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PIZZA
TRE-FUNGHI
INGREDIENTS
¾ cup Tomato Sauce for pizza (Page 70)
250g mixed mushrooms (such as button, oyster,
portobello), sliced
40g butter, cubed
2 cloves garlic, sliced
Fresh rosemary and thyme, roughly chopped
Salt and pepper
125g mozzarella, shredded
METHOD
1. Saute mushrooms in butter with garlic
in a medium frypan over low heat. Add
freshly chopped rosemary and thyme.
Season with salt and pepper and allow to
cool before spreading on the pizza. Top
with mozzarella.
2. Bake using the default PIZZA setting
(210°C, 15 mins), de-select the
FROZEN setting and press START/
CANCEL to activate.
AL SALMONE
INGREDIENTS
¼ of a small red onion, thinly sliced
1 tablespoon capers
2 tablespoons olive oil
½ tablespoon white balsamic vinegar
Salt and pepper
1 tablespoon olive oil for brushing
125g smoked salmon, thinly sliced
Fresh dill to garnish
METHOD
1. In a small bowl, combine red onion,
capers, olive oil, vinegar, season with salt
and pepper and toss to coat.
2. Spread the pizza dough on the pizza pan.
Brush with olive oil and bake using the
default PIZZA setting (210°C, 15 mins),
de-select the FROZEN setting and press
START/CANCEL to activate.
3. Remove pizza from oven and blanket
with smoked salmon, and decorate with
onion mixture. Garnish with fresh dill.
Serve immediately.