Hamilton Beach MealMaker Express 80200 - Manual (Page 107)

840052500 Filling pt#2 12/22/98 11: 02 AM Page 107 (1,1)
Portobello Mushroom Pizzii
ITAtlAN
COOKING TIPS:
• The dough can be
made earlier in the
day and refrig^ted.
It can also be frozen.
Bring to room
temperature or
defrost before
making the filiiitg.
• Preheat an oven
to 250°F vrhen you
preheat the griddle
to ke^ the first
pizza virarm while
the second is being
prepared.
VARUTIONS:
Double the amount of
tomato sauce and add
■'4 cup heavy cream
along with ail of the
ingredients in the
griddle and you have
a delicious, easy pasta
sauce.
Nutritional Information
Per Serving
Serving Size: 1 slice
Nutrient Per Serving
Calories 693
Total Fat 24g
Saturated Fat 9g
Cholesterol 35mg
Sodium 1.210mg
Carbohydrates 89g
Dietary Fiber 6g
Protein 32g
PREP: 10 min.
COOK: 31 min.
This recipe can be used to top any pizza dough or tortilla.
1 tablespoon oil from sun-dried tomatoes,
or olive oil
1 small onion, chopped
1 clove garlic crushed
2 portobello mushroom caps
(4 ounces) sliced
2 tablespoons pesto
Vs cup chopped sun-dried tomatoes,
packed in oil
2 tablespoons Parmesan cheese
'h cup tomato sauce
8 ounces (part skim milk) mozzarella
cheese, cut in thin slices
1 recipe Basic Thick Pizza Crust dough
(page 34)
I ::: Switch the Press on and preheat the Griddle
to medium.
I s Sauté the onions and the garlic in oil for
3 minutes or until nicely browned. Add the
mushrooms and sauté for 2 minutes. Remove
and reserve.
Cut the dough in half and form into 2 balls.
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 mushroom
mixture, sun-dried tomatoes, Parmesan cheese,
sauce, and mozzarella. Cover and bake for
8 minutes.
Slide the Bread Paddle under the pizza and
remove to a plate. Divide into quarters. Serve
or keep warm while you repeat the process to
make the second pizza.
Makes: 8 slices
Htin Dishts - VtqtUrUn
107