TREVIDEA G3 Ferrari Delizia G1000617 Mode D'emploi page 10

THE TRADITIONAL PIZZAS
Margherita (Mozzarella Cheese and Tomatoes)
Ingredients to serve 4: 400 g bread dough / 2 tins peeled tomatoes 250 g each / 200 g pizza grade mozzarella
cheese / oil to taste / salt.
Drain and mash the peeled tomatoes. Slice the mozzarella. Spread out the pasta evenly. Apply the peeled tomatoes
leaving about 2 centimetres free all round the edge. Add salt and a little oil and place in the oven using the special
wooden scoops. After 2/3 minutes cooking time add the mozzarella and a little more oil and continue cooking for
an additional 2 minutes.
Capricciosa (Mushrooms, Artichokes and Olives)
Ingredients to serve 4: 400 g bread dough / 2 tins peeled tomatoes / 200 g mozzarella cheese / 10 artichoke hearts
presenved in oil / 10 small mushrooms preserved in oil / 10 black olives / oil /salt /pepper to taste.
Spread out the dough. Drain the peeled tomatoes, mash with a fork ancl spread over the pizza. Slice the
mozzarella, cut the artichoke hearts and mushrooms in half and pit the olives, and arrange over the tomatoes. Add
salt, pepper and a little oil and place in the oven, using the special wooden scoops. Cook for 4/5 minutes.
Al Prosciutto e Funghi (Ham and Mushrooms)
Ingredients to serve 4: 400 g bread dough / 2 tins peeled tomatoes / 3 slicer cooked ham / ten or so small
mushrooms preserved in oil / 100 g mozzarella cheese / salt / oil.
Drain the tomatoes well and mash. Chop the mozzarella and cut the mushrooms in half and the ham into strips.
Spread out the pasta and cover it with the tomatoes and mozzarella, adding a little oil and salt to taste. Add the
strips of ham followed by the mushrooms. Place in the oven using the special wooden scoops for 4/5 minutes.
Al gorgonzola e salsiccia (Gorgonzola and Italian Sausage)
Ingredients to serve 4: 350 g bread dough / 2 cups tomato purée / 150 g gorgonzola / 150 g fresh Italian sausage.
Spread out the dough very thin. Spread the tomato over it, leaving two finger's width around the edge, followed by
the gorgonzola in small pieces and the skinned, crumbled sausage. Place in the oven using the special. wooden
scoops, without adding salt or oil, and cook for 4/5 minutes.
Alla marinara (Seaside)
Ingredients to servve 4: 400 g bread dough / 2 tins peleed tomatoes / 2 spoonsflul origan / 2 cloves garlic / extra
virgin olive oil / salt / pepper.
Drain and mash the peeled tomatoes. Cut the garlic into very thin slices. Spread the dough as thin as possible,
leaving a slightly thicker strip around the edge. Add the well-drained tomatoes, leaving the edge clear, and place
slices of garlic here and there. Dust with origan, add salt and pepper and a little oil and place in the oven using the
special wooden scoops. Cook for 4/5 minutes.
Ai funghi (Mushrooms)
Ingredients to serve 4: 400 g bread dough / 500 field or "porcini" (boletus edulis) mushrooms / 2 spoonsfulparsley
/ 1 clove gar1ic / 2 tins peelod tomatoes / 100 g mozzarella cheese / salt / pepper to taste.
Clean and slice the mushrooms. Heat over a low flame with a little oil, garlic and parsley until they start to give off
liquid. Cut the mozzarella into slices and drain and mash the peleed tomatoes. Spread the dough very thin and add
the tomatoes, the mozzarella and last of all the mushrooms, taking care to leave a couple of centimetres free
around the edge.
Pour on a little oil and place in the oven using the special wooden scoops, ancl cook for 4/5 minutes.
Ai carciofi e prosciutto crudo (Artichokes and Parma ham)
Ingredients to serve 4: 400 g bread dough /100 g raw Parma ham /1 cup tomato purée / oil to taste/100 g pizza
quality mozzarella cheese / 2 articbokes / salt.
Remix the dough with a little oil, cover and leave to rise. Remove the hard outer leaves and the upper section with
the spines from the artichokes. Wash them, cut them into very thin slices and leave them in water with a slice of
lemon. Cut the mozzarella into small pieces Spread out the dough and place the tomato purée, the mozzarella and
the well drained artichokes on top. Add a little oil and place in the oven using the special scoops. Cook for 4/5
minutes. As soon as the pizza leaves the oven add the slices of Parma ham (which must not be straight out of the
refrigerator) and serve.
Quattro stagoni (Four Seasons)
Ingredients to serve 4: 500 g bread dongh / 2 tins peeled tomatoes / 200 g mozzarella / 50 g cooked ham /
artichoke hearts and mushrooms preserved in oil to taste / l pinch origan.
Drain the peeled tomatoes very well and mash with a fork. Slice the mozzarella. Cut the fat off the ham. Cut the
mushrooms and artichoke hearts into halves. Spread out the dough and cover with the tomatoes ànd pieces of
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