Hamilton Beach MealMaker Express 80200 - Manual (Page 102)

840052500 Filling pt#2 12/22/98 11: 01 AM Page 102 (1,1)
IXAUAN
SUBSTITUTION:
Sprinkle with chopped
sun-dried tomatoes,
artichoke hearts,
or chopped roasted
red peppers over the
cheese instead of
bfoccdi. Top with
mozzarella and
proceed as directed.
V2
1
Nutritional Information
Per Serving
Serving Size: 1
Nutrient Per Serving
Calories 424
Total Pat i7g
Saturated Fat
9
g
Cholesterol 43mg
Sodium 950mg
Carbohydrates 44g
Dietaiy Fiber 3g
Protein 23g
PREP: 10 min.
COOK: 26 min.
1 cup (part skim milk) ricotta
'U cup grated Parmesan cheese
1 cup (4 ounces) Cheddar cheese, grated
Yz teaspoon garlic powder
teaspoon onion powder
teaspoon salt
2 tablespoons pesto
1 cup chopped frozen broccoli, defrosted
8 ounces (part skim milk) mozzarella
cheese, sliced
1 recipe Basic Thick Pizza Crust dough
(page 34)
I i Switch the Press on and preheat the Griddle
to medium.
Cut the dough in half and form into 2 balls.
Combine the ricotta, Parmesan, Cheddar, garlic
powder, onion powder, and salt.
Press one of the dough balls quickly once or
twice. Turn onto the Griddle. Cover and cook
for 5 minutes or until nicely browned. Turn
and spread the dough with 1 tablespoon of
the pesto. Top with one half of the cheese
mixture and then with half of the broccoli and
mozzarella. Cover and bake for 8 minutes.
) S l i d e the Bread Paddle under the pizza and
remove to a plate. Slice into quarters. Serve or
keep warm while you repeat the process to
make the second pizza.
Makes: 8
102
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