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Verfügbare Automatikprogramme:
frisch
Hefeteig
Quarkölteig
tiefgekühlt
nicht vorgebacken
vorgebacken
amerikanische Art
Pizzavariationen
Zubereitungszeit: 70–80 Minuten
Zutaten für 1 Blech:
Grundrezept Hefeteig
320 g Mehl
30 g Hefe
1 TL Salz
30gÖl
170–180 ml lauwarmes Wasser
Grundrezept Quarkölteig:
180 g Quark
60 ml Milch
60gÖl
1 TL Salz
3 Eigelb
375 g Mehl
3 TL Backpulver
Je Pizza benötigen Sie etwa 300 g pas
-
sierte Tomaten.
Belag:
Margherita:
600 g Tomaten in Scheiben
300 g Mozzarella in Scheiben
Olivenöl
Oregano
Apulische Art:
650 g Zwiebeln, in dünnen Scheiben
Salz, Rosmarin
4 EL Olivenöl
Vegetaria:
300 g vorgegarte Brokkoliröschen
300 g Champignonscheiben
120 g vorgegarte Porreeringe
300 g Mozzarella, in kleinen Stücken
Paprika:
je eine rote, gelbe und grüne geputz-
te Paprikaschote, in Streifen
5 Tomaten in Scheiben
250 g Emmentaler Käse, grob gerie-
ben
Lachs:
400 g Lachsfilet in Stücken
5–6 Scheiben Räucherlachs, in Strei
-
fen
6 hart gekochte Eier, geviertelt
1 TL Oregano
250 g Gouda, gerieben
Porree-Gorgonzola:
800 g Porreeringe in
2 EL Walnussöl andünsten
Salz, Pfeffer
200 ml Weißwein zufügen
300 g Gorgonzola, in kleinen Stü
-
cken
Pizza
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Miele H 5061 B User Manual - Dutch - 72 pages


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