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Recipes continued
Supreme Pizza Makes 2 pizzas
2 individual sized pizza bases
¹⁄
³
cup pizza sauce or tomato paste
1 small onion, chopped finely
½ small green capsicum, chopped finely
1 stick cabanossi, sliced
2 button mushrooms, sliced
50g diced ham
2 tablespoons sliced olives, optional
1 cup pizza cheese (blend of tasty and
mozzarella)
1. Preheat compact oven to 210°C. Place
wire rack in the bottom shelf in the raised
position.
2. Spread pizza sauce over bases. Arrange
remaining ingredients except cheese over
the sauce. Top with cheese. Bake pizza,
one at a time, for about 15-20 minutes or
golden.
Gourmet Pizza Makes 2
2 individual sized pizza bases
¼ cup ready made pesto sauce
1 roasted red capsicum, sliced (see page 7)
1 caramelised onion (see page 7)
3 slices pancetta, torn
80g goat’s cheese, crumbled
small handful baby rocket
1. Preheat compact oven to 210°C. Place
wire rack in the bottom shelf in the raised
position.
2. Spread pesto sauce over bases. Arrange
remaining ingredients, except cheese and
rocket, over the sauce. Top with cheese.
Bake pizza, one at a time, for about 15-20
minutes or golden.
3. Serve with rocket on top and drizzle with a
little extra virgin olive oil.
Lamb Rack with Garlic
and Parmesan Crust Serves 2
2 x 200g lamb rack roast, French trimmed
3 slices day old bread, crust removed and
roughly chopped
1 clove garlic, chopped
1 tablespoon grated fresh parmesan
2 tablespoons chopped fresh rosemary
1 tablespoon seeded mustard
Olive oil spray
1. Preheat compact oven on 180°C for 10
minutes. Place wire rack on the bottom
shelf in the raised position.
2. Place lamb racks on the baking tray, having
the bones interlocked in the middle.
3. Combine bread, garlic, parmesan and
rosemary in a food processor. Process until
mixture resembles fine breadcrumbs.
4. Spread mustard evenly over the outside of
the cutlet base.
5. Press the bread mixture over the mustard
and spray well with olive oil spray.
6. Place lamb racks in oven and bake
30 - 35 minutes or until cooked as
desired. Remove from oven and cover
with foil. Allow to rest 10-15 minutes.
7. Cut lamb into individual cutlets and serve
with hot roasted potatoes.