Mini Pizza
Ingredients:
250 g
Flour
15 g
Fresh yeast
1/2 tsp
Salt
1.25 d
Milk
1 tsp
Sugar
1 tbsp
Olive oil
Preparation:
Place the
fl
our in a mixing bowl and make a well in the centre. Crumble in the yeast and stir together with some
lukewarm milk and the sugar. Allow to stand for about half an hour. Then add the remainder of the milk, the salt and
the oil and beat until the dough breaks away from the bowl at the edges. Cover with a cloth and leave to stand for
approximately an hour in a warm location. Then roll out the dough on a
fl
oured table to about 2-3 mm thick and cut
out to the required size. Lightly
fl
our the pieces and lay on baking paper, or interleaved with baking paper to avoid
sticking.
Tip:
The dough can, when separated by baking paper, be deep-frozen without problem for a period of up to three weeks.
Thaw for about one hour prior to use.
Pizza Diabolo
Lay the dough in the pans and form it so that it reaches at least to the pan edge. Coat the dough with tomato sauce
and sprinkle with parmesan. Lay on pepperoni strips, garlic, anchovies, capers, gorgonzola, and olives. Sprinkle with
Pizza Oil after baking according to the ‘hotness’ of the ingredients.
Pizza Orientale
Lay the dough in the pans and form it so that it reaches at least to the pan edge. Sprinkle some parmesan over the
base. Distribute over this some air-dried ham and pineapple pieces and above that add some curry and mozzerella.
Pizza with tuna
Lay the dough in the pans and form it so that it reaches at least to the pan edge. Coat some tomato sauce over the
dough and sprinkle with parmesan. Lay on tune, anchovies, cherry tomatoes and mozzerella pieces. You can spread
over the dough whatever you like. Take care though, not to heap up too much or there is a risk that the dough will
become excessively moist and may not cook fully through. There is also the possibility that the ingredients, if too
high, may burn because they are too near to the top heating element.
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