Cuisinart TOB-175BC Instruction and Recipe Booklet - Page 12

and garlic spinach evenly over pie. Scatter mozzarella and Parmesan evenly over pie as well. Brush olive oil along the border. Carefully transfer the prepared pizza to the stone in the preheated brick oven (a pizza peel may be helpful). Bake until the crust is golden and the cheese is melted, about 15 to 20 minutes. Using the pizza peel, remove the pizza from the oven. Cut into slices and serve immediately. Nutritional information per serving: Calories 298 (48% from fat) • carb. 23g • pro. 14g fat 16g • sat. fat 7g • chol. 41mg • sod. 527 mg calc. 259mg • fiber 2g Veggie Pizza Makes one 12-inch pizza 2 tablespoons olive oil, divided 2 large cloves garlic, finely chopped 2 cups mixed bell peppers, sliced 1 cup mushrooms, sliced 1½ tablespoons fresh basil yellow cornmeal for dusting ¹∕³ recipe pizza dough ²∕³ cup pizza sauce 4 ounces mozzarella, shredded Preheat the Cuisinart™ Brick Oven to 425°F on the convection bake or bake setting fitted with the baking stone on a rack in position A. Preheat stone for at least 30 minutes. Heat a large sauté pan with 1 tablespoon of olive oil over medium heat. When hot, add the garlic, peppers, mushrooms and basil and cook until peppers are bright and slightly softened. Roll out dough on a cornmeal-dusted surface into a 12-inch circle. Brush the outer edge of the dough with olive oil. Pour pizza sauce in the middle of the dough and spread out over the circle, leaving a 1-inch border. Evenly scatter mozzarella, and top with vegetables. Carefully transfer the prepared pizza to the stone in the preheated brick oven (a pizza peel may be helpful). Bake for about 20 minutes, until crust is nicely browned and cheese has fully melted on top. Carefully, remove the pizza from the oven. Cut into slices and serve immediately. Nutritional information per serving: Calories 161 (41% from fat) • carb. 18g • pro. 7g fat 7g • sat. fat 2g • chol. 11mg • sod. 155mg calc. 86mg • fiber 1g Pizza with Sun-dried Tomatoes, Artichokes, Goat Cheese and Fresh Mozzarella Makes one 12-inch pizza yellow cornmeal for dusting ¹∕³ recipe whole wheat pizza dough extra virgin olive oil for brushing 2 tablespoons sun-dried tomatoes packed in oil, chopped 1 can (15 ounces) artichoke hearts, drained and dried thoroughly and quartered 5 basil leaves 3 ounces fresh goat cheese (like Montrachet) 2 ounces fresh mozzarella, sliced Preheat the Cuisinart™ Brick Oven to 425°F on the convection bake or bake setting fitted with the baking stone on a rack in position A. Preheat stone for at least 30 minutes. Roll out dough on a cornmeal-dusted surface into a 12-inch circle. Brush the entire surface of the dough with olive oil. Scatter the chopped sun-dried tomatoes and artichoke heart quarters over the surface of the pizza dough, leaving a 1-inch border around the outside. Tear the basil leaves in pieces and scatter over the toppings. Add liberal dollops of goat cheese evenly over the surface of the pizza. Place mozzarella slices evenly over surface of pizza as well. Carefully transfer the prepared pizza to the stone in the preheated brick oven (a pizza peel may be helpful). Bake for about 20 minutes, until crust is nicely browned and the cheese has melted. Carefully, remove the pizza from the oven. Cut into slices and serve immediately. Nutritional information per serving: Calories 140 (35% from fat) • carb. 17g • pro. 6g fat 5g • sat. fat 3g • chol. 10mg • sod. 273mg calc. 58mg • fiber 2g 12