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Food Ingredients Preparation Cooking Procedure
Mushroom-
Fontina
¾ to 1 pound pizza dough
olive oil for brushing
6 cups mushrooms
3 tablespoons olive oil
¼ teaspoon salt
pepper, to taste
4 sprigs fresh thyme, leaves only
(stems discarded)
1 garlic clove, finely chopped
½ small shallot, sliced
2 to 3 tablespoons grated Parmesan
3 ounces Fontina, shredded
Cooking Position and Plates: Open and
Closed; Griddle
Preheat Temperature: 350°F upper and
lower
Roll dough out to about 10-inch
rectangle, to fit shape of plate as best
you can. Brush top and bottom of dough
with olive oil. Cover lightly with plastic
wrap until ready to use. Toss
mushrooms, 3 tablespoons oil, salt,
pepper, thyme, garlic and shallot
together.
Sauté mushroom mixture on hot griddle plates in
the Open position until softened, about 6 to 10
minutes. Remove and reserve.
Increase temperature to 450°F on both plates.
Once preheated, place oiled dough on the lower
griddle plate; close upper plate and allow to cook
for about 5 minutes.
Open unit and carefully top dough with reserved
mushroom mixture and both cheeses.
Using the cover height adjuster, close upper plate
until it is sitting right above the top of the pizza,
not touching it. Cook until cheese is melted, about
10 to 15 minutes.
Bacon-Olive
¾ to 1 pound pizza dough
olive oil for brushing
½ cup pizza sauce
2 garlic cloves, thinly sliced
6 slices bacon, cooked and crumbled
½ cup halved and pitted olives, green
or black
2 pinches dried fines herbes
¼ cup shredded Parmesan
Cooking Position and Plates: Closed; Grill
or Griddle
Preheat Temperature: 450°F upper and
lower
Roll dough out to about 10-inch
rectangle, to fit shape of plate as best
you can. Brush top and bottom of dough
with olive oil. Cover lightly with plastic
wrap until ready to use.
If bacon was not already cooked, it may be cooked
on the 450°F griddle plates. Then remove and grill
pizza dough in the closed position for 5 minutes.
Open unit and carefully top dough with remaining
ingredients, finishing with the cheese.
Using the cover height adjuster, close upper plate
until it is sitting right above the top of the pizza,
not touching it. Cook until cheese is melted, about
10 to 15 minutes.
Ricotta,
Fig and
Prosciutto
¾ to 1 pound pizza dough
olive oil for brushing
½ cup ricotta, strained
1 tablespoon grated Parmesan
salt and pepper, to taste
figs, sliced
prosciutto, torn into
small pieces
Brie, sliced
blue cheese, crumbled
honey, for finishing
Cooking Position and Plates: Closed; Grill
or Griddle
Preheat Temperature: 450°F upper and
lower
Roll dough out to about 10-inch
rectangle, to fit shape of plate as best
you can. Brush top and bottom of dough
with olive oil. Cover lightly with plastic
wrap until ready to use.
Stir together the ricotta, Parmesan, salt
and pepper.
Grill oiled dough on the hot grill/griddle plates for
5 minutes.
Open unit and carefully top dough with the ricotta
mixture, figs, prosciutto, Brie and blue cheese.
Using the cover height adjuster, close upper plate
until it is sitting right above the top of the pizza,
not touching it. Cook until cheese is melted, about
10 to 15 minutes.
Before serving, drizzle with honey.
Sausage,
Onion and
Pecorino
¾ to 1 pound pizza dough
olive oil for brushing
1 to 2 links Italian sausage, cooked
and crumbled
1 medium onion, sliced and
griddled/grilled
½ cup pizza sauce
¼ cup shaved/thinly sliced pecorino
Cooking Position and Plates: Closed;
Griddle
Preheat Temperature: 450°F upper and
lower
Roll dough out to about 10-inch
rectangle, to fit shape of plate as best
you can. Brush top and bottom of dough
with olive oil. Cover lightly with plastic
wrap until ready to use.
If sausage has not yet been cooked, grill sausage
on the hot griddle plates until browned, about 8
minutes. (For best results, halve sausage lengthwise
if using precooked. If using raw, prick links all
over and then grill for a minute or two on each
side.) Let sausage cool slightly and crumble or slice
as desired.
If onion has not yet been cooked, toss in some oil
with salt and pepper. Place on hot griddle plates
after removing sausage and allow to cook until
softened, about 5 to 6 minutes. Remove and
reserve.
Grill oiled dough on the hot griddle plates, closed,
for 5 minutes.
Open unit and carefully top dough with the sauce,
reserved onion and sausage and cheese.
Using the cover height adjuster, close upper plate
until it is sitting right above the top of the pizza,
not touching it. Cook until cheese is melted, about
10 to 15 minutes.