Sunbeam MultiProcessor LC6250 Instruction Booklet page 30

Recipes continued
Pizza Dough
Makes 2 thin pizzas or 1 thick pizza
2 teaspoons (7g) dry yeast
1 teaspoon sugar
¾ cup warm water
2 tablespoons olive oil
2 cups plain flour
½ teaspoon salt
1.Combine yeast, sugar and warm water in a
bowl. Stir to combine. Cover mixture and
stand in a warm place for 5 minutes until
frothy; add oil.
2.Using the processing bowl fitted with the
dough blade, process flour, salt and yeast
mixture on speed 1 until mixture forms a
dough (about 10-15 seconds).
3.Remove dough blade. Turn dough onto a
floured surface and knead for about 8-10
minutes or until the dough is firm and
elastic. Place dough in a lightly greased
bowl. Cover with plastic wrap and allow to
rest in a warm place for 20-30 minutes or
until dough has doubled in size.
4.Meanwhile, preheat oven to 240°C (220°C
fan-forced)
5.Using your fist, punch down dough, fold
sides to centre and turn dough over. Place
dough onto a floured surface and lightly
knead until smooth.
For a thin pizza crust: Halve dough. Roll
dough out to about a 4-5mm thickness and
place onto 2 oiled pizza trays.
For a thick pizza crust: Press dough onto an
oiled pizza tray and allow to rest in a warm
place until dough has risen again.
6.Spread with pizza sauce and assorted
toppings.
7.Bake for 10-15 minutes or until crisp.
30
Roast Pumpkin Soup
1.5kg pumpkin, cut into 3cm pieces
2 tablespoons olive oil
salt and pepper, to taste
20g butter
1 onion, chopped
1 litre chicken stock
Cream or sour cream, to serve
1.Preheat oven to 200°C (180°C fan-forced)
2.Place pumpkin on a baking tray and drizzle
with 1 tablespoon oil. Season with salt and
pepper. Bake for 35-40 minutes or until
tender.
3.Heat remaining oil and butter in a large
saucepan over medium heat. Add onion
and cook until soft.
4.Add pumpkin and stock and bring to a boil.
Reduce heat, simmer, uncovered, for 10
minutes. Remove from heat and allow to
cool to room temperature (Do not process
hot soup).
5.Using the processing bowl fitted with the
chopping blade, process cooled soup in
batches until smooth.
6.Return soup to saucepan. Reheat until
soup is hot.
7.Serve with cream, if desired.
Serves 4-6