George Foreman 24640-56 360 - Инструкция по эксплуатации - Страница 7

7

PIZZA BASE 

(MAKES APPROX. 4 - 6 PIZZA BASES)

•  250ml water, luke warm

•  1 tbsp olive oil

•  1tsp salt

•  2tbsp caster sugar

•  400g strong white bread flour

•  5g (1 ½ tsp) yeast

1. 

Put the flour, salt, sugar and yeast into a bowl. Mix the oil and water together and gradually add to 

the flour mixing well to form a dough.

2. 

Knead the dough on a floured surface for 5-6 minutes until smooth in appearance and elastic to the 

touch.

3. 

Place the dough in a bowl, cover and leave in a warm place to prove for 45-60 minutes until doubled 

in size. Knead the dough again, cover and allow to rise for another 45 minutes.

4. 

Cut the dough into 4 – 6 equal pieces and roll each piece into a ball. Roll each ball out into a pizza 

base about 20 cm in diameter. 

5. 

Place the base into the deep plate and spread with a thin layer of tomato sauce. Add your desired 

toppings and cook for approx. 15- 20 minutes.

TOMATO SAUCE 

(MAKES APPROX. 500ML)

•  ½ onion, finely diced

•  1 tbsp olive oil

•  2 cloves garlic, finely chopped

•  1 tbsp tomato paste

•  400g tins chopped tomato

•  50ml vegetable stock

•  ½ tsp oregano

•  Salt and pepper to taste

1. 

Heat the oil in a pan on a high heat. Add the onions and garlic and fry until golden brown and soft, 

stirring continuously.

2. 

Turn down the heat to medium and add the tomato paste. Cook for a further 5-6 minutes stirring 

continuously.

3. 

Add the remaining ingredients and bring to the boil. Turn the heat  down to a simmer and cook for 

30-40 minutes. Check the seasoning and then lightly blend the mixture to a paste. Set aside to 

completely cool.

4. 

Any leftover sauce can be frozen once cooled. Use for bolognese etc.

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