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Pizza Diabolo
Lay the dough in the pans and form it so that it reaches at least to the pan edge. Coat the dough
with tomato sauce and sprinkle with parmesan. Lay on pepperoni strips, garlic, anchovies, capers,
gorgonzola, and olives. Sprinkle with Pizza Oil after baking according to the ‘hotness’ of the
ingredients.
Pizza Oriental
Lay the dough in the pans and form it so that it reaches at least to the pan edge. Sprinkle some
parmesan over the base. Distribute over this some air-dried ham and pineapple pieces and above
that add some curry and mozzerella.
Pizza with Tuna
Lay the dough in the pans and form it so that it reaches at least to the pan edge. Coat some tomato
sauce over the dough and sprinkle with parmesan. Lay on tune, anchovies, cherry tomatoes and
mozzerella pieces.
You can spread over the dough whatever you like. Take care though, not to heap up too much or
there is a risk that the dough will become excessively moist and may not cook fully through. There
is also the possibility that the ingredients, if too high, may burn because they are too near to the top
heating element.
Further Ingredients which can be added
Cheese: Instead of Parmesan, Sbrinz may be used
(Grate the cheese with a fine grater)
A fine, ripe Gorgonzola gives the Pizza a well seasoned flavour
Mozzarella cut in small cubes
Cherry-Tomatoes, halved
Garlic, cut in very thin slices
Salami, halved slices
Air-dried ham, slices quartered
Anchovies
Red tuna, well strained and split with a fork
Black olives
Capers
Baby-Spinach. Fresh small spinache leaves, previously blanched in salt-water
Oregano, Basil leaves, chopped
Pepper from the mill
Pizza oil
Pineapple
Almost anything that you fancy – there are no limits to your fantasy ...
Raclette
Preparing the Raclette
Allow about 250-300 g of Raclette cheese per person. The cheese tastes delicious if garnished
with, e.g., onion rings, garlic slices, diced chillies or tomatoes, pineapple or pear pieces.
These ingredients may be grilled with the cheese on the pan. Only add seasonings, however,
after you have prepared the Raclette. Many spices burn in the heat and develop a bitter taste.
Serve with fresh jacket potatoes. Side dishes such as pickled gherkins, pearl onions, olives, etc.,
are also ideal.
Paprika Raclette (serves 2)
1 red and 1 green chillies
50 g smoked bacon
400 g Raclette cheese in slices
Salt, freshly ground pepper
Preparing the Raclette paprika
Wash, core and cut the chillies into fine strips. Then cut the smoked bacon into fine strips and
prepare both on a platter.
First place the smoked bacon strips onto the pans and cook until brown, then add and briefly cook
the chilly strips. Lay a slice of Raclette cheese onto each pan and grill them. Season with salt and
pepper.
