44
Topping for 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 jalapeno 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 oven selector to “Upper Oven” and function selector to
“Roast”, and roast 7 whole jalapeno peppers by placing in the oven
for 15 minutes at 350°. Then core, seed, and cut into thin slices.
2
Set selector switch to “Pizza”, and Timer to “10” minutes to
preheat the Lower Pizza Oven. Ensure the retractable handle is in
the “open” position.
3
Prepare the pizza dough according to the recipe for Pizza Dough,
(See Recipe, p. 41). Add all the toppings in the order they are listed
in the recipe except for the onions and cilantro.
4
Bake pizza for 10 - 12 minutes until the crust is nicely
browned. Remove from the oven and sprinkle with the onion and
chopped cilantro.
Recipe courtesy Wolfgang Puck.
43
Topping for 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
Set selector switch to “Pizza”, and Timer to “10” minutes to
preheat the Lower Pizza Oven. Ensure the retractable handle is in
the “open” position.
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 recipe “Pizza Dough”,
(See Recipe, p. 41). Arrange ingredients on the pizza dough in the
order listed above.
4
Bake pizza for 10 - 12 minutes until the crust is nicely browned.
NOTES: The vegetables listed are the ones we usually use. You can
substitute vegetables of your choice as desired.
Recipe courtesy Wolfgang Puck.
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