EN
PIZZA OVEN RECIPES
HOT SALAMI AND BASIL PIZZA
Ingredients
• Hot Salami slices, Sopressa of Calabrese
• Tomato paste
• Grated Mozzarella cheese
• Roasted red peppers
• Goats cheese
• Basil leaves
Method
1. Preheat your pizza maker oven on setting 5 for 10 minutes
2.
Roll out your fresh dough and place inside your pizza oven.
3. Top base with tomato paste on the pizza
4.
Arrange the salami and peppers on the pizza
5. Then crumble on the goats cheese and top with basil
leaves
6.
Close the lid and turn your pizza maker up to 5 and cook
for around 3-4 minutes
ANTIPASTO PIZZA
Ingredients
•
20g pesto Genovese
•
4-5 cherry tomatoes
•
2 artichoke heads
•
80g bocconcini cheese
• 30g hot salami
•
20g asparagus
•
5-6 pitted kalamata olives
Method
1. Spoon your pesto onto the pizza base
2.
Place your sliced antipasto ingredients on top
3. Chop the bocconcini cheese into slices and place on top
4.
Place your pizza into the pizza oven
5.
Setting to 5 to cook 3-4 minutes
SMOKED CHICKEN AND ROAST-
ED PUMPKIN PIZZA
Ingredients
•
4 Oz mozzarella cheese, shredded
•
3-4 pumpkin pieces, roasted
• 1 spring onion, sliced
• 1 smoked chicken breast, sliced
Method
1. Spoon your pesto onto the pizza base then place your
sliced antipasto ingredients on top.
2.
Chop the bocconcini cheese into slices, and place on top.
Remembering not to over top your pizza.
3. Place your pizza into the pizza oven and cook for around
5 minutes.
PEPPERONI PIZZA
Ingredients
•
2 table spoons of passata sauce
•
8-9 Oz mozzarella cheese
•
(For the best tasting pizza use Bononcini or Buffalo Moz
-
zarella)
•
2 Oz Pepperoni
Method
1. Place the pizza dough onto the stone.
2.
Spoon the tomato sauce over the base. Add the desired
cheese.
3. Add the Pepperoni evenly over the base.
4. Close the Lid and cook on 5 for 3-4 minutes.
5.
Once cooked drizzle the extra Virgin olive oil over the
cooked pizza.
MOROCCAN LAMB PIZZA
Ingredients
•
2/3 cup low-fat natural yoghurt
• Juice of 1 lemon
•
2 tbs chopped mint
•
6.4 Oz lamb backstrap, roughly chopped
•
1 1/2 tsp Moroccan seasoning
• 1 large garlic clove, chopped
•
1/2 red onion, chopped
• 1 tbs pine nuts
•
8 cherry tomatoes, halved
• 1 tbs chopped coriander
Method
1.
Combine the yoghurt, 2 teaspoons lemon juice and mint in
a bowl. Season with salt. Chill until required.
2.
Preheat your Pizza Maker on setting.
3. Place the chopped lamb, Moroccan seasoning, garlic, red
onion, sea salt and freshly ground pepper into a food pro-
cessor and pulse until the mixture is coarsely minced.
4.
Place your fresh dough directly onto your stone, scatter
base the lamb mixture, pine nuts and tomatoes.
5. Close the lid and turn your Pizza Maker up to setting 5 cook
for around 3 to 4 minutes.
6.
Scatter with the chopped coriander and drizzle over
remaining lemon juice. Serve with the mint yoghurt.
