Cuisinart BRK-300 User Manual download pdf (Page 21)

11

halved

½ cup fresh basil, torn into pieces

6 ounces fresh mozzarella,

torn into pieces

Preheat 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 and stretch dough to desired shape

to fit baking tray. Brush liberally with olive

oil. Place baking tray on top of preheated

stone and bake for about 10 minutes, or

until dough is lightly golden.

Remove dough from oven. Brush dough

with olive oil. Arrange tomatoes and basil

evenly around the dough. Top with the

mozzarella. Return to preheated oven

and bake an additional 15 to 20 minutes,

or until desired doneness has been

achieved.

Nutritional information per serving:

Calories 355 (32% from fat) • carb. 48mg

• pro. 12g • fat 13g • sat. fat 3g • chol. 12mg

• sod. 357mg • calc. 157mg • fiber 2g

Classic

Neapolitan Pizza

Makes one 12-inch pizza

yellow cornmeal for dusting

¹∕

³

recipe pizza dough

1 tablespoon extra virgin olive oil

8 ounces fresh mozzarella, sliced

10 large basil leaves,

or about 20 small leaves

¾ cup pizza sauce

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

outer edge of the dough with olive oil.

Lay the mozzarella evenly on the dough,

leaving a 1-inch border. Scatter the basil

on top of the cheese and then finish with

a layer of sauce.

Carefully transfer prepared pizza to the

stone in the preheated brick oven (a pizza

peel may be helpful). Bake for about

20 minutes, until the dough is nicely

browned and the cheese is completely

melted. Remove the pizza from the oven.

Cut into slices and serve immediately.

Nutritional information per serving:

Calories 176 (45% from fat) • carb. 16g • pro. 8g

• fat 9g • sat. fat 4g • chol. 22mg • sod. 207mg

• calc. 155mg • fiber 1g

Pizza Bianca

A favorite for all cheese lovers.

Makes one 12-inch pizza

1½ cups ricotta

2 ounces Parmesan, grated

2 medium cloves garlic, finely

chopped

1 pinch kosher or sea salt

½ teaspoon freshly ground

black pepper

yellow cornmeal for dusting

¹∕

³

recipe pizza dough

1 tablespoon extra virgin olive oil

8 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.

In a medium-sized bowl, mix the ricotta,

Parmesan,

garlic, salt and pepper until

well combined. Reserve.

Roll out dough on a cornmeal-dusted

surface into a 12-inch circle. Brush the

outer edge of the dough with olive oil.

Spread the ricotta mixture evenly over the

dough, leaving a 1-inch border. Top the

ricotta with mozzarella.

Carefully transfer the prepared pizza to

the stone in the preheated brick oven

(a pizza peel may be helpful). Bake for

about 20 minutes, or until the dough

is nicely browned and the cheese is

completely melted and bubbling on top.

Carefully remove the pizza from the oven.

Cut into slices and serve immediately.

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