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220g
fresh pizza dough, room temperature
2-3 tbsp
2-3 tablespoons cranberry sauce
1 small sprig
rosemary leaves
To taste
Salt and ground pepper, as desired
150g
Brie, slice thinly
For rolling and flouring
flour and semolina
Handful
rocket leaves and a few dried cranberries for garnish
For drizzling
olive oil
7oz
fresh pizza dough, room temperature
2-3 tbsp
2-3 tablespoons cranberry sauce
1 small sprig
rosemary leaves
To taste
Salt and ground pepper, as desired
5oz
Brie, slice thinly
For rolling and flouring
flour and semolina
Handful
rocket leaves and a few dried cranberries for garnish
For drizzling
olive oil
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 cranberry sauce and rosemary leaves, leaving a 1.5cm edge for the crust. Season as desired, then arrange Brie 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
Garnish with rocket leaves and dried cranberries, drizzle over olive oil 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
2-3 tbsp
2-3 tablespoons cranberry sauce
1 small sprig
rosemary leaves
To taste
Salt and ground pepper, as desired
150g
Brie, slice thinly
For rolling and flouring
flour and semolina
Handful
rocket leaves and a few dried cranberries for garnish
For drizzling
olive oil
7oz
fresh pizza dough, room temperature
2-3 tbsp
2-3 tablespoons cranberry sauce
1 small sprig
rosemary leaves
To taste
Salt and ground pepper, as desired
5oz
Brie, slice thinly
For rolling and flouring
flour and semolina
Handful
rocket leaves and a few dried cranberries for garnish
For drizzling
olive oil
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
2-3 tbsp
2-3 tablespoons cranberry sauce
1 small sprig
rosemary leaves
To taste
Salt and ground pepper, as desired
150g
Brie, slice thinly
For rolling and flouring
flour and semolina
Handful
rocket leaves and a few dried cranberries for garnish
For drizzling
olive oil
7oz
fresh pizza dough, room temperature
2-3 tbsp
2-3 tablespoons cranberry sauce
1 small sprig
rosemary leaves
To taste
Salt and ground pepper, as desired
5oz
Brie, slice thinly
For rolling and flouring
flour and semolina
Handful
rocket leaves and a few dried cranberries for garnish
For drizzling
olive oil
Step 3 of 9
Select START/STOP to begin preheating (preheating will take approx. 15 minutes)
220g
fresh pizza dough, room temperature
2-3 tbsp
2-3 tablespoons cranberry sauce
1 small sprig
rosemary leaves
To taste
Salt and ground pepper, as desired
150g
Brie, slice thinly
For rolling and flouring
flour and semolina
Handful
rocket leaves and a few dried cranberries for garnish
For drizzling
olive oil
7oz
fresh pizza dough, room temperature
2-3 tbsp
2-3 tablespoons cranberry sauce
1 small sprig
rosemary leaves
To taste
Salt and ground pepper, as desired
5oz
Brie, slice thinly
For rolling and flouring
flour and semolina
Handful
rocket leaves and a few dried cranberries for garnish
For drizzling
olive oil
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
2-3 tbsp
2-3 tablespoons cranberry sauce
1 small sprig
rosemary leaves
To taste
Salt and ground pepper, as desired
150g
Brie, slice thinly
For rolling and flouring
flour and semolina
Handful
rocket leaves and a few dried cranberries for garnish
For drizzling
olive oil
7oz
fresh pizza dough, room temperature
2-3 tbsp
2-3 tablespoons cranberry sauce
1 small sprig
rosemary leaves
To taste
Salt and ground pepper, as desired
5oz
Brie, slice thinly
For rolling and flouring
flour and semolina
Handful
rocket leaves and a few dried cranberries for garnish
For drizzling
olive oil
Step 5 of 9
Evenly cover dough with cranberry sauce and rosemary leaves, leaving a 1.5cm edge for the crust. Season as desired, then arrange Brie slices on top. DO NOT overload the pizza
220g
fresh pizza dough, room temperature
2-3 tbsp
2-3 tablespoons cranberry sauce
1 small sprig
rosemary leaves
To taste
Salt and ground pepper, as desired
150g
Brie, slice thinly
For rolling and flouring
flour and semolina
Handful
rocket leaves and a few dried cranberries for garnish
For drizzling
olive oil
7oz
fresh pizza dough, room temperature
2-3 tbsp
2-3 tablespoons cranberry sauce
1 small sprig
rosemary leaves
To taste
Salt and ground pepper, as desired
5oz
Brie, slice thinly
For rolling and flouring
flour and semolina
Handful
rocket leaves and a few dried cranberries for garnish
For drizzling
olive oil
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
2-3 tbsp
2-3 tablespoons cranberry sauce
1 small sprig
rosemary leaves
To taste
Salt and ground pepper, as desired
150g
Brie, slice thinly
For rolling and flouring
flour and semolina
Handful
rocket leaves and a few dried cranberries for garnish
For drizzling
olive oil
7oz
fresh pizza dough, room temperature
2-3 tbsp
2-3 tablespoons cranberry sauce
1 small sprig
rosemary leaves
To taste
Salt and ground pepper, as desired
5oz
Brie, slice thinly
For rolling and flouring
flour and semolina
Handful
rocket leaves and a few dried cranberries for garnish
For drizzling
olive oil
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
2-3 tbsp
2-3 tablespoons cranberry sauce
1 small sprig
rosemary leaves
To taste
Salt and ground pepper, as desired
150g
Brie, slice thinly
For rolling and flouring
flour and semolina
Handful
rocket leaves and a few dried cranberries for garnish
For drizzling
olive oil
7oz
fresh pizza dough, room temperature
2-3 tbsp
2-3 tablespoons cranberry sauce
1 small sprig
rosemary leaves
To taste
Salt and ground pepper, as desired
5oz
Brie, slice thinly
For rolling and flouring
flour and semolina
Handful
rocket leaves and a few dried cranberries for garnish
For drizzling
olive oil
Step 8 of 9
When cooking is completed, open door and remove pizza with peel
220g
fresh pizza dough, room temperature
2-3 tbsp
2-3 tablespoons cranberry sauce
1 small sprig
rosemary leaves
To taste
Salt and ground pepper, as desired
150g
Brie, slice thinly
For rolling and flouring
flour and semolina
Handful
rocket leaves and a few dried cranberries for garnish
For drizzling
olive oil
7oz
fresh pizza dough, room temperature
2-3 tbsp
2-3 tablespoons cranberry sauce
1 small sprig
rosemary leaves
To taste
Salt and ground pepper, as desired
5oz
Brie, slice thinly
For rolling and flouring
flour and semolina
Handful
rocket leaves and a few dried cranberries for garnish
For drizzling
olive oil
Step 9 of 9
Garnish with rocket leaves and dried cranberries, drizzle over olive oil before serving
220g
fresh pizza dough, room temperature
2-3 tbsp
2-3 tablespoons cranberry sauce
1 small sprig
rosemary leaves
To taste
Salt and ground pepper, as desired
150g
Brie, slice thinly
For rolling and flouring
flour and semolina
Handful
rocket leaves and a few dried cranberries for garnish
For drizzling
olive oil
7oz
fresh pizza dough, room temperature
2-3 tbsp
2-3 tablespoons cranberry sauce
1 small sprig
rosemary leaves
To taste
Salt and ground pepper, as desired
5oz
Brie, slice thinly
For rolling and flouring
flour and semolina
Handful
rocket leaves and a few dried cranberries for garnish
