Breville the Sous Chef 16 Peel & Dice Manuel D'instructions page 32

Salami-mushroom-
red bell pepper topping
(with pizza dough recipe)
Prep 10 minutes, Bake 20 minutes
Makes 1 pizza
¼ cup tomato puree
½ cup mozzarella cheese (use grater attachment)
4 ounces (115g) salami
½ red bell pepper, seeds and stem removed
1 cup (100g) button mushroom, stems removed
1. Pre-heat oven to 200°F (200°C)
2. Spread pizza dough with tomato puree.
Sprinkle with cheese.
3. Place processing bowl onto machine base, insert
the spindle and attach the variable slicer set to
number 1. Attach lid.
4. Push salami through the small feed chute of the
food processor. Repeat with red pepper
5. Open lid and adjust variable slicer set to
number 2, re-attach lid.
6. Place mushrooms through the larger feed chute
and process.
7. Open lid and spread ingredients over pizza.
Top with extra cheese if desired.
8. Cook for 15–20 minutes or until golden.
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BFP820 USCM IB_K20.indb 32 BFP820 USCM IB_K20.indb 32
Grated Cheese
Prep 3 minutes
Cheese for 2 pizzas
Grated Mozzarella
8 ounce (225g) block mozzarella
1. Place processing bowl onto machine base, insert
the spindle and attach the grater with the larger
holes facing up. Attach lid.
2. Place cheese through the large feed chute. Turn
on the food processor. Apply even pressure with
the pusher.
Grated Parmesan
8 ounce (225g) block parmesan
1. Place processing bowl onto machine base, insert
the spindle and attach the grater with the smaller
holes facing up. Attach lid.
2. Place cheese through the large chute.
Turn on the food processor.
Apply even pressure with the pusher.
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