Cuisinart Griddler Elite GR-300WSP1 Instruction And Recipe Booklet page 17

Food Ingredients
¾ to 1 pound pizza dough
olive oil for brushing
6 cups mushrooms
3 tablespoons olive oil
¼ teaspoon salt
Mushroom-
pepper, to taste
Fontina
4 sprigs fresh thyme, leaves only
(stems discarded)
1 garlic clove, finely chopped
½ small shallot, sliced
2 to 3 tablespoons grated Parmesan
3 ounces Fontina, shredded
¾ to 1 pound pizza dough
olive oil for brushing
½ cup pizza sauce
2 garlic cloves, thinly sliced
Bacon-Olive
6 slices bacon, cooked and crumbled
½ cup halved and pitted olives, green
or black
2 pinches dried fines herbes
¼ cup shredded Parmesan
¾ to 1 pound pizza dough
olive oil for brushing
½ cup ricotta, strained
1 tablespoons grated Parmesan
salt and pepper, to taste
Ricotta,
Fig and
figs, sliced
Prosciutto
prosciutto, torn into
small pieces
Brie, sliced
blue cheese, crumbled
honey, for finishing
¾ to 1 pound pizza dough
olive oil for brushing
1 to 2 links Italian sausage, cooked
Sausage,
and crumbled
Onion and
½ cup pizza sauce
Pecorino
1 medium onion, sliced and griddled/
grilled
¼ cup shaved/thinly sliced pecorino
Preparation
Cooking Position and Plates: Open and
Closed; Griddle
Preheat Temperature: 350°F upper and
lower
Roll dough out to about 10-inch
rectangle, to fit shape of plate as best
you can. Brush top and bottom of dough
with olive oil. Cover lightly with plastic
wrap until ready to use. Toss
mushrooms, 3 tablespoons oil, salt,
pepper, thyme, garlic and shallot
together.
Cooking Position and Plates: Closed; Grill
or Griddle
Preheat Temperature: 450°F upper and
lower
Roll dough out to about 10-inch
rectangle, to fit shape of plate as best
you can. Brush top and bottom of dough
with olive oil. Cover lightly with plastic
wrap until ready to use.
Cooking Position and Plates: Closed; Grill
or Griddle
Preheat Temperature: 450°F upper and
lower
Roll dough out to about 10-inch
rectangle, to fit shape of plate as best
you can. Brush top and bottom of dough
with olive oil. Cover lightly with plastic
wrap until ready to use.
Stir together the ricotta, Parmesan, salt
and pepper.
Cooking Position and Plates: Closed;
Griddle
Preheat Temperature: 450°F upper and
lower
Roll dough out to about 10-inch
rectangle, to fit shape of plate as best
you can. Brush top and bottom of dough
with olive oil. Cover lightly with plastic
wrap until ready to use.
17
Cooking Procedure
Sauté mushroom mixture on hot griddle plates in
the Open position until softened, about 6 to 10
minutes. Remove and reserve.
Increase temperature to 450°F on both plates.
Once preheated, place oiled dough on the lower
griddle plate; close upper plate and allow to cook
for about 5 minutes.
Open unit and carefully top dough with reserved
mushroom mixture and both cheeses.
Using the cover height adjuster, close upper plate
until it is sitting right above the top of the pizza,
not touching it. Cook until cheese is melted, about
10 to 15 minutes.
If bacon was not already cooked, it may be cooked
on the 450°F griddle plates. Then remove and grill
pizza dough, closed, for 5 minutes.
Open unit and carefully top dough with remaining
ingredients, finishing with the cheese.
Using the cover height adjuster, close upper plate
until it is sitting right above the top of the pizza,
not touching it. Cook until cheese is melted, about
10 to 15 minutes.
Grill oiled dough on the hot grill/griddle plates for
5 minutes.
Open unit and carefully top dough with the ricotta
mixture, figs, prosciutto, Brie and blue cheese.
Using the cover height adjuster, close upper plate
until it is sitting right above the top of the pizza,
not touching it. Cook until cheese is melted, about
10 to 15 minutes.
Before serving, drizzle with honey.
If sausage has not yet been cooked, grill sausage
on the hot griddle plates until browned, about 8
minutes. (For best results, halve sausage lengthwise
if using precooked. If using raw, prick links all
over and then grill for a minute or two on each
side.) Let sausage cool slightly and crumble or slice
as desired.
If onion has not yet been cooked, toss in some oil
with salt and pepper. Place on hot griddle plates
after removing sausage and allow to cook until
softened, about 5 to 6 minutes. Remove and
reserve.
Grill oiled dough on the hot griddle plates, closed,
for 5 minutes.
Open unit and carefully top dough with the sauce,
reserved onion and sausage and cheese.
Using the cover height adjuster, close upper plate
until it is sitting right above the top of the pizza,
not touching it. Cook until cheese is melted, about
10 to 15 minutes.
continues next page