stockli PizzaGrill FourFour Mode D'emploi page 26

Pizza Italiana
Place the dough in the pans and stretch it so that it covers the edge.
Coat the dough with some tomato puree or tomato sauce and cover with parmesan, spinach and
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mozzarella pieces. Add / slice of salami, /
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lic, 2-3 mushroom slices, a broccoli floret and a black olive. Place in the Stöckli Pizza-Grill and cook
until the dough reaches the required brown colour. In order to achieve an even colour, turn the piz-
zas with a fork or change the position of the pans in the grill during cooking.ves. If you like it spicy,
add some Pizza Oil after cooking.
Pizza Diabolo
Place the dough in the pans and stretch it so that it covers the edge. Coat the dough with tomato
sauce and sprinkle with parmesan. Add pepper strips, garlic, anchovies, capers, gorgonzola and
olives. If you like it spicy, add some Pizza Oil after cooking.
Pizza Orientale
Place the dough in the pans and stretch it so that it covers the edge. Sprinkle some parmesan on
the base. Add some air-dried ham and pineapple pieces. Finish off with curry spice and mozzarella.
Pizza with tuna
Place the dough in the pans and stretch it so that it covers the edge. Coat the dough with tomato
sauce and sprinkle with parmesan. Add tuna, anchovies, cherry tomatoes and mozzarella pieces.
You can add any of your favourite toppings. Take care, though, not to add too much, as there is a
risk that the dough will become too moist and may not cook properly. If toppings are added in abun-
dance, they may burn because they are too close to the heating element.
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slice of air-dried ham, half a cherry tomato, some gar-
Further suggestions for toppings
Cheese: Instead of parmesan, try sbrinz
(Grate the cheese with a fine grater)
A fine, ripe, gorgonzola gives the pizza a well-seasoned flavour
Mozzarella, cut into small cubes
Cherry tomatoes, halved
Garlic, cut into very thin slices
Salami, halved slices
Air-dried ham, quartered slices
Anchovies
Red tuna, well strained and mashed with a fork
Black olives
Capers
Baby spinach. Fresh small spinach leaves, blanched in salt water
Oregano, basil leaves, chopped
Pepper from a mill
Pizza Oil
Pineapple
Almost anything that takes your fancy – there are no limits to your imagination...
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