Sunbeam BT6700 Instruction Booklet page 20

Recipes continued
Supreme Pizza
1 quantity pizza dough or 2 x 25cm ready
made pizza bases
2
½- / cup pizza sauce or tomato paste
3
1 small onion, chopped finely
1 small green capsicum, chopped finely
1 stick cabanossi, sliced
4 button mushrooms, sliced
100g diced ham
¼ cup sliced olives, optional
2 cups pizza cheese (blend of tasty and
mozzarella)
1. P reheat compact oven to 210°C using the
bake setting. Place wire rack in the middle
shelf in the sunken position.
2. S pread pizza sauce over bases. Arrange
remaining ingredients except cheese over
the sauce. Top with cheese. Bake pizza,
one at a time, for about 15-20 minutes or
golden.
Tip: If you are using ready made bases you
can place them either onto a biscuit tray or
place directly onto the oven rack.
Gourmet Pizza
1 quantity pizza dough or 2 x 25cm ready
made pizza bases
2
½- / cup ready made pesto sauce
3
1 roasted red capsicum, sliced (see page 14)
1 caramelised onion (see page 14)
8 sliced pancetta, torn
200g goat's cheese, crumbled
80g baby rocket
1. P reheat compact oven to 210°C using the
bake setting. Place wire rack in the middle
shelf in the sunken position.
18
Makes 2 pizzas 2. S pread pesto sauce over bases. Arrange
3. S erve with rocket on top and drizzle with a
Tip: If you are using ready made bases you
Lamb Rack with Garlic
and Parmesan Crust
2 x 400g lamb rack roast, French trimmed
4 slices day old bread, crust removed and
2 cloves garlic, chopped
2 tablespoons grated fresh parmesan
1 tablespoon chopped fresh rosemary
2 tablespoon seeded mustard
Olive oil spray
1. P reheat compact oven on 180°C for 10
2. P lace lamb racks on the baking tray with
Makes 2
3. C ombine bread, garlic, parmesan and
4. S pread mustard evenly over the outside of
5. P ress the bread mixture over the mustard
6. P lace lamb racks in oven and bake
7. C ut lamb into individual cutlets and serve
remaining ingredients, except cheese and
rocket, over the sauce. Top with cheese.
Bake pizza, one at a time, for about 15-20
minutes or golden.
little extra virgin olive oil.
can place them either onto a biscuit tray or
place directly onto the oven rack.
roughly chopped
minutes. Place wire rack on the bottom
shelf in the raised position.
drip insert, having the bones interlocked in
the middle.
rosemary in a food processor. Process until
mixture resembles fine breadcrumbs.
the cutlet base.
and spray well with olive oil spray.
40 - 45 minutes or until cooked as
desired. Remove from oven and cover
with foil. Allow to rest 10-15 minutes.
with hot roasted potatoes.
Serves 4