Hamilton Beach MealMaker Express 80200 - Manual (Page 34)

840052500 Flatbread v05 12/22/98 1 :19 ?K Pace 34 (1,1)
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Bask T^ick Pizza Crust
TOPPING SUGGESTIONS:
• Portobello Mushroom
Pizza (page 107).
• Boasted Red Pepper,
Artichoke, & Sun^
Dried Tomato Topping
(page 108).
• Any of your favorite
p»zza toppings.
Nutritional Information
Per Serving
Serving Size: 1
Nutrient Per Serving
Calories 204
Total Fat 2g
Saturated Fat og
Cholesterol Omq
Sodium 293mq
Carbohydrates 39g
Dietaiy Fiber 2g
Protein 6g
ilt MtdhtrnnNn Flitbread
PREP; 1 hour 30 min. ——a
COOK: 30 min.
mJSi
IVi cups water
1 tablespoon olive oil
3 cups all-purpose flour
V4 cup corn meal
1 teaspoon salt
2 teaspoons yeast
Prepare dough. (See page 11 for more
information.)
When the dough has risen, switch the Press on
and preheat the Griddle to medium.
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; cover
and bake for 5 minutes.
Slide the Bread Paddle under the pizza and
remove to a plate. Keep warm while you repeat
the process to make the second pizza.
s The dough is now fully cooked and ready for
toppings.
Return the pizza to the Griddle. Cover and bake
3-5 minutes until the toppings are hot and the
cheese has melted.
! Cut into 4 slices and serve or keep warm until
the second pizza is cooked.
Makes: 8 slices