This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
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220g
fresh pizza dough, room temperature
50g
cream cheese, softened
1 tbsp
chopped basil leaves plus a few torn leaves for garnish
To taste
salt and ground pepper,
2
figs, sliced
1
peach, stoned and sliced into 8
For rolling and flouring
flour and semolina
For drizzling
olive oil, balsamic glaze and pomegranate molasses
7oz
fresh pizza dough, room temperature
1oz
cream cheese, softened
1 tbsp
chopped basil leaves plus a few torn leaves for garnish
To taste
salt and ground pepper,
2
figs, sliced
1
peach, stoned and sliced into 8
For rolling and flouring
flour and semolina
For drizzling
olive oil, balsamic glaze and pomegranate molasses
Utensils
Step 1
Install the Accessory Frame in the bottom level of the unit, then place the Pizza Stone on top
Step 2
Turn dial to select PIZZA, then use the right-hand dial to select ARTISAN, and set time to 2 minutes
Step 3
Select START/STOP to begin preheating (preheating will take approx. 15 minutes)
Step 4
Lightly flour a clean work surface (this will prevent the dough from sticking). Stretch and toss dough by hand into a 25cm circle about 3mm thick
Step 5
Evenly cover dough with cream cheese and basil leaves, leaving a 1.5cm edge for the crust. Season as desired, then arrange fruit slices on top. DO NOT overload the pizza
Step 6
When unit is preheated and ADD FOOD and PRS STRT is displayed, open door, slide a floured pizza peel under the pizza and transfer to the hot stone. Close door and select START/STOP to begin cooking
Step 7
If more time is necessary or a darker pizza is desired, increase the time using the right-hand dial
Step 8
When cooking is completed, open door, and remove pizza with peel
Step 9
Drizzle over olive oil, balsamic glaze and pomegranate molasses. Garnish with basil leaves before serving
Install the Accessory Frame in the bottom level of the unit, then place the Pizza Stone on top
220g
fresh pizza dough, room temperature
50g
cream cheese, softened
1 tbsp
chopped basil leaves plus a few torn leaves for garnish
To taste
salt and ground pepper,
2
figs, sliced
1
peach, stoned and sliced into 8
For rolling and flouring
flour and semolina
For drizzling
olive oil, balsamic glaze and pomegranate molasses
7oz
fresh pizza dough, room temperature
1oz
cream cheese, softened
1 tbsp
chopped basil leaves plus a few torn leaves for garnish
To taste
salt and ground pepper,
2
figs, sliced
1
peach, stoned and sliced into 8
For rolling and flouring
flour and semolina
For drizzling
olive oil, balsamic glaze and pomegranate molasses
Step 2 of 9
Turn dial to select PIZZA, then use the right-hand dial to select ARTISAN, and set time to 2 minutes
220g
fresh pizza dough, room temperature
50g
cream cheese, softened
1 tbsp
chopped basil leaves plus a few torn leaves for garnish
To taste
salt and ground pepper,
2
figs, sliced
1
peach, stoned and sliced into 8
For rolling and flouring
flour and semolina
For drizzling
olive oil, balsamic glaze and pomegranate molasses
7oz
fresh pizza dough, room temperature
1oz
cream cheese, softened
1 tbsp
chopped basil leaves plus a few torn leaves for garnish
To taste
salt and ground pepper,
2
figs, sliced
1
peach, stoned and sliced into 8
For rolling and flouring
flour and semolina
For drizzling
olive oil, balsamic glaze and pomegranate molasses
Step 3 of 9
Select START/STOP to begin preheating (preheating will take approx. 15 minutes)
220g
fresh pizza dough, room temperature
50g
cream cheese, softened
1 tbsp
chopped basil leaves plus a few torn leaves for garnish
To taste
salt and ground pepper,
2
figs, sliced
1
peach, stoned and sliced into 8
For rolling and flouring
flour and semolina
For drizzling
olive oil, balsamic glaze and pomegranate molasses
7oz
fresh pizza dough, room temperature
1oz
cream cheese, softened
1 tbsp
chopped basil leaves plus a few torn leaves for garnish
To taste
salt and ground pepper,
2
figs, sliced
1
peach, stoned and sliced into 8
For rolling and flouring
flour and semolina
For drizzling
olive oil, balsamic glaze and pomegranate molasses
Step 4 of 9
Lightly flour a clean work surface (this will prevent the dough from sticking). Stretch and toss dough by hand into a 25cm circle about 3mm thick
220g
fresh pizza dough, room temperature
50g
cream cheese, softened
1 tbsp
chopped basil leaves plus a few torn leaves for garnish
To taste
