Sage Kitchen Wizz Pro BFP800UK - Manual (Page 42)

41
margHerIta PIzza
IngredIentS
170g pizza dough for thin crust (or one half of the
dough for thicker crust)
¼ cup pizza sauce
½ cup shredded mozzarella cheese
6 cherry tomatoes, quartered
1 ⁄
3
cup basil leaves, torn.
4 Bononcini balls, halved
Salt & pepper
Fresh basil leaves to serve
metHod
1. Preheat oven to 200°C no fan.
2. Roll out dough ball on a lightly floured
surface until pizza is to your desired
thickness. Place onto a floured pizza tray
and prick evenly with a fork.
3. Spread tomato sauce over pizza base;
sprinkle evenly with mozzarella cheese,
cherry tomatoes and basil.
4. Season with salt and pepper.
5. Bake for 10–15 minutes or until base is
cooked and crisp and topping is golden
and melted.
Serve topped with torn slices of basil leaves.
HerB CrUSted lamB raCKS
Serves 6
IngredIentS
4–5 slices day old white bread, crusts removed
2 tablespoons roughly chopped parsley
1 tablespoon roughly chopped rosemary
2 cloves garlic
1 teaspoon finely grated lemon rind
Salt and freshly ground black pepper.
¼ cup Dijon mustard
6 x 4 point lamb racks
2 tablespoons olive oil
metHod
1. Preheat oven to 180°C. Insert Quad
blade into food processor. Add bread,
herbs and garlic and rind. Place lid on
bowl and process until bread becomes
crumbs. Season with salt and pepper.
2. Spread the top of each lamb rack with
mustard and press bread crumb mixture
over the top.
3. Place racks of lamb in a baking dish with
olive oil, crust side down and cook for 10
minutes or until golden. Turn racks over,
and cook for a further 15–25 minutes or
until cooked as desired.
4. Remove from pan, cover loosely with
foil and allow to stand for 10 minutes
before carving.
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