Recipe Book

Pizza/Pie/Bread
Pizza
Ingredients for the dough:
• 14 g yeast
• 200 ml water
• 300 g flour
• 3 g salt
• 1 tablespoon oil
Ingredients for the topping:
• 1/2 small tin tomatoes, chopped (200 g)
• 200 g cheese, grated
• 100 g salami
• 100 g cooked ham
• 150 g mushrooms (tinned)
• 150 g Feta cheese
• oregano
Other:
• Baking tray, greased
Method:
Crumble yeast into a bowl and dissolve in the
water. Mix the salt into the flour and add it with
the oil to the bowl.
Knead the ingredients until a workable dough
that does not stick to the bowl is produced.
Then leave the dough to rise in a warm place
until it doubles in volume.
Roll out the dough and place on the greased
baking tray, prick the bottom with a fork.
Place the ingredients for the topping on the base
in the order given.
• Time in the appliance: 25 minutes
• Shelf position: 1
Onion Tart
Ingredients for the dough:
• 300 g flour
• 20 g yeast
• 125 ml milk
• 1 egg
• 50 g butter
• 3 g salt
Ingredients for the topping:
• 750 g onions
• 250 g bacon
• 3 eggs
• 250 g crème fraîche
• 125 ml milk
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
Method:
Sieve the flour into a mixing bowl, make a well in
the centre.
Cut up the yeast, put into the well, mix with the
milk and a little flour from around the edge.
Sprinkle with flour, leave to rise in a warm place
until the flour sprinkled on the pre-dough is
showing cracks.
Place the egg and butter on the edge of the
flour. Knead all ingredients into a workable yeast
dough.
Leave the dough to rise in a warm place until it
is about double the size.
In the meantime, peel and quarter the onions
and then slice thinly.
Dice the bacon and cook gently with the onions
without browning. Leave to cool.
Roll out the dough and place on a greased
baking tray, prick the bottom with a fork and
press the edges up. Leave to rise again.
Stir eggs, crème fraîche, milk, salt and pepper
together. Spread the cooled onions and bacon
on the dough base. Put the mixture over all and
smooth out.
• Time in the appliance: 45 minutes
Oven Recipe Book
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