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Ingredients
•
hot salami slices, e.g., sopressa from
Calabrese
•
tomato paste
•
grated mozzarella cheese
•
roasted red peppers
•
goat cheese
•
basil leaves
Ingredients
•
20 g Pesto Genovese
•
4–5 cherry tomatoes
•
2 artichoke heads
•
80 g Bocconcini
•
30 g spicy salami
•
20 g asparagus
•
5–6 pitted olives
Ingredients
•
2 tablespoons passata sauce
•
226–255 g Mozzarella cheese (For the
best tasting pizza, use bononcini or buf-
falo mozzarella).
•
56 g Pepperoni
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2. Add the yeast mixture and oil and knead
3. Press the dough down with your fist.
Spicy salami and basil pizza
Preparation
1.
2. Roll out the fresh dough and place it in
3. Cover the base of the pizza with tomato
4. Place the salami and peppers on the
5. Then crumble the goat's cheese over the
6. Close the lid and turn the pizza maker on
Antipasto pizza
Preparation
1.
2. Place your sliced antipasto ingredients
3. Slice the bocconcini cheese and place it
4. Slide your pizza into the pizza maker.
5. Set to 5 and bake for 3–4 min.
Pepperoni pizza
Preparation
1.
2. Put the tomato sauce over the base. Add
3. Add the chilli peppers evenly over the
4. Close the lid and bake on 5 for 3–4 min.
5. Once the pizza is baked, drizzle some
Item 62880
into a soft dough, then put it on a lightly
floured surface. Knead the dough for
10 min or until it is elastic. Place in a
lightly greased bowl. Cover it with plastic
wrap and leave it in a warm place for 25
to 30 min or wait until the dough has dou-
bled in size.
Knead it on a lightly floured surface until
it is smooth.
Preheat the pizza maker on setting 5 for
10 min.
your pizza maker.
paste.
pizza.
top and cover with basil leaves.
to 5. Bake the pizza for about 3–4 min.
Put the pesto onto the pizza base
on top.
on top.
Place the pizza dough on the stone.
the cheese of your choice.
base.
extra virgin olive oil over the finished
pizza.
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