Pizza Italia
Preparation
Dough
Solve the yeast and the salt separated from
each other in approx. 30°C warm water.
Place the flour in a ceramic bowl. Mix flour with the solved salt and afterwards
add the yeast. Stir in the remaining water and olive oil. Cover with linen sheet
and let it rise for 2 hours.
Preheat the oven to 235°C using Pizza function. Split the dough in 5 pieces and
roll out the dough.
Topping
Cover the dough pieces with mozzarella and tomatoes.
Bake for approx. 15 minutes in the oven at 235°C using the Pizza function.
After cooking cover the pizza with rocket salad, ham and fresh parmesan.
Ingredients
Dough
1 kg flour
0.5 L water
25 g salt
30 ml olive oil
25 g brewer‘s yeast
Topping
Mozzarella
Tomatoes
Rocket salad
Raw ham
Parmesan cheese
Grilled vegetables
Serves 4
Preparation
Wash and brush the potatoes, quarter them lengthwise and place on the food
tray. Sprinkle with half of the oil and half of the salt.
Bake the potatoes at 205°C using heat from above and below
or at
175°C convection heat
for approx. 30 minutes. Turn the potatoes over
after 15 minutes.
In the meantime wash the paprika and cut into slices. Cut the zucchini with
angular and cut the garlic head once in halves.
Place the vegetables besides the potatoes on the tray and cover with the rest
of oil and salt. Season with pepper and rosemary. Bake for another 20-25
minutes.
Serve with salad and fresh bread.
Ingredients
1200 g waxy potatoes
6 table spoons olive oil
2 tea spoons coarse salt
2 red paprika
1 yellow paprika
3 small zucchini
1 garlic head
Pepper to taste
4 branches of rosemary or 2 table
spoons rosemary needles
64