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RECIPES
TROPPO PICANTE
Spread ¾ cup Tomato Sauce (page 62),
5 slices hot soppresatta salami, sliced
green olives, hot peppers, and smoked
mozzarella cheese. Bake using the default
PIZZA setting, de-select the FROZEN and
CONVECTION settings and press
START/CANCEL to activate. If desired,
serve with a drizzle of hot oil.
TRE-FUNGHI
Spread ¾ cup Tomato Sauce for pizza
(page 62). Sauté button, oyster and
Portobello mushrooms in butter with garlic,
freshly chopped rosemary and thyme.
Season with salt and pepper and allow to
cool before spreading on the pizza. Top
with mozzarella. Bake using the default
PIZZA setting, de-select the FROZEN and
CONVECTION settings and press
START/CANCEL to activate.
AL SALMONE
Spread the dough on the pizza pan. Brush
with olive oil and bake using the default
PIZZA setting, de-select the FROZEN and
CONVECTION settings and press
START/CANCEL to activate.
In a small bowl, combine ¼ of a small red
onion sliced thin, 1 tablespoon capers,
2 tablespoons olive oil and ½ tablespoon
white balsamic vinegar, season with salt
and pepper. Toss to coat.
Remove pizza from oven and blanket with
smoked salmon, and decorate with onion
mixture. Garnish with fresh dill.
DESSERT PIZZAS
BANANA CHOCOLATE
Brush melted butter on the pizza dough and
sprinkle with 1 tablespoon of sugar and ½
teaspoon cinnamon. Bake using the default
PIZZA setting, de-select the FROZEN and
CONVECTION settings and press
START/CANCEL to activate.
Remove cooked crust from the oven and
top with sliced bananas, drizzle with
melted chocolate.
If desired, serve with vanilla ice cream.
CARAMELIZED PEAR WITH WALNUT
Brush melted butter on the pizza dough and
sprinkle 1 tablespoon sugar.
Bake using the default PIZZA setting,
de-select the FROZEN and CONVECTION
settings and press START/CANCEL to
activate.
Remove cooked crust from the oven
and spread ½ cup mascarpone cheese
sweetened with honey. Sautéed thinly
sliced pears in butter and 1 tablespoon
sugar until caramelized. Top pizza with
caramelized pears and toasted walnuts.
BOV800XL_IB_H11.indd 64 21/03/11 9:57 AM