Quick Start Guide

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MARGHERITA PIZZA
Mains | Vegetarian
DIRECTIONS
1 Place the flour into a large bowl along with the
yeast, olive oil and salt. Pour in 125ml of lukewarm
water and use clean hands to mix together into
a rough dough. Lightly flour the work surface,
tip the dough out of the bowl and knead for 5
minutes until smooth and elastic. Put back into
the bowl, cover with a clean tea towel and leave
to prove for 1 hour or until doubled in size.
2 To install the grill plate, slide it into the front of
the base so it hooks in, then press down on the
back until it clicks into place. Place flat plate on
top of grill plate so it sits flat. Close the lid. Select
FLAT PLATE, set temperature to 200°C, and
set time to 20 minutes. Press the dial to begin
preheating, (approximately 9 minutes).
3 While the flat plate is preheating, shape the
dough into a roughly 28cm x 22 cm oval. Press
the dough from the centre outwards, stopping
just before the edge. This will ensure the pizza
has a crust.
4 In a bowl, add the passata, garlic, chilli flakes,
season with salt and pepper, stir together.
5 When unit beeps to signify it has preheated,
open lid and carefully slide on the pizza dough.
Spoon on the passata to cover the centre of the
pizza, leaving a 3cm gap around the edge. Top
with torn mozzarella. Close the lid and cook for
12-15 minutes, until the pizza is puffed, golden and
cooked through.
6 Carefully remove the pizza using a silicone
spatula, scatter with basil leaves and drizzle with
more olive oil to serve.
INGREDIENTS
200g strong white flour, plus extra for dusting
1 teaspoon dried active yeast
1 tablespoon olive oil, plus a drizzle to serve
½ teaspoon fine sea salt
150g passata
1 garlic clove, crushed
Big pinch of chilli flakes
125g ball of mozzarella, torn
Handful of basil leaves
37
V
PREP: 15 MINUTES plus proving | PREHEAT: 9 MINUTES | FLAT PLATE: 15 MINUTES | MAKES: 1 PIZZA (1-2 SERVINGS)
TIP Add toppings of choice, including pepperoni, salami,
anchovies, olives and roasted vegetable antipasti
before cooking the pizza with the lid down.
HARISSA HALLOUMI BURGER
DIRECTIONS
1 To install the grill plate, slide it into the front
of the base so it hooks in, then press down on
the back until it clicks into place. Close the lid.
Select GRILL, set temperature to HI, set time for
20 minutes. Press the dial to begin preheating,
(approximately 6 minutes).
2 Toss the courgette slices in 1 tablespoon of oil
and season with salt and pepper. Lay the slices
onto the grill and cook for 4 minutes on each side,
flipping with silicone tipped tongs. Leave lid open
while cooking.
3 Meanwhile mix the remaining 1 tablespoon of oil
with the harissa in a bowl. Add the sliced halloumi
and toss to coat.
4 Transfer the courgette from the grill onto a plate.
Add the halloumi to the grill, cook for 5 minutes
until nicely charred, flipping with silicone tipped
tongs halfway. Leave lid open while cooking.
Transfer to a plate.
5 Place the brioche bun bottoms cut side down
onto the grill and cook with the lid up for 1 minute
until lightly toasted then toast the brioche tops in
the same way.
6 Spread the hummus across the bottom of each
brioche bun, top with the courgette, halloumi,
tomatoes and baby gem and brioche top to
serve.
V
INGREDIENTS
1 courgette, sliced into rounds
2 tablespoons oil, divided
Salt and pepper
1 tablespoon harissa
2 225g packets halloumi, sliced
4 brioche buns, halved
4 tablespoons hummus
2 vine tomatoes, sliced
1 baby gem, leaves separated
PREP: 5 MINUTES | PREHEAT: 6 MINUTES | GRILL: 14 MINUTES | MAKES: 4 SERVINGS