Russell Hobbs RHFP5000, Instructions & Warranty

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5
INGREDIENTS
1 pizza base
440g mozzarella cheese
4 tomatoes, sliced
70g parmesan cheese
¼ cup loosely packed basil leaves
Salt & pepper, to taste
SPINACH PESTO
2 cups spinach leaves
1 cup basil leaves
½ cup parsley
110g parmesan cheese
½ cup pine nuts
2 cloves garlic, minced
1 tsp grated lemon peel
190g cup olive oil
METHOD
1. Preheat the oven to 230°C.
2. Using the S blade in the large workbowl, process all spinach pesto ingredients until
smooth.
3. Grate mozzarella cheese using the shredding/slicing disc and set aside. Repeat process to
grate parmesan cheese.
4. Place the pizza base onto a lightly greased pizza pan.
5. Spread pesto evenly on pizza base leaving about 1.5cm border. Sprinkle mozzarella
cheese evenly over pesto. Arrange tomato slice over cheese.
6. Sprinkle with parmesan cheese and basil. Season to taste.
7. Bake in the oven for about 12 minutes, or until crust is brown and cheese is golden.
SPINACH PESTO PIZZA
Large workbowl, S blade, shredding/slicing disc
Makes one 35cm pizza