12
11
Recipes
SPEEDY PROCESSOR PIZZA DOUGH
1-1/4 teaspoons (7 ml) active dry yeast
1- 1/3 cups (315 ml) warm water 105˚F - 115˚F (40˚ C to 46˚ C)
1/4 teaspoon (1 to 2 ml) sugar
3 -1/2 to 3-3/4 cups (830 to 890 ml) unsifted all-purpose flour
1 teaspoon (5 ml) salt
2 tablespoons (30 ml) olive oil
1. Sprinkle yeast over water; add sugar and let stand until yeast is dissolved,
about 5 minutes.
2. Position dough blade in container of processor. Add 3 cups (750 ml) flour, salt
and olive oil. With processor running, gradually add yeast mixture down food
chute. Add additional flour to make a soft dough. Continue processing dough
for 1 to 1-1/2 minutes. Stop and let dough rest for 10 minutes.
3. On lightly floured board, knead several times and form into ball. Place in
greased bowl, turning to grease top.
4. Cover and let rise at room temperature until doubled in bulk, about 1 hour.
5. Punch dough down. For thin crust pizza divide dough in half. Roll out on
lightly floured board to about 12 inch (30 cm) circle. Transfer to pizza pan or
baking stone sprinkled with corn meal. Lift edges to form a crust around edge
of pan.
6. Spoon desired sauce onto crust and spread evenly. Top with desired toppings.
7. Bake at 450˚ F (230˚ C) 12 minutes or until crust is golden and filling is hot.
Yield: 2 pizza crusts
SLICING GUIDE
FOOD
COMMENTS
APPLE
Quarter and stack horizontally
in chute. Use firm pressure.
CABBAGE
For coarsely shredded results, use
slicing side of disc. Cut
into pieces to fit chute.
Empty container as cabbage
reaches disc.
CARROTS
Cut into 4" (10 cm) lengths and
pack in chute, alternating thick
and thin ends.
CELERY
Remove strings. Cut stalks
vertically into thirds. Pack chute
for best results.
CUCUMBER
If necessary, cut to fit chute.
MUSHROOMS
Stack chute with mushrooms on
their sides for lengthwise slices.
NUTS
For coarsely chopped results, fill
chute with nuts and slice.
ONIONS
Quarter and fill chute, positioning
onions upright for coarsely
chopped results.
PEACHES/PEARS
Halve or quarter and core. Position
upright in chute and slice using
light pressure.
PEPPERS,
Halve and seed. Cut large ones
GREEN, RED,
into quarters or strips, depending
YELLOW ETC.
on desired results. Slice using
moderate pressure.
PEPPERONI
Cut into 3" (8 cm) lengths. Remove
inedible casing. Slice 2 pieces
at a time using firm pressure.
POTATOES
Peel if desired, and cut to fit
chute.
STRAWBERRIES
Hull. Arrange berries on their sides
for lengthwise slices.
TOMATOES
Use small tomatoes for whole
slices; halve if necessary.
Use gentle, but continuous
pressure.
TURNIPS
Peel. Cut turnips to fit chute.
ZUCCHINI,
Slice off ends. Use small squash
YELLOW SQUASH
for whole slices; halve larger
ones to fit chute.