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Recipes continued
Supreme Pizza Makes 2 pizzas
1 quantity pizza dough or 2 x 25cm ready
made pizza bases
½-
2
/
3 cup pizza sauce or tomato paste
1 small onion, chopped finely
1 small green capsicum, chopped finely
1 stick cabanossi, sliced
4 button mushrooms, sliced
100g diced ham
¼ cup sliced olives, optional
2 cups pizza cheese (blend of tasty and
mozzarella)
1. Preheat compact oven to 210°C using
the bake setting. Place wire rack in the
middle shelf in the sunken position for
the BT5300 and on the lower shelf in the
raised position for the BT4400.
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.
Tip: If you are using ready made bases you
can place them either onto a tray or place
directly onto the oven rack.
Gourmet Pizza
Makes 2
1 quantity pizza dough or 2 x 25cm ready
made pizza bases
½-
2
/3 cup ready made pesto sauce
1 roasted red capsicum, sliced (see page 13)
1 caramelised onion (see page 13)
8 sliced pancetta, torn
200g goat’s cheese, crumbled
80g baby rocket
1. Preheat compact oven to 210°C using the
bake setting. Place wire rack in the middle
shelf in the sunken 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.
Tip: If you are using ready made bases you
can place them either onto a tray or place
directly onto the oven rack.
Lamb Rack with Garlic
and Parmesan Crust
Serves 4
2 x 400g lamb rack roast, French trimmed
4 slices day old bread, crust removed and
roughly chopped
2 cloves garlic, chopped
2 tablespoons grated fresh parmesan
1 tablespoon chopped fresh rosemary
2 tablespoons seeded mustard
Olive oil spray
1. Preheat compact oven on 180°C for 10
minutes using the bake setting. Place
wire rack on the bottom shelf in the
raised position for the BT5300 and on the
lower shelf in the sunken position for the
BT4400.
2. Place lamb racks on the baking tray with
drip insert, 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
40 - 45 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.