Download Miele 09 968 240 Operating instructions

Transcript
Pizza
Pizza variations
Ingredients for 1 tray:
Basic yeast dough
640 g strong white flour
60 g fresh yeast or 1 1/2 x 7 g sachets
of fast action dried yeast
2 tsp salt
60 g oil
340–360 ml lukewarm water
Approx. 600 g tomato passata per
pizza
Topping:
– Margherita:
1200 g sliced tomatoes
600 g mozzarella cheese, sliced
Olive oil
Oregano
– Onion pizza:
1300 g finely sliced onions
Salt, fresh rosemary
8 tbsp olive oil
– Vegetarian:
600 g broccoli florets, cooked
600 g sliced white mushrooms
240 g leeks, sliced in rings and
cooked
600 g mozzarella cheese, diced or
sliced
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– Rainbow pizza:
One red, yellow and green pepper,
prepared and cut into strips
10 tomatoes, sliced
500 g Emmental cheese, coarsely
grated
– Salmon:
800 g salmon, chopped
10-12 slices of smoked salmon, cut
into strips
12 hard boiled eggs, quartered
2 tsp oregano
500 g grated Cheddar cheese
– Leek and Gorgonzola:
1600 g leeks, sliced into rings
4 tbsp walnut oil for gently frying the
leeks
Salt and pepper
400 ml white wine, added to the fried
leeks
600 g Gorgonzola cheese, diced
– Ricotta and basil:
120 g ricotta cheese or quark mixed
with
200 ml double cream
8 eggs
4 tbsp walnut oil
Salt and pepper
4 tbsp chopped basil, stirred into the
cream/egg mixture which is then
spread over the pizza base
8 tomatoes, diced and scattered
over the cream/egg mixture
400 g Gorgonzola, diced and
scattered over the cream/egg
mixture