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34 35
RECIPES RECIPES
PIZZA DOUGH
Yield: Two 13-inch pizzas
INGREDIENTS
¾ cup + 2 tablespoons warm water
1 teaspoon honey
1 ¾ teaspoons instant yeast
2 cups unbleached all-purpose flour
1 teaspoon kosher salt
3 tablespoons yellow cornmeal (optional)
METHOD
1. In a small bowl, dissolve the honey
and yeast in the water. Let stand for
3 minutes.
2. In a medium bowl, mix together the
flour, salt and cornmeal (if using). Pour
the yeast mixture into the flour and mix
to form a ball.
3. Transfer the dough to a work surface
and knead for 7 to 10 minutes, or until it
is smooth and elastic.
4. Grease the inside of a medium bowl with
olive oil. Place the dough in the bowl,
turning it to coat all sides. Cover the
bowl with plastic wrap and place it in a
warm, draft-free area. Allow the dough
to rise until doubled in size, about
30 minutes.
5. Punch down the dough and divide it in
half. Shape each half into a ball. Spray
each ball lightly with cooking spray and
cover loosely with plastic wrap. Let rest
for 10 minutes.
6. Stretch the dough to fit a non-stick pizza
pan and top with your favorite toppings.
7. Position the wire rack in the middle
rack height position and turn the
FUNCTION dial until the indicator on
the LCD screen points to the PIZZA
function. De-select the FROZEN and
CONVECTION settings and leave the
default temperature and time settings.
Press the START/CANCEL button
to activate.
8. When preheating has completed, place
the pizza pan on the wire rack and cook
until the cheese is melted and the crust
is golden brown.
TIP
For a crispier crust, cook for an
additional minute or two.
PIZZA RECIPE SUGGESTIONS
MARGHERITA
½ cup Tomato Sauce (page 33), fresh
mozzarella cheese, fresh basil leaves,
drizzle with olive oil.
PICANTE
½ cup Tomato Sauce (page 33), smoked
mozzarella cheese, thinly sliced hot
soppresatta, sliced green olives, sliced hot
peppers, drizzle with chili oil.
TRE-FUNGHI
½ cup Tomato Sauce (page 33), mozzarella
cheese, button, oyster and cremini
mushrooms sauteed with chopped fresh
rosemary and thyme, sprinkle with grated
Parmesan.
DESSERT PIZZAS
Brush melted butter on the pizza dough and
sprinkle with 1 tablespoon sugar and
½ teaspoon cinnamon. Bake as directed
then top with one of the following
combinations:
BANANA CHOCOLATE
Sliced bananas, melted chocolate.
If desired, serve with vanilla ice cream.
CARAMELIZED PEAR AND WALNUT
½ cup mascarpone cheese mixed with
2 tablespoons honey, thinly sliced pears
sautéed in butter and sugar, toasted
walnuts.
SAFFRON HALIBUT WITH
TROPICAL SALSA
Yield: 4 Servings
INGREDIENTS
4 (6-ounce) skin-on halibut filets
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon ground cumin
½ teaspoon ground turmeric
Pinch saffron threads
¼ teaspoon chili powder
2 tablespoons olive oil
1 lime, quartered
TROPICAL SALSA
1 cup cubed pineapple
½ cup cubed mango
½ cup cubed papaya
1 avocado, coarsely chopped
¼ cup finely chopped cilantro
¼ cup finely chopped red onion
1 jalapeno chili, seeded and finely chopped
Juice and zest of 1 lime
1 teaspoon honey
METHOD
1. Combine the salt, pepper, cumin,
turmeric, saffron, and chili powder. Rub
the olive oil on the halibut and gently
press the spice mixture into the flesh.
2. Lightly oil the bottom of a baking pan
(or line with parchment paper). Place
the fillets onto the roasting pan skin
side down.
3. Position the wire rack in the bottom
rack height position. Turn the
FUNCTION dial until the indicator
on the LCD screen points to the BAKE
function. Set the temperature to 400˚F
(205˚C) with convection on and set the
timer to 13 minutes. Press the START/
CANCEL button to activate.
4. When preheating has finished, place
the baking pan on the wire rack and
bake until the fish is opaque in the
center and flakes easily.
5. Top the halibut with 2 tablespoons
salsa and serve with lime wedges.
METHOD
Combine all the salsa ingredients in a
medium-sized bowl. Stir together and
season to taste with salt and pepper.
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