PIZZA MAKER INSTR. 27/09/04 12:12 Side 6

PIZZA NAPOLI

Nok til 2 stk. 32cm pizzaer

3 ds. flåede tomater (á ca. 420 g.)

1 ds. tomatpuré (ca. 160 g.)

1 tsk. tørret basilikum

1 tsk. oregano 1/2 tsk. rosmarin

7 dl revet mozzarella ost

500 g italiensk pølse

1 dl revet parmesan ost

2 Spsk. Oliven olie

1.Opvarm Deres Pizza Bager til 260°C.

2.Bland tomaterne, tomatpurén og krydderierne. Blandinges bringes i kog, rør jævnligt. Koges til den er reduceret til ca. 1/2 liter sovs.

3.Pølsen skæres i skiver eller tern og brunes i oliven olie, hæld fedtet fra og stil den til side.

4.Smør olie på dejen når den er blevet rullet ud og put halvdelen af fyldet på hver. Begynd med tomatsovsen, derefter pølsen og til sidst mozarella osten.

5.Lœg pizzaen op på stenen ved hjœlp af de medfølgende trœspartler og bag i 8 – 12 minutter afhœngig af hvor sprød De vil have bunden og hvor tyk bun- den er.

6.Når den er bagt fœrdig tages pizzaen ud, og der parmesanen drysses ud over den. Sœt den anden pizza ind i ovnen.

OBS! For afveksling kan der tilsœttes andre ingredienser som f.eks.: pepperoni, løg ringe, oliven, grøn peber, salami eller champignons.

DEEP PAN PIZZA

200 g tomatsovs

1 fed hvidløg – hakket

1 tsk. oregano

1 tsk. tørret basilikum

1 lille løg – fint hakket

1 rød peber – skåret i skiver

1/2 dl sorte oliven skåret i skiver 3 1/2 dl revet mozzarella ost

2 dl skiveskåret pepperoni

1 spsk. revet parmesan ost Oliven olie

6

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Melissa TS 040S manual Pizza Napoli, Deep PAN Pizza
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TS 040S specifications

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