lower pizza oven to 400°F.
4 Prepare the pizza dough according to the recipe for Pizza Dough,
p. 49. Add all the toppings in the order they are listed in the recipe
except for the onions and cilantro.
5 Once the lower oven is preheated, place pizza in the oven and bake
until the pizza is nicely browned, 10 - 12 minutes. When the pizzas are
baked, remove from the oven and sprinkle with the onion and
chopped cilantro.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen
(Random House, 1991)
57
Vegetarian Pizza
4 servings
INGREDIENTS
3 cups mozzarella cheese, grated
2 cups fontina cheese, grated
2 cups artichoke hearts, sliced and cooked
2 cups eggplant, sliced and sauteéd
4 teaspoons Parmesan cheese, grated
1/4 cup mozzarella cheese, grated
1 teaspoon fresh oregano, chopped
METHOD
1 Preheat the lower pizza oven to 400°F.
2 Sauté the eggplant and artichokes separately, each in 1 tablespoon
olive oil. Use more if necessary. Let cool.
3 Follow the rest of the directions from the Pizza Dough recipe , p.49.
Arrange ingredients on the pizza dough in the order listed above.
NOTE : The vegetables listed are the ones we usually use. You can
substitute vegetables of your choice as desired.
4 Bake until the pizza is nicely browned, 10 - 12 minutes.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen
(Random House, 1991)
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