Cuisinart TOB-5 User Manual - Page 15

Pizza with Prosciutto, Arugula & Tomatoes This pizza comes together quickly, making it a great option for any night of the week. Makes one 10 x 9-inch rectangular pizza (six servings) Pesto Pizza with Fresh Mozzarella & Tomato During the peak of summer, this pizza is a great way to use all of your fresh basil. Makes one 10 x 9-inch rectangular pizza (six servings) Nonstick cooking spray ¹∕ ³ recipe Pizza Dough (page 13) ½ tablespoon extra virgin olive oil ¹∕ ³ cup pizza sauce Pinch kosher salt ¼ teaspoon freshly ground black pepper 1 ounce (about 4 slices) prosciutto, quartered 1 cup packed arugula 1 cup grape tomatoes, halved ¹∕ ³ cup grated Parmesan 1. Preheat the Toaster Oven Broiler to 400°F on the Bake setting. 2. Lightly coat the baking pan with nonstick cooking spray. 3. F orm dough into a 10 x 9-inch rectangle. Fit into the prepared pan. Brush the outer edge of the dough with olive oil. Put the pan into the lower position and bake for about 12 minutes, or until dough is lightly golden. 4. C arefully remove the baked pizza crust and evenly spread the sauce over the surface, leaving ½ inch border. Top with the prosciutto, then arugula, tomatoes, and finish with the Parmesan. 5. R eturn pizza to the upper position and bake (still at 400°F) for about 10 minutes, until the dough is nicely browned. 6. Let pizza rest for a few minutes, then slice and serve. Nutritional information per serving: Calories 192 (27% from fat) • carb. 29g • pro. 8g • fat 6g • sat. fat 2g • chol. 9mg • sod. 556mg • calc. 89mg • fiber 5g Nonstick cooking spray ¹∕ ³ recipe Pizza Dough (page 13) 1½ teaspoons extra virgin olive oil ¼ cup basil pesto (store-bought, or see www.cuisinart.com for a recipe) 4 ounces fresh mozzarella, sliced 1 small tomato, sliced 2 tablespoons fresh basil leaves, torn into pieces 1. Preheat the Toaster Oven Broiler to 400°F on the Bake setting. 2. Lightly coat the baking pan with nonstick cooking spray. 3. F orm dough into a 10 x 9-inch rectangle. Fit into the prepared pan. Brush the outer edge of the dough with olive oil. Fit pan into the lower position and bake for about 12 minutes, or until dough is lightly golden. 4. S pread the pesto on the dough, leaving a ½-inch border, and then top with the cheese, then the tomato slices. Bake in the preheated oven for about 10 minutes, or until the cheese is bubbling and the edges of the crust are golden. 5. R emove from oven and sprinkle the fresh basil on top. Let pizza cool slightly, then slice and serve. Nutritional information per serving: Calories 283 (49% from fat) • carb. 28g • pro. 9g • fat 16g • sat. fat 4g • chol. 12mg • sod. 402mg • calc. 84mg • fiber 4g 14