George Foreman 24640-56 Mode D'emploi page 7

PIZZA BASE (MAKES APPROX. 4 - 6 PIZZA BASES)
• 250ml water, luke warm
• 1 tbsp olive oil
• 1tsp salt
1. Put the flour, salt, sugar and yeast into a bowl. Mix the oil and water together and gradually add to
the flour mixing well to form a dough.
2. Knead the dough on a floured surface for 5-6 minutes until smooth in appearance and elastic to the
touch.
3. Place the dough in a bowl, cover and leave in a warm place to prove for 45-60 minutes until doubled
in size. Knead the dough again, cover and allow to rise for another 45 minutes.
4. Cut the dough into 4 – 6 equal pieces and roll each piece into a ball. Roll each ball out into a pizza
base about 20 cm in diameter.
5. Place the base into the deep plate and spread with a thin layer of tomato sauce. Add your desired
toppings and cook for approx. 15- 20 minutes.
TOMATO SAUCE (MAKES APPROX. 500ML)
• ½ onion, finely diced
• 1 tbsp olive oil
• 2 cloves garlic, finely chopped
• 1 tbsp tomato paste
1. Heat the oil in a pan on a high heat. Add the onions and garlic and fry until golden brown and soft,
stirring continuously.
2. Turn down the heat to medium and add the tomato paste. Cook for a further 5-6 minutes stirring
continuously.
3. Add the remaining ingredients and bring to the boil. Turn the heat down to a simmer and cook for
30-40 minutes. Check the seasoning and then lightly blend the mixture to a paste. Set aside to
completely cool.
4. Any leftover sauce can be frozen once cooled. Use for bolognese etc.
• 2tbsp caster sugar
• 400g strong white bread flour
• 5g (1 ½ tsp) yeast
• 400g tins chopped tomato
• 50ml vegetable stock
• ½ tsp oregano
• Salt and pepper to taste
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