Pizza dough
(enough for 2-3 people)

250 g flour
15 g fresh yeast
½ tsp salt
125 ml
1 tsp sugar
1 tbsp olive oil

Preparation

Place the flour in a mixing bowl and make a well in the centre. Crumble in the yeast and stir together with some lukewarm milk and the sugar. Allow to stand for about half an hour. Then add the remainder of the milk, the salt and the oil and beat until the dough breaks away from the bowl at the edges. Cover with a cloth and leave to stand in a warm place for approximately an hour. Then roll out the dough on a floured table to about 2-3 mm thickness and cut out the required pizza bases using the dough cutter provided with the grill. Lightly flour the pieces to prevent them from sticking together and lay them on baking paper.

Tip 1

The dough can be deep-frozen (separated by baking paper) without a problem for a period of up to three weeks. Thaw for about one hour prior to use.

Tip 2

Do NOT "overload" the Mini-Pizzas, as the toppings may touch the heating element/grill-plate and burn.

Tomato pizza sauce

1 garlic clove
1 tbsp tomato puree
500 ml water
1 pinch of sugar
Oregano, sea salt, pepper
1 dash red wine
1 tin strained, peeled tomatoes
1 heaped tbsp freshly chopped basil
1 small onion or shallot

Preparation

Pre-fry the finely chopped onion and the garlic lightly until glazed. Add the tomato puree and cook for a short while. Then add the strained tomatoes and sugar and cook further until almost no more liquid is present. Add the red wine and water. Season and allow to reduce. Finally mix the sauce or stir well and add the basil. Bring to the boil again, until the sauce thickens.

Tip

You can also use tomato puree or ready made pizza sauce (e.g. Barilla Tomato sauce range). Never prepare the tomato sauce in the little PizzaGrill pans.

Pizza Oil

1/2 litre grape-seed oil or cold-pressed spicy olive oil
1/2 tbsp juniper berries
1 tbsp each black, white and red peppercorns
2 heaped tbsp dried chilli pods

Preparation

Pour all the ingredients into a bottle. (Do not shake or stir). Seal well and allow to stand for approximately 2-3 weeks.

Marinated mushrooms

Peel the fresh mushrooms and shorten the stems. Cut into slices and marinade in the olive oil, oregano, sea salt and red peppercorns approximately 1/2 hr before eating!

Marinated peppers

Cut the red and yellow peppers in half, deseed, blanch and peel. Cut into strips and marinade in 1 part vinegar and 6 parts olive oil, a splash of Tabasco, white pepper, sea salt and a pinch of sugar.

Broccoli

Cut into small florets and cook in the steamer.