Melissa TS 040S manual Deep Dish Pizza, Tijuana Pizza

PIZZA MAKER INSTR. 27/09/04 12:13 Side 17

6.Place pizza on stone using wooden pizza peel and bake for 8–12 minutes depending on personal preference and crust thickness. Check after 8–9 minut- es.

7.When complete, remove pizza and sprinkle with parmesan. Place second pizza in oven and bake.

NOTE: For variety add other ingredients such as: Pepperoni slices, onion strips, oli- ves, green pepper slices, salami slices, mushrooms.

DEEP DISH PIZZA

1 Boboli–style pizza round

1 can (8 oz.) tomato sauce

1 clove garlic – minced

1 tsp oregano

1 tsp basil

1 small onion – finely chopped

1 red pepper – cut into strips 1/4 cup sliced black olives

1 1/2 cups shredded mozzarella cheese

1 cup sliced pepperoni

1 cup crumbled cooked Italian sausage

1 Tbsp grated Parmesan cheese Olive oil as required

1.Preheat your pizzamaker at 230°C

2.Sauté onion, pepper and garlic. Stir in tomato sauce and spices. Stir frequently until thick. Remove from heat and stir in Parmesan cheese.

3.Spread sauce on dough and top with olives and meat. Spinkle with mozzarella.

4.Place pizza on cooking stone using wooden peel and bake for 8–12 minutes.

5.When time elapses, remove pizza and cut with a serrated knife.

TIJUANA PIZZA

This recipe is for a spicy pizza. It can be made milder by substituting ground beef for sausage and eliminating chili powder and chili peppers.

1 lb. Chorizo or other spicy sausage – crumbled, browned and drained 1/2 cup chopped yellow onion

1 tsp minced garlic 3Tbsp chili powder

1 tsp ground cumin

2 cups shredded Monterey Jack cheese

2 cups canned chili or pinto beans – drained

1 cup chili peppers

1 cup chopped red onion

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