Scrambled Eggs with Spinach
Ingredients
• 340g baby spinach leaves
• 2 Tbsp. olive oil
• 1/4 cup minced onion
• 3-4 Tbsp. heavy cream
• 6 eggs, beaten
• 2 Tbsp. grated Parmesan cheese
salt and pepper to taste
Method
Coarsely chop the baby spinach leaves. Heat the oil in the fry
pan and cook the onion until crisp tender. Add the chopped
spinach and cook, stirring often, until spinach is tender, about
5-7 minutes. Add a bit of the water while the spinach is cook-
ing as needed to keep the mixture moist.
In small bowl, beat cream with eggs, salt, and pepper until
foamy. Add the egg mixture to the skillet and cook and stir so
the eggs scramble with the spinach, about 4-5 minutes longer.
Sprinkle with cheese and serve. Makes 3 servings.
Basic Pizza Base
Ingredients
• 1 cup water
• 1 tbsp butter (melted)
• 2 tbsp sugar
• 1 tsp salt
• 2¾ cups strong white bread flour
• 1 tsp fast action yeast
Method
Dissolve yeast in warm water adding sugar. Mix remaining
ingredients and let raise two hours. Spread dough out in an
electric skillet. Pour 1/2 can tomato paste over the top of the
dough. Top with tomato paste and then add a topping of your
choice. Cook for 16 minutes at setting 3. Makes two pizza
bases.
Toppings:
Rosemary & Garlic
Ingredients
• 3 tablespoons olive oil
• 1 1/2 tablespoons dried rosemary, crumbled
• 3-5 garlic cloves, minced very fine (depending on how
garlicky you want it)
• 1 1/2 teaspoons sea salt or kosher salt
Method
Dimple dough with your fingers in places, drizzle 2 tblsps olive
oil over and spread over dough; sprinkle with rosemary, garlic
and sea salt. Cook using pizza recipe provided. Serve at room
temperature.
Artichoke Delight
Ingredients
• Artichokes
• Bowl of water
• Sqeeze of lemon juice
• Olive oil
• Salt
Method
Begin by filling a bowl with water and adding the lemon juice
to it. Next, prepare the artichokes and stems, dicing the inner
part of the stems and cutting the artichokes into eighths, and
putting everything into the acidulated water to keep it from
darkening. When you have finished trimming the artichokes,
drain them and sauté them for 10 minutes in a skillet, with 1/4
cup of olive oil, a little water, and a pinch of salt. Gently fry in
Alonza Electric fry and pizza pan for 5 minutes. Spread the
artichokes over the pizza base, arrange the sliced cheese in a
spoke pattern, and cook pizza base using recipe provided.
Mushroom Lovers Pizza
Ingredients
• 1-1/4 cups sliced oyster mushroom
caps
• 1-1/4 cups sliced cremini mushrooms
• 1/4 cup thinly sliced shallots
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon pepper
• 1/4 cup grated fresh Parmesan
cheese
• 1/4 cup shredded fontina or Swiss
cheese
Method
Arrange sliced mushrooms and shallots over dough. Sprinkle
with Italian seasoning and pepper; top with cheeses and cook
using pizza recipe provided.
Mexican Pizza
Ingredients
• Tomato Paste
• Chilli Sauce
• BBQ Sauce
• 3 Cups Grated Cheese
• Salami
• Cracked Pepper
• Mixed Herbs & Spices
Method
Start by covering pizza base with a thin layer of a combina-
tion of tomato paste, chilli sauce, and BBQ sauce, followed
by 3 cups of grated cheese, salami. Then cover with freshly
cracked pepper and mixed herbs & spices. A ‘Mexican Fa-
vourite’ that the whole family will enjoy. If it is a little too spicy
and hot, substitute the salami for ham slices. Cook pizza base
using recipe provided.
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