Margherita - Cuisinart FP16DCU Manual

Margherita

Makes two 30cm pizzaz or four 20cm pizzas
170g Mozzarella, well chilled
18 fresh basil leaves, washed and dried
170ml simple tomato sauce, reduced for pizza
1 tbsp extra virgin olive oil
2-3 tbsp polenta (cornmeal)
N.B. See page 51 for Pizza dough recipe
• Preheat the oven to 230°C/450°F, Gas Mark 8.
• Insert the shredding disc into the medium work bowl. Using a medium pressure, shred
the Mozzarella using the large feed tube and pusher. Remove and reserve. Thinly slice
basil leaves and reserve.
• Sprinkle baking sheets with polenta. Roll out dough to desired sizes and place
on the baking tray. Brush edges with olive oil. Spread the bases with tomato sauce
(approximately 100ml for 30cm base and 75ml for 20cm).
• Sprinkle each pizza evenly with basil and cheese and bake for approximately 10 minutes,
rotating once during cooking for even browning, or until pizza is bubbling and edges are
golden brown, puffed and crispy.
• Remove from the oven and allow to rest on a rack for 2-3 minutes before serving.
Garnish with extra basil.
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