Pesto, Cheese & Fresh Tomato Pizza - Cuisinart FP16DCU Manual

Pesto, Cheese & Fresh Tomato Pizza
Makes two 30cm pizzas or four 20cm pizzas
350g fi rm but ripe plum tomatoes
25g Parmesan, cut into 1.5cm cubes
75g fresh Mozzarella, well chilled
50g Gruyere cheese
4 tbsp pesto
2 tsp extra virgin olive oil
Polenta (cornmeal) for dusting baking tray
N.B. See page 51 for Pizza dough recipe
• Preheat the oven to 230°C/450°F, Gas Mark 8.
• Cut shallow 'X' in the bottom of each tomato and place the tomatoes into a large bowl.
Boil 1.5l water and pour over the tomatoes, blanch for 30 seconds, then immediately
plunge them into iced water. When cool, peel the skins off, slice the stems from each
and set aside.
• Insert the large chopping blade into the large work bowl and with the Processor running,
drop the Parmesan cubes down the small feed tube, process for 15 seconds and leave
in the work bowl.
• Insert the shredding disc into the work bowl and shred the Mozzarella and Gruyere
using the large feed tube and pusher. Transfer the cheeses to a bowl, toss to combine
and reserve.
• Insert the slicing disc into the large work bowl. Place the tomatoes in the small feed
tube one at a time, and slice using light pressure with the small pusher. Place the sliced
tomatoes on a triple thick layer on paper towels to drain.
• Sprinkle baking sheets with polenta and stand the rolled pizza bases on top. Brush edges
with olive oil.
• Spread the bases with pesto, using 2-3 tbsp for a 12 inch base and 1-2 tbsp for 8
inch. Divide the cheese evenly and sprinkle onto each pizza. Top with the drained sliced
tomatoes.
• 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.
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