Sharp R-68ST manual Pizza with Artichokes, Min 10 P, Min 100 P, Approx Min 50 P

R-68ST CkBk_EN.qxd 7/27/07 12:21 PM Page GB-35

Italy

PIZZA WITH ARTICHOKES

Pizza ai carciofi

Total cooking time: 17-18 minutes

Dish:	Revolving plate
Ingredients
150 g	Flour
4g	Dried yeast
1 tsp	Sugar
1tsp	Salt
2 tsp	Oil
90 ml	Lukewarm water
200 g	Tomatoes, canned, cut into pieces
100 g	Artichoke hearts
1 tsp	Olive oil to grease
	the revolving plate
1 tbsp	Tomato paste
	Basil, Oregano, Thyme
	Salt, Pepper
30 g	Slices of Salami
50 g	Boiled ham
10	Olives
100 g	Grated cheese

France

ONION TART Tarte à l’onion

Total cooking time: approx.: 24-27 minutes

Dish:	Bowl with cover (2 l)
Ingredients
15 g	Yeast
75 ml	Water
185 g	Flour
60 ml	Oil
1 tsp	Salt
25 g	Butter or Margarine
500 g	Vegetable onions, chopped
2	Eggs
100 g	Crème fraîche
	Salt, Paprika powder
	Freshly ground nutmeg
50 g	Streaky bacon marjoram or thyme

ENTREMETS

1.Mix the flour with the dried yeast, sugar and salt (1/2 teaspoon). Add the oil and water and knead to a smooth dough. Allow this to cook in the microwave.

2-3 Min. 10 P

Then let the dough stand for a further 10-15 minutes while covered.

2.Crush the peeled tomatoes and cut the artichoke hearts into quarters.

3.Grease the revolving plate with the oil. Roll out the yeast dough and place in the revolving plate. Pierce the dough several times with a fork.

4.Brush the tomato paste onto the dough and cover with the tomatoes.

Season according to taste and cover with the remaining ingredients. Then cover the pizza with olives and sprinkle with cheese.

5.Cook with the pizza program P-4.

Note: The recipe produces approx. 0.8 kg.

1. Dissolve the crumbled yeast in lukewarm water.
Place the flour, oil, salt and dissolved yeast in a
dish and knead into a smooth dough.
Allow this to rise in the microwave.
2-3 Min.	10 P
Then let the dough stand for 10 - 15 minutes while
covered.
2. Spread the margarine in a dish and let the onions
steam until glazed here.
Stir after half of the cooking time.
8-10 Min.	100 P
3. Let the onions cool and then pour off the liquid.			ENGLISH
Gradually mix in the eggs and créme fraîche.
Season with salt, paprika and nutmeg.
4. Roll the dough on a working surface covered with
flour equal to the size of the revolving plate.
Grease the revolving plate, add the dough and
raise the edges. Allow to rise for a further 10
minutes.
5. Cut the bacon into small cubes. Pierce the dough
in several places. Spread the onion mixture
across the dough. Spread the bacon cubes over
this. Sprinkle with marjoram or thyme.
1. approx. 9 Min.		50 P
2. approx. 5 Min.		(Top and Bottom grill)
3. 6-9 Min.

GB-35