SilverCrest SPO 910 A1 Mode D'emploi page 18

For the tomato sauce:
■ 100 g tomato passata
■ 1 clove of garlic
■ 1/2 tsp. dried oregano
■ Add a pinch of salt and pepper to taste
For the topping:
■ 100 g salami slices
■ 150 g grated cheese (e.g. Gouda or gratin cheese)
Preparation:
1) Dissolve the yeast and sugar in 3 tbsp. of lukewarm water.
2) Mix the flour with the salt, oil and yeast-sugar solution in a bowl.
3) Gradually add the remaining water and work it into the dough.
4) Knead the dough until it has a smooth surface.
5) Cover the dough with a clean cloth and leave to rise in a warm place for
1 hour.
6) Prepare the sauce and the other ingredients: Cut the garlic into small pieces
or press the cloves through a garlic press. Mix the strained tomatoes with the
garlic and oregano, and then season with salt and pepper. Cut the salami
slices into small pieces.
7) After the rising time, place the dough on a floured work surface. You can
divide the dough into two pieces and work each piece separately.
8) Roll out the dough to a thickness of 2–4 mm and cut out the pizza bases
with the dough cutter 9. Place the pizza bases on the lightly greased pizza
peels 8. Shape the edge of the mini-pizza by pushing the slightly overhanging
dough up a little. This creates a small raised edge which prevents the toppings
from sliding off the pizza base.
9) Spread on a little tomato sauce, then top with salami and cheese.
10) Push the pizza peels 8 through the openings 3 onto the baking tray 4.
Bake the mini-pizzas for around 7–12 minutes. The actual baking time depends
on the thickness of the dough and the quantity of ingredients and can therefo-
re vary.
TIP: As a quick alternative, you can also use ready-made pizza dough. Top with
tomato sauce and other ingredients as desired.
SPO 910 A1
GB │ IE │
15 ■