Melissa TS 040S manual Seafood Pizza

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