WWW.GOURMIA.COM PITA PRO FLAT BREAD Recipes USE WITH MODEL GBM3400 WWW.GOURMIA.COM
YIELD 8 PITAS PREP TIME 10 MINUTES COOKING TIME 3-4 MINUTES EACH 1 TABLESPOONS DRY ACTIVE YEAST 1 TEASPOON SUGAR 1 CUP WATER 6 OZ. WHOLE WHEAT FLOUR 6 OZ. BREAD FLOUR 1 TEASPOON SALT 2 TABLESPOONS OLIVE OIL EXTRA FLOUR FOR WORK SURFACE Homemade Pita Bread Add the yeast and sugar to warm water, stirring gently. Allow to rest until 5 minutes, or until foamy. Next, use a wooden spoon to stir in the bread flour. Rest again for 5 minutes, or until slightly bubbly. Then, stir in the rest of the ingredients and knead to combine. The dough should come together into a ball, picking up the fragments left in the bowl. Cover with a clean kitchen towel and place in a warm corner of the house. Allow to rise for at least one hour or until about doubled in size- in cooler rooms, this may take a little longer. Divide the dough into 8 equal-shaped pieces and sprinkle flour over your work surface to prevent sticking. Use a rolling pin to roll each ball into a flat disc of about ⅛ inch thickness. As you near the end of rolling, turn on and heat the Gourmia Pita Pro to 425 F (this will take 10 minutes or less). Cook each pita for 3-4 minutes, waiting 1-2 minutes between each one with the oven closed to ensure high heat. Pita Pro 2
YIELD 8 PITAS PREP TIME 10 MINUTES + 1 HOUR REST TIME COOKING TIME 10-15 MINUTES 4.5 FL. OZ. WATER 3/4 TABLESPOONS ACTIVE YEAST 3/4 TABLESPOONS SUGAR 7.5 OZ. BREAD FLOUR ¾ TEASPOON SALT 3 TABLESPOONS OLIVE OIL Classic Pizza Crust Add the yeast and sugar to warm water, stirring gently. Allow to rest until 5 minutes, or until foamy. Use a wooden spoon to add bread flour, salt and olive oil. Knead to combine. The ball should come together in a cohesive ball that is only lightly sticky to the touch (if it s very sticky, try working in another tablespoon of flour). Cover with a clean kitchen towel and place in a warm corner of the house. Allow to rise for 1 hour, or until about doubled in size. On cooler days, this may take slightly longer time. When ready to bake, preheat the Gourmia oven to 425. Roll out the crust to an approximately ¼-inch thickness and transfer to the PitaPro. Carefully top with your choice of sauce and toppings, then bake for 10-15 minutes, or until the crust appears done on top and the bottom is lightlyd browned. Pita Pro 3
YIELD 4 SERVINGS COOKING TIME 12-15 MINUTES 1 RECIPE OF CLASSIC PIZZA CRUST ½ CUP RICOTTA CHEESE 2 TABLESPOONS OLIVE OIL 2 CLOVES GARLIC 4-6 FRESH MISSION FIGS, QUARTERED, STEMS TRIMMED ½ CUP BLUE CHEESE CRUMBLES 2 TABLESPOONS FRESHLY GRATED PARMESAN 1-2 TABLESPOONS BALSAMIC VINEGAR OR GLACÉ SMALL SPRIG OF FRESH ROSEMARY, MINCED SALT AND PEPPER Fig, Balsamic, & Blue Cheese Flat Bread Roll out the pizza crust to about ¼ inch thickness, using whatever shape you like. Preheat the Pita Pro to 425 F. In a small bowl, stir together ricotta cheese, olive oil and garlic. When all your toppings are prepared, move the crust onto the Pita Pro surface. Spread the ricotta mixture on top, then sprinkle with figs, blue cheese crumbles and Parmesan. Close the lid and bake for 12-15 minutes, or until crust and cheese are lightly browned. When baked, transfer to a cutting board and drizzle with balsamic vinegar. Sprinkle with rosemary and season with salt and pepper to taste. Pita Pro 4
YIELD 2-4 SERVINGS COOKING TIME 12-15 MINUTES 1/2 CUP WATER 1/2 TABLESPOON ACTIVE YEAST 1/2 TEASPOON SUGAR 5 OZ. WHOLE WHEAT FLOUR 1 1/2 TEASPOONS HONEY 1/2 TEASPOON SALT 1/2 RED ONION, CUT INTO LONG STRIPS OR ROUGHLY CHOPPED ½ PLUS 1/4 CUP BBQ SAUCE (KEEP DIVIDED) 1 CHICKEN BREAST OR 1 CUP SHREDDED, PREPARED ROTISSERIE CHICKEN 4-6 SLICES FRESH MOZZARELLA CHEESE OR 1 CUP SHREDDED MOZZARELLA CHEESE 1/4 CUP SHREDDED CHEDDAR CHEESE Bar ecue Chicken Pizza wi h Honey Wheat Crust Add the yeast and sugar to warm water, stirring gently. Allow to rest until 5 minutes, or until foamy. Use a wooden spoon to add bread flour, salt and olive oil. Knead to combine. The ball should come together in a cohesive ball that is only lightly sticky to the touch (if it s too sticky, try working in another tablespoon of flour). Cover with a clean kitchen towel and place in a warm corner of the house. Allow to rise for 1 hour, or until about doubled in size. On cooler days, this may take slightly longer. Meanwhile, if you are not using prepared chicken, bake chicken breast in a standard oven at 350 F until internal temperature reaches 170. Allow to cool, then use two forks to shred. Sauté the red onions in a small skillet for 3-5 minutes, until slightly softened. Toss the onions and shredded chicken with the ¼ cup of barbecue sauce. Preheat the Pita Pro for five minutes at 425. Move crust onto the Pita Pro, then carefully spread with barbecue sauce. Top with chicken, onions and cheese. Close the lid and bake for 12-15 minutes. Pita Pro 5
YIELD 2-4 SERVINGS COOKING TIME 20-25 MINUTES 1 TEASPOON SUGAR 2 ½ TABLESPOON ACTIVE DRY YEAST 1/3 CUP WARM WATER (ABOUT 100 F) 2 CUPS ALL PURPOSE FLOUR 2 TABLESPOONS OLIVE OIL ¼ TEASPOON SALT 1 CUP CHERRY TOMATOES Blistered Tomato & Mo zerella Foccacia Add the yeast and sugar to warm water, stirring gently. Allow to rest until 5 minutes, or until foamy. Use a wooden spoon to add bread flour, salt and olive oil. Knead to combine. The ball should come together in a cohesive ball that is only lightly sticky to the touch (if it s too sticky, try working in another tablespoon of flour). Cover with a clean kitchen towel and place in a warm corner of the house. Allow to rise for 1 hour, or until about doubled in size. On cooler days, this may take slightly longer time. Use your hands and a lightly floured work surface to free-form the dough into your desired shape, keeping it at about ½ inch thick. Use your fingers to make dents throughout the top of the dough. Finally, press the cherry tomatoes as deep as you can into the dough. Preheat the Pita Pro to 425 F for about five minutes, then carefully transfer the focaccia to the oven and close the lid. Bake for about 20-25 minutes until the top and bottom of the bread is lightly browned and the internal temperature reaches 190 F. Pita Pro 6
YIELD 1-2 SERVINGS PREP TIME 15 MINUTES COOKING TIME 20-25 MINUTES 1 STICK BUTTER, COLD 6 OZ FLOUR 1/2 TABLESPOON SALT 2 TABLESPOONS ICE WATER 1 ZUCCHINI 1 TABLESPOON SALT 2 TOMATOES (BEEFSTEAK OR HEIRLOOM) 1 TABLESPOON OLIVE OIL If desired, a store-purchased pie crust may be used instead of a homemade one. Simply allow it to thaw, then remove it from the pan and re-roll to your desired shape. Savo y Tomato & Zucchini Galette Cut butter into small cubes. Combine butter, flour, and salt in a food processor until the mixture begins to form small, even crumbles. Add water 1 teaspoon at a time and pulse until the dough forms large clumps. Remove from the food processor to a sheet of plastic wrap. Flatten the dough into a disk and refrigerate for one hour. Slice zucchini and tomato very thinly - somewhere between ⅛ and ¼ inch is best. Working on a lightly floured work surface, roll the pastry crust out into your desired shape (remember to make sure it fits in the Gourmia oven!) Place the tomato and zucchini in the middle in an even layer, leaving 2 inches around the border of the crust empty. Brush the tomato and zucchini with olive oil. Preheat the Pita Pro to 375 F. Fold the 2-inch edges of the crust up over the edges of the toppings in the middle. You may leave these edges rustic or fold under the rough edges for a more clean look. Use a large spatula or a bench scraper and your hands to gently and carefully transfer the galette to the Pita Pro. You may wish to use a cutting board to make the transfer if you have more than a few feet to go. Bake for about 20-25 minutes, or until the crust is lightly browned on the top and bottom. Pita Pro 7
