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62 63
RECIPESRECIPES
PROCEDURE FOR ROASTED
CHICKEN BREASTS
1. Brush the chicken breasts with olive oil
and season with salt and pepper.
Set the wire rack in the bottom rack
height position. Turn the FUNCTION
dial until the indicator on the LCD
screen points to the ROAST function.
2. Set the temperature to 375°F (192°C)
with convection fan turned on. Press
START/CANCEL button to activate.
Bake for approximately 20 minutes, or
until no longer pink inside. Allow the
chicken breast to rest 10 minutes before
slicing.
ASSEMBLING THE SANDWICH
1. Slice through the French baguette
lengthwise then cut the baguette in half.
Spread softened butter on the top two
sides of the bread and fig jam on the
bottom two sides of the bread.
2. Slice the chicken breasts diagonally in
¼ inch slices. Arrange chicken on the fig
jam side of the bread. Spread the balsamic
caramelized onions on the chicken and
top with sliced Camembert cheese.
3. Place the four halves side by side onto
the Breville non-stick pizza pan. Insert
the wire rack in the middle rack height
position and turn the FUNCTION dial
until the indicator on the LCD screen
points to the TOAST function. Set the
darkness to #4 and the number of slices
to 2. Press the START/CANCEL button
to activate.
4. Remove the sandwich from the oven and
arrange the arugula on top of the side
that has the Camembert. Place buttered
side of bread on top. Cut each sandwich
in half.
TOMATO SAUCE FOR PIZZA
Yield: 4 cups (approximately)
INGREDIENTS
1 Portion Roasted Tomato Halves (page 61)
1 Garlic clove, minced
2 Tablespoons (30 ml) Olive oil
1 Teaspoon (5 ml) Salt
¼ Teaspoon (1ml) Pepper
¼ Cup (60 ml) Fresh basil, chopped
METHOD
1. Follow the recipe for the Roasted
Tomato Halves (page 61). Peel
and discard the skin of the roasted
tomatoes. Place tomatoes and all the
juices in a blender or food processor
and puree until smooth.
2. Heat a medium saucepan with the olive
oil. Add garlic and cook for 30 seconds.
Add the tomato puree and bring the
sauce to a boil. Turn the sauce down to a
simmer and season with salt and pepper.
3. Add fresh basil and continue cooking for
5 minutes.
Cool the sauce prior to using for the pizza
recipes that follow.
PIZZA DOUGH
Yield: Two 13 pizza doughs
INGREDIENTS
¾ Cup + 2 tablespoons (210 ml) Warm water
1 ¾ Teaspoons (8 ml) Quick Rise Instant Yeast
1 Teaspoon (5 ml) Honey
2 Cups (500 ml) Unbleached all purpose flour
3 Tablespoons (45 ml) Yellow cornmeal (optional)
1 Teaspoon (5 ml) Kosher salt
METHOD
1. In a small bowl, dissolve the honey in
water. Sprinkle the yeast on top of the
water and let stand for 3 minutes. In a
medium bowl, mix together the flour,
cornmeal (if using) and salt. Pour the
water/yeast mixture into the flour and
mix to form a ball. Transfer the contents
onto a working surface and knead the
dough for approximately 7 to 10 minutes
or until you have formed a smooth and
elastic dough.
2. Grease the bottom and sides of a
clean medium size bowl with olive oil
(approximately 1 teaspoon).
3. Place the ball inside the bowl; turn it
over to grease the underside. Cover
the bowl lightly with plastic wrap
and set aside. Allow the dough to rise
approximately 30 minutes.
4. When the dough is proofed, divide it in
half. Stretch the dough to fit the Breville
non-stick pizza pan and top with your
favorite toppings.
5. To bake the pizza turn the funtion dial
until the indicator on the LCD screen
points to PIZZA function.
6. De-select the FROZEN and
CONVECTION settings. Bake the pizza
for the default temperature time.
TIP
For a crispier crust, add one
more minute.
PIZZA RECIPE SUGGESTIONS
There are no right or wrong pizza
combinations. The best ingredients could
be the leftovers found in your very own
fridge. Here are some of our suggestions to
wet your palate.
MARGHERITA
½ cup Tomato Sauce (page 62), ¾ cup torn
bocconcini cheese, fresh basil and fresh
oregano for garnish. Drizzle with olive
oil. Bake using the default PIZZA setting,
de-select the FROZEN and CONVECTION
settings and press START/CANCEL to
activate.
MODA
Spread ½ cup Tomato Sauce (page 62) on
the dough, decorate with torn fresh basil,
sprinkle ½ cup mozzarella cheese, L cup
crumbled goat cheese, L cup Balsamic
Caramelized Onions (page 61), ¼ cup
dry black olives, 10 cherry tomato halves
(seeded and water removed) or Roasted
Yellow Peppers (page 60) and ¹/
³
cup
Roasted Chicken Breast (page 61).
Bake using the default PIZZA setting, de-select
the FROZEN and CONVECTION settings
and press START/CANCEL to activate.
PARMA-ZOLA
Drizzle olive oil on the rolled pizza dough.
Spread artichoke puree and top with three
slices torn Prosciutto di Parma, thinly
sliced sundried tomatoes and dot with
Gorgonzola cheese and lightly toasted
walnuts. Bake using the default PIZZA
setting, de-select the FROZEN and
CONVECTION settings and press
START/CANCEL to activate.
After baked, drizzle with basil oil.
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