the Smart Oven™ - Breville
the Smart Oven™ - Breville
the Smart Oven™ - Breville
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PIZZA<br />
MARGHERITA<br />
INGREdIENTS<br />
½ cup Tomato Sauce (Page 66)<br />
¾ cup bocconcini cheese, torn<br />
Fresh basil and fresh oregano leaves<br />
1 teaspoon olive oil<br />
METHOd<br />
1. Spread tomato sauce on <strong>the</strong> pizza dough,<br />
decorate with Bocconcini, basil and<br />
oregano and drizzle with olive oil.<br />
2. Bake using <strong>the</strong> default PIZZA<br />
setting, de-select <strong>the</strong> FROZEN and<br />
CONVECTION settings and press<br />
START/CANCEL to activate.<br />
MOdA<br />
INGREdIENTS<br />
½ cup Tomato Sauce (Page 74)<br />
Fresh basil leaves<br />
½ cup mozzarella cheese, shredded<br />
L cup crumbled goat cheese<br />
L cup Balsamic Caramelized Onions (Page 55)<br />
¼ cup black olives, pitted<br />
10 cherry tomato halves (seeded and water<br />
removed) or Roasted Yellow Capsicum<br />
(Page 54), diced<br />
L cup Roasted Chicken Breast, sliced (Page 55)<br />
METHOd<br />
1. Spread tomato sauce on <strong>the</strong> pizza<br />
dough and decorate with basil, cheeses,<br />
onion, olives, tomato or capsicum and<br />
chicken slices.<br />
2. Bake using <strong>the</strong> default PIZZA setting<br />
(210°C, 15 mins), de-select <strong>the</strong><br />
FROZEN setting and press START/<br />
CANCEL to activate.<br />
PARMA-ZOLA<br />
INGREdIENTS<br />
1 tablespoon olive oil<br />
¼ cup Artichoke puree*<br />
3 slices Prosciutto Di Parma, torn<br />
½ cup sundried tomatoes, thinly sliced<br />
125g Gorgonzola cheese, crumbled<br />
½ cup walnuts, roughly chopped<br />
2 tablespoons basil oil, (optional for serving)<br />
METHOd<br />
1. Drizzle olive oil on <strong>the</strong> rolled pizza dough.<br />
Spread artichoke puree and top Prosciutto<br />
Di Parma, sundried tomatoes and dot with<br />
Gorgonzola cheese and walnuts.<br />
2. Bake using <strong>the</strong> default PIZZA setting<br />
(210°C, 15 mins), de-select <strong>the</strong> FROZEN<br />
setting and press START/CANCEL to<br />
activate. After baked, drizzle with basil<br />
oil (optional).<br />
* Artichoke puree is available at gourmet deli’s<br />
and some supermarkets. However, it is easy to<br />
make artichoke puree; process 1 can or jar pickled<br />
artichokes using a <strong>Breville</strong> Food processor.<br />
TROPPO PICANTE<br />
INGREdIENTS<br />
¾ cup Tomato Sauce (Page 74)<br />
5 slices hot soppresatta salami, thinly sliced<br />
½ cup green olives<br />
½ cup hot peppers (such as jalapeno)<br />
125g smoked mozzarella cheese, sliced.<br />
1 tablespoon Chilli oil, optional for serving<br />
METHOd<br />
1. Spread tomato sauce on <strong>the</strong> dough.<br />
Decorate with salami, green olives, hot<br />
peppers, and mozzarella.<br />
2. Bake using <strong>the</strong> default PIZZA setting<br />
(210°C, 15 mins), de-select <strong>the</strong><br />
FROZEN setting and press START/<br />
CANCEL to activate.<br />
3. After baking, if desired, serve with a<br />
drizzle of hot oil.<br />
75