Breville BFP800 Instruction Booklet page 62

RECIPES
HAM ANd MUSHROOM – PER PIZZA
INGREdIENTS
1 qty pizza dough (see page 55)
L cup pizza sauce
¼ cup mozzarella cheese, shredded
¼ cup Fontina cheese, shredded
100g, ham, sliced
80g mushrooms, sautéed
2 cloves garlic, sliced
1 teaspoon parsley, chopped
Salt & pepper light sprinkle
METHOd
1. Spread pizza evenly with pizza sauce,
mozzarella, fontina, ham, mushrooms,
garlic and parsley. Season to taste.
2. Bake in pre-heated 220°C oven 200°C
fan forced for 15 minutes or until golden
brown and crisp.
3. Remove from the oven and place basil
leaves evenly around the pizza, top with
mozzarella and sprinkle with parmesan.
BACON, CHEESE ANd
BBQ SAUCE INvOLINTINI
Makes 6 -8
INGREdIENTS
1 qty pizza dough
6 x Rind less bacon rashers
½ cup BBQ sauce
¾ cup pizza cheese
Pre-heat oven to 200°C°
METHOd
1. Divide pizza dough in half and roll
out into a 0.5cm thick rectangle. Slice
vertically into 10cm pieces. Spread each
dough length evenly with BBQ sauce, a
bacon rasher and cheese.
2. Roll to enclose the filling and place onto
a baking tray.
3. Bake for 20-25 minutes or until golden
brown and crisp.
62
APPLE TART
Makes 4-6 serves
INGREdIENTS
1 quantity Rich Sweet Shortcrust Pastry
(see page 58)
1kg Golden Delicious apples, peeled and cored
2 tablespoons lemon juice
¼ cup caster sugar
½ teaspoon ground cinnamon
1 tablespoon milk, for brushing
1 tablespoon caster sugar, extra
METHOd
1. Roll out half of the pastry to line a 20cm
flan pan. Prick the base with a fork, cover
and refrigerate for 10 minutes.
2. Assemble the food processor using the
thick slicing disc and slice the apples.
3. Arrange apples over the prepared pastry
base. Sprinkle with lemon juice, sugar
and cinnamon.
4. Roll out remaining pastry
sufficiently to cover the flan pan. Layer
the pastry over the top of the filling then
trim and crimp the edges of the pastry.
5. Brush top of pastry with a little milk and
sprinkle with sugar. Make 2 slits in top of
pastry with tip of a sharp knife.
6. Bake in a preheated oven at 200°C for
40 minutes or until pastry is crisp and
golden.
Serve warm or cold, with whipped cream.
variations
Apple and Sultana: In Step 3 add
½ cup sultanas.
Apple and Rhubarb: In Step 3 add ½ cup
cooked rhubarb.