Aeg-Electrolux KB9800E-M User Manual download pdf (Page 42)

Ingredients for the pastry:

• 300 g flour, type 405

•200 ml water

•14 g yeast

• 2 tablespoons oil

•3 g salt

Method for the dough:

Crumble yeast into a bowl and dissolve in tepid 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 cover the dough and leave to rise until it doubles in volume.

Ingredients for the topping:

• 1 tin peeled tomatoes (800 g net), chopped

• 100 g salami, cut into slices, then quartered,

• 350-400 g Feta or mozzarella, cut into 1 cm cubes

• Oregano or pizza herbs

As a variation on the topping, button mushrooms or ham can also be used.

Preparation:

Sieve off the tomato juice. (Can be used for sauce.)

Roll out the dough, place on a greased baking tray. Prick dough well all over with

a fork.

Place the ingredients for the topping on the base in the order given.

Distribute the Feta or mozzarella evenly. Finally sprinkle on the oregano.

Setting Oven level Cook time

P 5 PIZZA

325 mins.

QUICHE LORRAINE

Ingredients for the pastry:

• 250 g flour, type 405

• 125 g butter

•60 ml water

•1 tsp salt

• A little pepper and nutmeg

Uses, Tables and Tips

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Aeg-Electrolux KB9800E-M User Manual Page 42