Melissa ide line TS 040S - Handbuch (Seite 19)

1 cup shredded Provolone cheese
1 cup thinly sliced yellow onion
8 – 10 sun–dried tomatoes in oil – drain and chop
1 tsp fresh garlic – minced
1/4 cup fresh parsley – chopped
2 Tsbp fresh oregano – chopped
3/4 cup olive oil
1. Preheat your pizza maker to 230°C
2. Sauté yellow onion in 1/4 cup oil until soft. Place in a large bowl to cool.Add
cheeses and meats to bowl. Stir in chopped tomatoes, garlic, parsley and ore-
gano.
3. Brush pizza round lightly with oil but leave outer _” uncoated.
4. Spread half of cheese/meat mixture on top.
5. Cover with a second round and pinch edge together all around. Brush lightly
with oil. Cut 3 or 4 slits in top to release steam.
6. Bake in your Pizza Maker for 12 – 15 minutes. When done, pizza should be
browned and puffy.
SEAFOOD PIZZA
This sauce can be prepared one day ahead and stored in a refrigerator.
10 uncooked shrimp, peeled, devined, cut in half lengthwise
5 oz. bay scallops
12 mussels, scrubbed
1/2 cup dry white wine
14 sun–dried tomatoes, chopped
4 garlic cloves, minced
1 shallot, minced
1 cup canned crushed tomatoes
1/2 tsp grated lemon peel
1/4 tsp crushed red pepper
3/4 cup grated mozzarella cheese
1 tsp dried basil
2 Tbsp grated Parmesan cheese
Olive oil as required
1. Combine mussels, wine, sun–dried tomatoes, garlic and shallot in large skillet.
Cover and boil until mussels open – about 4 minutes. Remove mussels, discar-
ding any that do not open.
2. Add crushed tomatoes, lemon peel and red pepper to skillet. Stir over medium
heat until sauce is thick – about 4 minutes.
3. Remove mussels from shells and place in small bowl.
4. Preheat your Pizza Maker at 200°C
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PIZZA MAKER INSTR. 27/09/04 12:13 Side 19