Pizza Margherita - Cuisinart CFP-11BCPCC Instruction And Recipe Booklet

Pesto, Cheese & Fresh Tomato Pizza
Homemade pesto and fresh, ripe tomatoes from the garden
make this a great summertime pizza.
Makes two 12–14 inch (30 to 35 cm) pizzas or four 8–9 inch (20 x 23 cm) pizzas, to serve 6
Preparation: 1 hour for the pizza dough;
20 minutes plus 12 minutes baking and resting time
1 recipe pizza dough
(see recipe, page 37)
12 ounces (340 g) firm but ripe plum
tomatoes
½ ounce (15 g) Parmigiano-Reggiano,
cut into ½-inch (1.25 cm) cubes
Prepare the pizza dough and let rise. Position the top rack of the oven about 8 inches (20 cm) from the
top. If using a baking stone, place it on the rack. Preheat the oven to 500°F (260°C).
Bring 6 cups (1.5 L) of water to a boil in medium saucepan. Cut a shallow "x" in the bottom of each
tomato. Blanch the tomatoes in the boiling water for 30 seconds, then immediately plunge them into a
bowl of iced water. When cool, slip the skins off. Slice the stem end off each tomato; set aside.
Insert the metal blade. With the machine running, drop the Parmesan cheese cubes down the small feed
tube; process 15 seconds and leave in bowl. Insert the shredding disc and shred the mozzarella and
fontina. Remove the cheese to a bowl; toss to combine, and reserve. Insert the slicing disc. Put the toma-
toes in the small feed tube one at a time, and slice, using light pressure. Put the sliced tomatoes on a
triple thick layer of paper towels to drain.
When the dough has risen, punch down and divide into 2 or 4 equal balls. Let rest 10 minutes. Roll the
dough out to size. Put on a baker's peel that has been sprinkled with cornmeal. Brush the edges with
the olive oil. Using an offset spatula, spread the pizza with the pesto sauce to ¾-inch (1.9 cm) of the
edges, using 3 tablespoons (45 ml) on each 14-inch (35 cm) pizza or 1½ tablespoons (25 ml) on each
9-inch (23 cm) pizza. Divide the shredded cheeses evenly and sprinkle on the pizzas. Top with the
drained sliced tomatoes.
Carefully slide the pizza onto the stone (position the peel over the back edge of the stone, and use a
rocking motion to shake and slide the pizza off the peel onto the stone), or put the pan in the hot oven.
Bake the pizza for 5 minutes, then rotate it front to back for even baking. Bake for another 3 to 6 min-
utes until the pizza is bubbly, and the edges of the dough are golden brown, puffed and crispy. Remove
from the oven and let rest on a rack for 2 to 3 minutes before slicing.
Nutritional information per serving:
Calories 367 (35% from fat) • pro. 14g • carb. 45g • fat 15g
• sat. fat 6g • chol. 25mg • sod. 723mg • fiber 3g
Pizzas
3 ounces (85 g) fresh mozzarella, well chilled
2 ounces (60 g) Fontina
4 tablespoons (60 ml) prepared pesto
(see recipe, page 45)
2 teaspoons (10 ml) extra virgin olive oil
cornmeal for dusting the peel or pan
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Pizza Margherita

Some of the best things in life are the simplest.
Makes three 12–14 inch (30 x 35.5 cm) pizzas
Preparation: 1 hour for the pizza dough; 20 minutes plus
12 minutes baking and resting time
1 recipe pizza dough
(see recipe, page 37)
9 ounces (255 g) fresh mozzarella, well chilled
½ cup (125 ml) fresh basil leaves,
washed and dried
Prepare the pizza dough and let rise. Position the top rack of the oven about 8 inches (20 cm) from the
top. If using a baking stone, place it on the rack. Preheat the oven to 500°F (260°C).
Insert the shredding disc. Use medium pressure to shred the mozzarella. Remove and reserve. Stack
12 basil leaves; roll, use a knife to thinly slice. Repeat with the remaining leaves. This is called a
chiffonade. Reserve.
When the dough has risen, punch down and divide into 2 or 4 equal balls. Let rest 10 minutes. Roll the
dough out to size. Put on a baker's peel that has been sprinkled with cornmeal, or on a perforated pizza
pan, a pizza screen or baking sheet without sides that has been sprinkled with cornmeal. Brush edges
with the olive oil. Using an offset spatula, spread
evenly over each 12-inch (30 cm) pizza, or spread 2½ tablespoons (40 ml) of the sauce on each 6-inch
(15 cm) pizza. Sprinkle each pizza with one quarter of the basil chiffonade, then sprinkle each pizza
evenly with one half of the shredded mozzarella.
Carefully slide the pizza onto the stone (position the peel over the back edge of the stone, and use a
rocking motion to shake and slide the pizza off the peel onto the stone), or put the pan into the hot
oven. Bake the pizza for 5 minutes, then rotate it front to back for even baking. Bake for another 3 to
6 minutes, until the pizza is bubbly, and the edges of the dough are golden brown, puffed and crispy.
Remove from the oven, sprinkle with the remaining fresh basil chiffonade, and let rest on a rack for
2 to 3 minutes before slicing.
Nutritional information per serving:
Calories 313 (28% from fat) • pro. 12g • carb. 44g • fat 9g
• sat. fat 4g • chol. 22mg • sod. 727mg • fiber 2g
1 cup (250 ml) Simple Tomato Sauce
(see recipe, page 42) reduced version
for pizza
1½ tablespoons (25 ml) extra virgin olive oil
⁄ cup (75 ml) of the reduced Simple Tomato Sauce
1
3
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