PizzaGrill PIZZAmax 8 Gebrauchsanweisung Seite 23

Preparation tomato sauce
The finely chopped onion and the garlic lightly pre-fry until glazed. Add the tomato pulp
and shortly cook. Then add the strained tomato and sugar and cook further until almost
no more liquid is present. Quench with red wine and pour over some water. Season and
allow to reduce. Finally mix the sauce or stir well and at the end add the basil. Bring to
boil and cook shortly. The sauce most be thickly liquid.
Tip
In case you wish spontaneously to make a pizza you can also use only tomato pulp or
standard finished tomato sauce.
Pizza oil ingredients
1
/ ltr grape-seed oil – or cold-pressed piquant olive oil
2
1
/ tbsp juniper berries
2
1 tbsp each black, white and red peppercorns
2 heaped tbsp dried chilli pods
Preparation pizza oil
Put all together in a bottle (do not shake or stir). Close well and allow to stand for approx-
imately 2-3 weeks.
Marinated Mushrooms
Peel fresh mushrooms (champignon) and shorten the stem. Cut in slices and mari-
nade in olive oil, oregano, see-salt and red peppercorns approximately
the meal.
Marinated Pepperoni
Cut in half red and yellow pepperoni, remove the pips, blanche and peel. Cut in strips
and marinade in 1-part vinegar and 6-parts olive oil, a splash of Tabasco, white pep-
per see-salt and a pinch of sugar.
Broccoli
Formed into small florets and cooked in a Steamer.
Pizza Italiana
Lay the dough in the pans and form it so that it reaches at least to the pan edge.
Coat the dough with some tomato puree or tomato sauce and cover with parmesan,
spinach and mozzarella pieces. Lay on 1/2 Salami slice, 1/2 slice air-dried ham, half
a cherry tomato, some garlic slices, 2 - 3 mushroom slices, a broccoli floret and a
black olive. Place in the Stöckli «PIZZAmax 8» grill and wait until the dough reach-
es the required brown colour. In order to achieve an even browning the pizzas can
be turned with a fork during cooking or the position of the pans in the grill can be
interchanged.
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Pizza Diabolo
Lay the dough in the pans and form it so that it reaches at least to the pan edge. Coat the
dough with tomato sauce and sprinkle with parmesan. Lay on pepperoni strips, garlic,
anchovies, capers, gorgonzola, and olives. Sprinkle with Pizza Oil after baking accord-
ing to the 'hotness' of the ingredients.
Pizza Oriental
Lay the dough in the pans and form it so that it reaches at least to the pan edge. Sprinkle
some parmesan over the base. Distribute over this some air-dried ham and pineapple
pieces and above that add some curry and mozzerella.
Pizza with Tuna
Lay the dough in the pans and form it so that it reaches at least to the pan edge. Coat
some tomato sauce over the dough and sprinkle with parmesan. Lay on tune, ancho-
vies, cherry tomatoes and mozzerella pieces.
You can spread over the dough whatever you like. Take care though, not to heap up too
much or there is a risk that the dough will become excessively moist and may not cook
fully through. There is also the possibility that the ingredients, if too high, may burn
because they are too near to the top heating element.
Further Ingredients which can be added
Cheese: Instead of Parmesan, Sbrinz may be used
(Grate the cheese with a fine grater)
1
/ hr. before
A fine, ripe Gorgonzola gives the Pizza a well seasoned flavour
2
Mozzarella cut in small cubes
Cherry-Tomatoes, halved
Garlic, cut in very thin slices
Salami, halved slices
Air-dried ham, slices quartered
Anchovies
Red tuna, well strained and split with a fork
Black olives
Capers
Baby-Spinach. Fresh small spinache leaves, previously blanched in salt-water
Oregano, Basil leaves, chopped
Pepper from the mill
Pizza oil
Pineapple
Almost anything that you fancy – there are no limits to your fantasy ...
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