Cuisinart GR-300WSP1 User Manual - Page 17
Ingredients, Preparation, Cooking Procedure
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Food MushroomFontina Bacon-Olive Ricotta, Fig and Prosciutto Sausage, Onion and Pecorino Ingredients ¾ to 1 pound pizza dough olive oil for brushing 6 cups mushrooms 3 tablespoons olive oil ¼ teaspoon salt pepper, to taste 4 sprigs fresh thyme, leaves only (stems discarded) 1 garlic clove, finely chopped ½ small shallot, sliced 2 to 3 tablespoons grated Parmesan 3 ounces Fontina, shredded ¾ to 1 pound pizza dough olive oil for brushing ½ cup pizza sauce 2 garlic cloves, thinly sliced 6 slices bacon, cooked and crumbled ½ cup halved and pitted olives, green or black 2 pinches dried fines herbes ¼ cup shredded Parmesan ¾ to 1 pound pizza dough olive oil for brushing ½ cup ricotta, strained 1 tablespoons grated Parmesan salt and pepper, to taste figs, sliced prosciutto, torn into small pieces Brie, sliced blue cheese, crumbled honey, for finishing ¾ to 1 pound pizza dough olive oil for brushing 1 to 2 links Italian sausage, cooked and crumbled ½ cup pizza sauce 1 medium onion, sliced and griddled/ grilled ¼ cup shaved/thinly sliced pecorino Preparation Cooking Procedure Cooking Position and Plates: Open and Closed; Griddle Preheat Temperature: 350°F upper and lower Roll dough out to about 10-inch rectangle, to fit shape of plate as best you can. Brush top and bottom of dough with olive oil. Cover lightly with plastic wrap until ready to use. Toss mushrooms, 3 tablespoons oil, salt, pepper, thyme, garlic and shallot together. Sauté mushroom mixture on hot griddle plates in the Open position until softened, about 6 to 10 minutes. Remove and reserve. Increase temperature to 450°F on both plates. Once preheated, place oiled dough on the lower griddle plate; close upper plate and allow to cook for about 5 minutes. Open unit and carefully top dough with reserved mushroom mixture and both cheeses. Using the cover height adjuster, close upper plate until it is sitting right above the top of the pizza, not touching it. Cook until cheese is melted, about 10 to 15 minutes. Cooking Position and Plates: Closed; Grill or Griddle Preheat Temperature: 450°F upper and lower Roll dough out to about 10-inch rectangle, to fit shape of plate as best you can. Brush top and bottom of dough with olive oil. Cover lightly with plastic wrap until ready to use. If bacon was not already cooked, it may be cooked on the 450°F griddle plates. Then remove and grill pizza dough, closed, for 5 minutes. Open unit and carefully top dough with remaining ingredients, finishing with the cheese. Using the cover height adjuster, close upper plate until it is sitting right above the top of the pizza, not touching it. Cook until cheese is melted, about 10 to 15 minutes. Cooking Position and Plates: Closed; Grill or Griddle Preheat Temperature: 450°F upper and lower Roll dough out to about 10-inch rectangle, to fit shape of plate as best you can. Brush top and bottom of dough with olive oil. Cover lightly with plastic wrap until ready to use. Stir together the ricotta, Parmesan, salt and pepper. Grill oiled dough on the hot grill/griddle plates for 5 minutes. Open unit and carefully top dough with the ricotta mixture, figs, prosciutto, Brie and blue cheese. Using the cover height adjuster, close upper plate until it is sitting right above the top of the pizza, not touching it. Cook until cheese is melted, about 10 to 15 minutes. Before serving, drizzle with honey. Cooking Position and Plates: Closed; Griddle Preheat Temperature: 450°F upper and lower Roll dough out to about 10-inch rectangle, to fit shape of plate as best you can. Brush top and bottom of dough with olive oil. Cover lightly with plastic wrap until ready to use. If sausage has not yet been cooked, grill sausage on the hot griddle plates until browned, about 8 minutes. (For best results, halve sausage lengthwise if using precooked. If using raw, prick links all over and then grill for a minute or two on each side.) Let sausage cool slightly and crumble or slice as desired. If onion has not yet been cooked, toss in some oil with salt and pepper. Place on hot griddle plates after removing sausage and allow to cook until softened, about 5 to 6 minutes. Remove and reserve. Grill oiled dough on the hot griddle plates, closed, for 5 minutes. Open unit and carefully top dough with the sauce, reserved onion and sausage and cheese. Using the cover height adjuster, close upper plate until it is sitting right above the top of the pizza, not touching it. Cook until cheese is melted, about 10 to 15 minutes. 17 continues next page