salt and ground pepper,
2
figs, sliced
1
peach, stoned and sliced into 8
For rolling and flouring
flour and semolina
For drizzling
olive oil, balsamic glaze and pomegranate molasses
7oz
fresh pizza dough, room temperature
1oz
cream cheese, softened
1 tbsp
chopped basil leaves plus a few torn leaves for garnish
To taste
salt and ground pepper,
2
figs, sliced
1
peach, stoned and sliced into 8
For rolling and flouring
flour and semolina
For drizzling
olive oil, balsamic glaze and pomegranate molasses
Step 5 of 9
Evenly cover dough with cream cheese and basil leaves, leaving a 1.5cm edge for the crust. Season as desired, then arrange fruit slices on top. DO NOT overload the pizza
220g
fresh pizza dough, room temperature
50g
cream cheese, softened
1 tbsp
chopped basil leaves plus a few torn leaves for garnish
To taste
salt and ground pepper,
2
figs, sliced
1
peach, stoned and sliced into 8
For rolling and flouring
flour and semolina
For drizzling
olive oil, balsamic glaze and pomegranate molasses
7oz
fresh pizza dough, room temperature
1oz
cream cheese, softened
1 tbsp
chopped basil leaves plus a few torn leaves for garnish
To taste
salt and ground pepper,
2
figs, sliced
1
peach, stoned and sliced into 8
For rolling and flouring
flour and semolina
For drizzling
olive oil, balsamic glaze and pomegranate molasses
Step 6 of 9
When unit is preheated and ADD FOOD and PRS STRT is displayed, open door, slide a floured pizza peel under the pizza and transfer to the hot stone. Close door and select START/STOP to begin cooking
220g
fresh pizza dough, room temperature
50g
cream cheese, softened
1 tbsp
chopped basil leaves plus a few torn leaves for garnish
To taste
salt and ground pepper,
2
figs, sliced
1
peach, stoned and sliced into 8
For rolling and flouring
flour and semolina
For drizzling
olive oil, balsamic glaze and pomegranate molasses
7oz
fresh pizza dough, room temperature
1oz
cream cheese, softened
1 tbsp
chopped basil leaves plus a few torn leaves for garnish
To taste
salt and ground pepper,
2
figs, sliced
1
peach, stoned and sliced into 8
For rolling and flouring
flour and semolina
For drizzling
olive oil, balsamic glaze and pomegranate molasses
Step 7 of 9
If more time is necessary or a darker pizza is desired, increase the time using the right-hand dial
220g
fresh pizza dough, room temperature
50g
cream cheese, softened
1 tbsp
chopped basil leaves plus a few torn leaves for garnish
To taste
salt and ground pepper,
2
figs, sliced
1
peach, stoned and sliced into 8
For rolling and flouring
flour and semolina
For drizzling
olive oil, balsamic glaze and pomegranate molasses
7oz
fresh pizza dough, room temperature
1oz
cream cheese, softened
1 tbsp
chopped basil leaves plus a few torn leaves for garnish
To taste
salt and ground pepper,
2
figs, sliced
1
peach, stoned and sliced into 8
For rolling and flouring
flour and semolina
For drizzling
olive oil, balsamic glaze and pomegranate molasses
Step 8 of 9
When cooking is completed, open door, and remove pizza with peel
220g
fresh pizza dough, room temperature
50g
cream cheese, softened
1 tbsp
chopped basil leaves plus a few torn leaves for garnish
To taste
salt and ground pepper,
2
figs, sliced
1
peach, stoned and sliced into 8
For rolling and flouring
flour and semolina
For drizzling
olive oil, balsamic glaze and pomegranate molasses
7oz
fresh pizza dough, room temperature
1oz
cream cheese, softened
1 tbsp
chopped basil leaves plus a few torn leaves for garnish
To taste
salt and ground pepper,
2
figs, sliced
1
peach, stoned and sliced into 8
For rolling and flouring
flour and semolina
For drizzling
olive oil, balsamic glaze and pomegranate molasses
Step 9 of 9
Drizzle over olive oil, balsamic glaze and pomegranate molasses. Garnish with basil leaves before serving
220g
fresh pizza dough, room temperature
50g
cream cheese, softened
1 tbsp
chopped basil leaves plus a few torn leaves for garnish
To taste
salt and ground pepper,
2
figs, sliced
1
peach, stoned and sliced into 8
For rolling and flouring
flour and semolina
For drizzling
olive oil, balsamic glaze and pomegranate molasses
7oz
fresh pizza dough, room temperature
1oz
cream cheese, softened
1 tbsp
chopped basil leaves plus a few torn leaves for garnish
To taste
salt and ground pepper,
2
figs, sliced
1
peach, stoned and sliced into 8
For rolling and flouring
flour and semolina
For drizzling
olive oil, balsamic glaze and pomegranate molasses
