Spring PizzaRaclette6 Mode D'emploi page 39

Pizza à la Capricciosa
Mushrooms, olives, mozzarella
Ham, artichokes, sardines
Slice the mushrooms, olives and mozzarella, cut the ham into strips and dice the artichokes. Chop the
sardines. Press the dough into the pan and spread tomato sauce on dough. Top with mushrooms, ham,
artichokes, sardines and olives. Distribute mozzarella slices on top and season with salt and freshly ground
pepper. Bake in the PizzaRaclette6.
Pizza with herbs and curd cheese
Parsley, chives onion
Garlic, parmesan, curd cheese (quark)
Chop the parsley leaves and the garlic; cut the chives into small pieces. Thinly slice the onions in rings.
Grate the parmesan. Mix the curd cheese in a bowl with the onions, parsley, chives, garlic and parmesan.
Season with freshly ground pepper, salt and nutmeg. Press dough into the pan and spread the herb and
curd cheese mixture evenly over the dough. Bake in the PizzaRaclette6.
Pizza Mexican
Ground meat, Tabasco, chili peppers
Beans, corn, ground Gouda cheese
Sauté ground meat until crumbly and season with pepper, salt and curry. De-seed chili peppers and chop
finely. Press the dough into the pan and spread tomato sauce on dough. Top with ground meat, beans,
corn and chili peppers. Season with freshly ground pepper and salt. Bake with the grated Gouda in the
PizzaRaclette6 until the cheese melts.
Pizza rugula
Cocktail tomatoes, garlic, arugula
Olive oil, Parma ham, grated parmesan cheese
Halve the cocktail tomatoes and put in a bowl, add crushed garlic. Wash arugula and cut off the thick
stems. Mix the cocktail tomatoes, garlic and arugula with olive oil. Season with salt and freshly ground
pepper. Press the dough into the pan and spread tomato sauce on dough. Bake in the PizzaRaclette6.
After baking, top the mini-pizza with Parma ham and the tomato-arugula salad.
Top the dough with your personal favourites. Your creativity is limited only by your imagination!
Raclette
Raclette pan with fillet of beef, mango and feta cheese
400 g fillet of beef, 1 ripe mango
4 tbsp oil, 200 g creamy feta cheese, oregano, salt, pepper
Slice the mango into thin wedges. Wash meat, pat dry and slice. Combine oil, freshly ground pepper and
a little salt and marinate the meat in this mixture for about 30 minutes. Grill the meat on the grill plate to
desired doneness (rare, medium or well-done). Meanwhile, put the mango wedges with the feta cheese
in the raclette pans and bake until the cheese melts. Sprinkle with oregano and enjoy.
With the raclette you can also let your creativity run free.
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