Kambrook KPZ200, Instruction Booklet, Page: 23 / 28

22
Sweet Potato, Pinenut
and Honey Pizza
Makes 1 pizza
1 quantity pizza base
200g sweet potato, thinly sliced
2 tbsp light olive oil
2 sprigs thyme
2 tbsp tomato paste
2 tbsp raw pine nuts
2 tbsp ricotta
100g pizza cheese, shredded
½ cup baby spinach leaves, to serve
2 tsp honey, to serve
1.
Preheat a fan forced oven to 190°C
and lay the sweet potato into the
base of an oven tray. Drizzle with olive
oil and thyme and place into the oven
for 20 minutes or until cooked through.
2.
Set the pizza oven heat setting dial
to ‘HIGH’ and set the ‘TIMER’ to 10
minutes and allow to preheat for 10
minutes.
3.
Spread the tomato paste evenly
onto the pizza base and top with
sweet potato, pine nuts, ricotta and
pizza cheese.
4.
Place onto the pizza oven stone and
close the lid. Set the ‘TIMER’ to 20
minutes and allow to cook.
5.
When done, remove the pizza using
the pizza paddles and serve with
baby spinach and a drizzle of honey.
Hazelnut, Chocolate and
Toasted Coconut Pizza
Makes 1 pizza
1 quantity pizza base
2 tbsp chocolate hazelnut spread
¼ cup raw hazelnuts
¼ cup shredded coconut
3 strawberries, quartered
1.
Set the pizza oven heat setting dial
to ‘HIGH’ and set the ‘TIMER’ to 10
minutes and allow to preheat for 10
minutes.
2.
Spread the chocolate hazelnut
spread onto the base of the pizza.
3.
Top with hazelnuts and coconut and
place onto the pizza oven stone and
close the lid. Set the ‘TIMER’ to 15
minutes and allow to cook.
4.
When done, remove the pizza using
the pizza paddles and serve with
strawberries.