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27.26.
Pizza
BASIC PIZZA DOUGH
1/2 cup water
11/4 teaspoon active dry yeast
11/2 cups (divided) bread flour
1/2 teaspoon salt
1 tablespoon olive oil
Combine the warm water and yeast together in a large bowl. Add 3/4 cups
of the flour mixture and mix together. Add salt, olive oil, and the rest of
the flour. Mix with your hands until there is a dough consistency. Move
the dough to a lightly floured surface and knead for 5-10 minutes until
the dough is smooth and elastic to the touch. Place the dough in a
lightly oiled bowl and cover with plastic wrap or kitchen towel for one
hour or until double in size. Punch down the dough and let it rest for 15
minutes. Using your fingertips, press into the Pizza Pan provided with
your Convection Toaster Oven-Broiler.
ITALIAN PIZZA DOUGH
1/2 cup water
3/4 teaspoon active dry yeast
11/2 cups (divided) bread flour
1/2 teaspoon salt
3 teaspoons olive oil
1 teaspoon sugar
1/2 teaspoon italian seasoning
Combine the warm water and yeast together in a large bowl. Add3/4 cups
of the flour mixture and mix together. Add salt, olive oil, sugar, italian
seasoning and the rest of the flour. Mix with your hands until there is a
dough consistency. Move the dough to a lightly floured surface and
knead for 5-10 minutes until the dough is smooth and elastic to the
touch. Place the dough in a lightly oiled bowl and cover with plastic wrap
or kitchen towel for one hour or until double in size. Punch down the
dough and let it rest for 15 minutes. Using your fingertips, press dough
into the Pizza Pan provided with your Convection Toaster Oven-Broiler.
Convection Toaster Oven-Broiler Use and Care Guide
BROILED SHRIMP SKEWERS
2 4 large shrimp, peeled and de-veined
4 tablespoons olive oil
3 tablespoons chopped fresh parsley
3 medium garlic cloves, minced
salt and freshly ground black pepper
lemon wedges to serv e
Rinse the shrimp in cold water and pat dry with paper towels. In a bowl,
combine the olive oil, parsley, garlic, salt and pepper to season. Toss the
shrimp in the mixture to coat thoroughly. Cover and marinate for 1 hour in
the refrigerator. Thread 6 of the shrimps onto each of the four wood or
metal skewers, through the shrimp tails front to back, so that the tails are
curled and firmly held in place. Place the skewers on the Bake/ Broil Pan
a s s e m b l y. Broil for 3-5 minutes on each side or until the shrimp become
pink. Serve with lemon wedges.
Yield 4 Servings
HERB CRUSTED CHICKEN BREASTS
4 chicken breast halves, boneless-skinless
3 tablespoons butter, melted
1 cup fresh bread crumbs
1 / 4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 medium garlic cloves, minced
1 / 4 teaspoon italian seasoning
salt and fresh ground pepper
Preheat
Convection Toaster Oven-Broiler
on Bake to 350˚F. Grease a 7 x 11-
inch backing pan. Brush both sides of the chicken breasts with melted
b u t t e r. Season with salt and freshly ground black pepper. In a small mixing
bowl, combine the bread crumbs, Parmesan cheese, parsley, garlic and
italian seasoning until well blended. Coat each chicken breast thoroughly in
the bread crumb mixture. Arrange in baking pan. Bake for 35-45 minutes
or until the juices run clear, and the crust is a light golden brown.
Yield 4 Serv i n g s