OUTDOOR CHEF GOURMET SET Anwenderhandbuch Seite 7

PIZZA WITH ASPARAGUS, SPINACH AND SMOKED SALMON
INGREDIENTS
250 g fresh spinach
1 kg pizza dough, rolled out round
400 g tomato sauce
240 g smoked salmon
PREPARATION
Briefly blanch the spinach in boiling water, leave to cool and squeeze out the water. Roll out the pizza dough, sprinkle the base of the dough
lightly with flour and place it on the Perforated Plate. Then cover with the tomato sauce and put on the other ingredients to your liking.
Put the Perforated Plate on the pre-heated barbecue and bake on the highest level for about 10 minutes.
Recipe (serves 4 people)
OPERATING THE GAS KETTLE GRILL
200 g asparagus tips
60 g black olives
800 g mozzarella
Funnel EASY FLIP:
Indirect position
Lid:
closed
Preheat:
5 minutes, at level , lid closed