Apple Pecan Danish Ring by fjzhangweiqun


									Stuffed Mushroom & Spinach Pizza

I pkt (290g) of Pizza Base mix
150g Button Mushrooms
40g fresh Parmesan cheese
350g of fresh leaf spinach or frozen spinach, thawed and
well drained
150ml pizza topping sauce
2 cloves of Garlic
Salt and freshly ground pepper to taste
2 plum tomatoes
225g of Mozzarella Cheese

Preheat oven to gas mark 7 or 220c

Place pizza base mix (use both sachets) in Classic Batter
Bowl – add water as per packet instructions; mix to form a
dough. Knead dough on lightly floured surface for 5 minutes
or until smooth. Leave to stand in a warm place for 15-20
minutes. (Consultants - you can prepare this before a show
and transport in the Classic Batter Bowl).

Coarsely chop mushrooms using Food Chopper - put in Classic
Batter Bowl.
Add 25g (about 2/3rds) grated Parmesan using the Deluxe
Cheese Grater.
Add spinach, pizza sauce measured in your Measure-All Cup
and 2 cloves of garlic using Garlic Press mix well with a
Bamboo Spoon
Season with Salt and Pepper; set aside
Core plum tomatoes using Cooks Corer and thinly slice using
Utility Knife on the Cutting Board

Roll dough into 30 x 40 cm/12 x 16 in rectangle with
lightly floured Baker’s Roller
Place in Deep Dish Baker with corners of dough rectangle
extending evenly over sides of Baker. Lightly press dough
into bottom and up the sides of the Baker;
Grate the mozzarella with Deluxe Cheese Grater into a bowl
and sprinkle 1/2 over the base.
Cover with spinach mixture using Small Mix N’ Scrape
Top with the remaining mozzarella and tomato slices.

Cut each corner of the dough up to the edge of Baker.
Bring corners of dough together at center and twist to
secure on top of pizza forming a pouch (pizza filling
should not be completely covered - Think Rustic!!)
Grate over the remaining Parmesan
Bake for 23-25 minutes or until Golden Brown.
Cut into wedges using Pizza Cutter; serve using Mini-
Serving Spatula

Serves 6 or makes 12 sample servings

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