YIELD 2-4 SERVINGS COOKING TIME 12-15 MINUTES CLASSIC PIZZA CRUST OR STORE-BOUGHT CRUST ½ CUP PREPARED PESTO ½ CUP CHERRY TOMATOES, HALVED 1 TBSP. VEGETABLE OIL 1/2 RED BELL PEPPER, DICED 1/4 C. SLICED BLACK OLIVES 1/2 YELLOW ONION, DICED ½ CUP FETA CHEESE CRUMBLES 1 C. SHREDDED MOZZARELLA FRESH BASIL FOR TOPPING, FINELY CHOPPED Pesto Veggie Pizza Roll pizza crust out to about a 10-inch circle. If you are using a store-bought crust, save about ⅓ of the crust for another purpose. The classic pizza crust recipe from this booklet is appropriately sized for the Gourmia Pita Pro. Heat vegetable oil in a small skillet and sautee pepper and onion until they begin to soften, 2-3 minutes. Preheat the Gourmia PIta Pro to 425 F. Carefully transfer the crust to the Pita Pro and spread evenly with pesto. Top with mozzarella cheese, cherry tomatoes, peppers, onions, black olives and feta. Close the lid of the Pita Pro oven and cook for 12-15 minutes, or until crust and cheese are lightly browned. Top with fresh basil and if desired, red pepper flakes. Pita Pro 8
YIELD 2-4 SERVINGS COOKING TIME 15 MINUTES 1 RECIPE CLASSIC PIZZA DOUGH OR STORE-BOUGHT CRUST 1 CUP SHREDDED CHEDDAR CHEESE, OR ANY SHREDDED CHEESE BLEND 2 TABLESPOONS DRIED OREGANO 1 PACKAGE OF PEPPERONI SLICES, CUT IN HALF ADDITIONAL CHEESE FOR SPRINKLING ADDITIONAL FLOUR FOR WORK SURFACE Pepperoni Pizza Braids On a lightly-floured work surface, knead the cheddar cheese and dried oregano into the pizza dough. Then roll out to a ½-inch thickness and cut into approximately ¾ inch-wide strips that are about 8 inches long. Group strips in sets of 3, sorting to keep the similar sized pieces together. Next, turn your attention to one set of 3 strips. Arrange so that one strip is vertically oriented, with the other starting from the same point but angling off at about a 45-degree angle. Press together the top ½ inch of the three strips, so they stay together Then, gently braid the strips, tucking pepperonis into each crevice as you go. When you reach the end of the strips, again leave ½ inch to press together on the end. Preheat the Gourmia Pita Pro to 425. Carefully and gently move the pizza braids to the oven using a large spatula or a bench scraper. Close the lid and bake for about 15 minutes, or until the top and bottom of the braids are lightly browned.. If desired, you may wish to sprinkle additional cheese on top about 10 minutes in for an attractive look. Pita Pro 9
YIELD 2-4 SERVINGS COOKING TIME 20-25 MINUTES CLASSIC PIZZA CRUST OR STORE-BOUGHT CRUST ⅓ LB. SLICED PEPPERONI ⅓ LB. SLICED GENOA SALAMI ⅓ LB. PROSCIUTTO 1 PACKAGE OF SLICED FRESH MOZZARELLA, TRIMMED DOWN TO A 3-INCH THICKNESS ADDITIONAL MOZZARELLA FOR SPRINKLING TOMATO SAUCE FOR DIPPING Personal Sized Strombo i Supreme Split pizza crust into four equal portions, then roll each out into circles with a ¼-inch thickness. Layer each evenly with salami, pepperoni, prosciutto and one layer of mozzarella cheese, leaving 1 inch around the border empty. Starting at the edge near you, roll the crust up, loosely. About halfway through, tuck in the sides and continue rolling. The end result should be 2-3 inches wide and about 6 inches in length. Preheat the Gourmia Pita Pro for five minutes at 375, then carefully transfer the stromboli over. Bake for 20-25 minutes and serve with tomato sauce. PIta Pro 10
YIELD 4-6 SERVINGS COOKING TIME 5-7 MINUTES 1 RECIPE CLASSIC PIZZA DOUGH OR A PREPARED CRUST 6 TABLESPOONS BUTTER, MELTED 1/2 CUP SUGAR 2 TABLESPOONS CINNAMON FLOUR FOR WORK SURFACE 1 CUP POWDERED SUGAR 2-3 TABLESPOONS MILK Cinnamon Sugar Twis s Lightly flour your work surface and roll the pizza crust out to a ¼ inch thickness. Use a pizza cutter or a butter knife to cut into 1-inch strips. Pick up each strip and twist with your hands, moving to a cookie sheet. Gently press down the ends to stick to the sheet, so the strip does not untwist. Once all have been twisted and moved, brush all strips with butter. Stir together sugar and cinnamon, then heavily sprinkle all strips with the mixture. Preheat the Pita Pro to 425 for about five minutes. Carefully place about 6 twists in the oven and close the lid, baking for 5-7 minutes or until lightly browned on the bottom. Work in batches to bake all twists, then allow to cool. Use a fork to stir toegether the powdered sugar and milk into a thick glaze. Drizzle over the twists only when they are fully cooled. Pita Pro 11