Wednesday, January 4, 2012

American Era mini pizza maker missing recipe booklet

Hi there:
I purchased the pizza maker at CVS few days ago. Got ready for my first attempt at making pizza, but the box did not have the instruction or recipe book as stated. I searched the internet with no success. I called the company and they sent me these instructions that I am including here.
Enjoy and let me know how your pizza turned out. Send me photos and I will post them here under your name.
Here's how you make pizza in the american era mini pizza maker starting with making a pizza dough. (You can always buy the ready made one in the dairy section of the supermarket for approx. $1.00.)

Pizza Maker Recipes
PIZZA DOUGH RECIPE
Ingredients
300g high grade flour
25g yeast
1 teaspoon salt
1 standard cup lukewarm water
1 teaspoon sugar
1 teaspoon olive oil

Method
Pour the flour on to the bench in a heap, make a hollow centre to form the “well” and add a level
teaspoon of salt, sugar and olive oil. Crumble the yeast into a small cup of lukewarm water, pour it
into the well a little at a time and start mixing. At the start, the dough will be soft and sticky, but it
will become stiffer and more elastic as you knead it.
Thump the dough hard against the table and press your wrists against it to make it smooth and
even. When you have repeated this procedure many times, you will find that the dough comes away
from your hands and the bench easily and now forms a ball. Cut a cross on the top and leave to rise
in a warm corner of the bench covered with a clean tea towel.
Leave for about two hours, during which time the dough will double in size. At this point, after rising,
the dough may be kneaded again for a few minutes and used immediately or frozen.

POTATO LEEK BACON & ROSEMARY PIZZA
Ingredients
120g mozzarella
1 leek thinly sliced
2 boiled potatoes
30g bacon shaved
1 sprig rosemary
sea salt

Method
Thinly slice the potato and leeks. Cut the bacon into small slices and chop up the rosemary. Place
some shredded mozzarella cheese onto your pizza base, then arrange the potato on top, making
sure that you only have one layer of the potato. Then place your leek, bacon and sea salt on top.
You can brush some olive oil on to the potato so it will get some color. Cook your pizza for around
5mins, rotate it once to ensure an even cooked pizza. When the pizza is cooking you can add a little
more olive oil with a pastry brush.

SEAFOOD PIZZA
Ingredients
120g mozzarella
129g seafood mix
4 – 5 small shrimps
garlic oil
cracked pepper

Method
You can purchase a seafood mix, from the supermarket or local fish shop. If the mix has mussels,
remove these from the shells.
Place some shredded mozzarella onto the bottom of your prepared pizza base. Then arrange the
seafood mix on top, some garlic oil and cracked pepper. Make sure that you don’t put on too much
topping, less is best, on your pizza as seafood sheds a lot of water. Place your pizza into the oven
and cook for around 5mins. Once the pizza is cooked, add some chopped thyme.

ANTIPASTO PIZZA
Ingredients
20g pesto Genovese
30g hot salami
4 – 5 cherry tomatoes
20g asparagus
2 artichoke heads
5 – 6 pitted kalamata olives
80g bocconcini cheese

Method
Spoon your pesto onto the pizza base then place your sliced antipasto
ingredients on top. Chop the bocconcini cheese into slices and place this
on top. Remembering not to over top your pizza. Place your pizza into
the
pizza oven and cook for around 5 mins.

SMOKED CHICKEN &
ROASTED PUMPKIN PIZZA

Ingredients
120g shredded mozzarella cheese
3 – 4 roasted pumpkin pieces
1 sliced spring onion
1 sliced smoked chicken breast

Method
Place some cheese on to your pizza base and then on top of that arrange sliced smoked chicken and
the roasted pumpkin pieces. Put a little more cheese on top and cook for around 5mins.
Once the pizza is cooked add the sliced spring onion for garnish and serve.

VEGETABLE FRITTATA
Ingredients
Sliced zucchini (courgette)
1 small onion cut into strips
1 clove chopped garlic
50g feta cheese
salt and pepper
1 small red capsicum cut into thin strips
1 tablespoon peso Genovese q
6 eggs
60g mozzarella cheese
15ml olive oil

Method
In a bowl mix together 6 eggs, feta cheese, half of the mozzarella cheese, pesto Genovese, salt and
pepper.
Into the deep dish put oil, zucchini, onion and peppers.
Allow to cook for a few minutes. Add garlic and cook until the vegetables start to soften. Evenly
spread out cooked vegetables in the dish.
Pour egg mixture over the vegetables. Close the lid and turn thermostat. Open lid after 4mins and
rotate the deep dish around to ensure an evenly cooked frittata. Cook for another 5mins or until
cooked.
Once frittata has risen and is fluffy, serve on to a plate. You can make any frittata combination you
like. Just follow the above method.

8 comments:

Anonymous said...

Yes, mine was without it too. thank you so much. Saved me lots of time.

Anonymous said...

Thank you Rachel. I too was disappointed by the lack of recipe book.

- Christina (Capitola)

Rachel said...

You welcome!

Joep said...

Thanks, I was missing the booklet too.

Anonymous said...

Thank you. This was perfect. I was so sad to find my recipe booklet missing as well.

Rachel said...

I am so glad that you have found the site for the recipes. Please let us know how your pizza came out. I will do the same.

Michael said...

I received the Mini Pizza Maker & Grill as a Christmas present in 2011. Dinner was spoiled for my wife and I due to the lack of instructions. Thank you so very much, Rachel, for posting the instructions here for the Mini Pizza Maker & Grill. You have saved us and a lot of others time and hassle. :-)

sprklsnshn said...

Thank you.