46
B-L-T Pizza
8” – 10” Pizza
INGREDIENTS
1/4 pizza dough recipe (See Recipe, p. 41)
4 slices bacon, cooked and crumbled
1 medium tomato, chopped
1 cup romaine lettuce, chopped
1/2 cup mozzarella, shredded
1/4 cup onion, sliced
salt and pepper to taste
1 tablespoon mayonnaise
1 tablespoon heavy cream
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
Scatter cheese and onion over pizza crust. Bake in lower pizza oven
for 12 - 18 minutes or until crispy and brown.
3
While pizza crust is baking, whisk in a bowl the mayonnaise, heavy
cream, and salt and pepper. Add bacon, tomato, and lettuce. Toss to
coat. Pour onto hot pizza crust and eat immediately. The contrast of
hot crust and cold salad is wonderful.
Recipe courtesy Wolfgang Puck.
45
Cheeseburger Pizza
Makes Four 8 - 10 inch pizzas
INGREDIENTS
1 recipe pizza dough (See Recipe, p. 41)
1 lb. ground beef
1/2 onion, chopped
8 slices American cheese
12 thin lengthwise slices dill pickle
4 Tablespoons ketchup
2 Tablespoons yellow mustard
Kosher salt and pepper to taste
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
Stretch pizza dough into 4 pizzas, place on cornmeal dusted board,
peel or rimless cookie sheet.
3
Brown ground beef with onion, salt and pepper in a sauté pan till
brown. Remove, drain and cool quickly by spreading it out onto a
large piece of foil or cookie sheet.
4
Mix mustard and ketchup together in a small bowl. Spread this out
onto doughs like you would tomato sauce.
5
Sprinkle tops with meat mixture.
6
Top with pickle slices and slices of the American cheese.
7
Slide one at a time into heated pizza oven and cook for 12 - 18
minutes, or till desired color.
Recipe courtesy Marion Getz
24LConvecOven&PizzaDrawer 8/25/06 12:16 PM Page 47
