COOKING CLASS

SMOKED SALMON AND AVOCADO PIZZA

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Recipe Sheets Ingredients

Utensils
This cooking class is to teach you methods that will make your gluten free cookery successful, if you wish to
purchase the 'Step By Step' Recipe sheets go to the links above for more information. If you need utensils or
ingredients we can mail them to you, see the links above.

Blend your flour and weigh 120g	Place 3/4 cup warm water in a bowl Add sugar, salt and gelatine	Add 1 tbsp yeast.	Lightly whisk the yeast with a hand whisk
Tip in the weighed flour blend	Whisk the flour into the yeast mix and stand for ten minutes, no need to remove the whisk.	whisk again and pour into a greased or paper lined heavy pizza tray	Add a few tablespoons of tomato paste or gluten free pizza sauce
Stir into the batter; If you wish to freeze the bases you can stand ten minutes and then bake ten minutes @200C	slice a large onion into rings..	Arrange the onion over the tomato paste and sprinkle with a little grated cheese	Arrange about 100g of smoked salmon over the onion.
Sprinkle a small amount of soft cheese over the salmon and decorate with olives if desired	Bake @ 200C for ten minutes, remove from the oven	Arrange slices of avocado over the pizza and dot with light sour cream. Sprinkle with paprika.	Return to oven and bake a further ten minutes. This pizza has a delightful crisp thin crust
Mauripan is a commercial grade yeast with a long shelf life of approximately three years when kept in a jar in the 'frig. INGREDIENTS		This heavy Pizza pan won't buckle with heat, it has a dishwasher safe finish and gives a wonderful crisp base. Utensils