Mexican Pizza - Miele DGC 6000 XL Cookbook

Ingredients
500 g passata
Chilli powder
Salt
Freshly ground pepper
1 clove of garlic, crushed
2 onions, fi nely diced
1 green pepper, fi nely diced
400 g minced beef
1 tin kidney beans
(drained weight 265 g)
1 tin sweetcorn
(drained weight 245 g)
200 g grated Cheddar
Oil for frying
Variation 3: Mexican pizza
1 tray
1
Gently fry the onion and
garlic in the oil on the hob
until they are translucent. Add
the minced beef and fry briefl y.
2
Drain the kidney beans and
sweetcorn thoroughly.
3
Stir the passata into the
minced beef, and season
with chilli powder, salt and
pepper to taste. Spread the
mixture over the pizza base.
Scatter the sweetcorn, kidney
beans and peppers over the top,
sprinkle with the cheese, and
bake (see below for settings).
Automatic programme: Step 3
Yeast dough:
Automatic programmes » Pizza,
Quiche & Co. » Pizza » Yeast
dough» Bake
Duration: 35 minutes
Quark dough:
Automatic programmes » Pizza,
Quiche & Co. » Pizza » Quark
dough » Bake
Duration: 30 minutes
Settings: Step 3
Yeast dough:
Function: Intensive bake
Temperature: 175-205°C
Duration: 35 minutes
Shelf level: 1
Quark dough:
Function: Intensive bake
Temperature: 155-185°C
Duration: 30 minutes
Shelf level: 2
Savoury treats 229