Ready Time: 1 hrs 35 mins

Preparation Time: 1 hrs 5 mins (Incl. 30mins Rest)

Cooking Time: 30 mins

Serves: 3

Born in the north of Italy, Daniele trained at the Italian Cooking School "I.R.F.O.P" Arta Terme (Italy). His love of cooking started as he grew up with his mum and she was a nurse, working long hours. He started early as a child to cook and experiment alone at home.

He chose to be a Chef as it gives him lots of satisfaction and you can be creative at the same time. He pictures the dish like a white canvas where you can express yourself and feed people at the same times.

"Every time that a customer leaves happy, I feel gratified. I'm inspired by all things that combine wonderful flavours with fresh, quality produce."





To serve


You can buy chargrilled eggplant or make chargrilled eggplant by cutting into thin slices, spray with olive oil and cook on a chargrill or in a frying pan until golden.


Cooking the Pizza

  1. Roll teaspoons of sausage in small balls and flatten.
  2. Turn the ON/OFF switch to the ON position.
  3. Preheat Pizza oven on setting PREHEAT for 15 minutes.
  4. Divide dough into three 220g balls. Roll out one piece of pizza dough to form a 24–26cm disc and place onto a large square of baking paper.
  5. Prick base with a fork or pizza docker.
  6. Spread base with 2 tablespoons tomato sauce.
  7. Divide toppings evenly into three. Top base with mozzarella, smoked scamorza, sausage, tomatoes, eggplant and oregano.
  8. Select CLASSIC crust setting.
  9. Transfer pizza and baking paper together onto the pizza stone and close the lid. Cook for 2 minutes.
  10. Open lid and slide paper out carefully. Close lid and cook for 6–8 minutes or until cooked to your liking.
  11. Monitor cooking progress through viewing window. Topping should be cooked and golden and base crisp and brown.
  12. Open lid carefully with oven mitt and remove pizza onto chopping board.
  13. Top with basil leaves and drizzle with olive oil.
  14. Cut into wedges and serve immediately.