Pizza With Ricotta And Pesto; Cauliflower Pizza Crust - Cuisinart Core Custom FP-130 Series Instruction And Recipe Booklet

Pizza with Ricotta and Pesto

Fresh pesto is the perfect ingredient for homemade pizza.
Yield: one 12-inch pizza, 4 servings
INGREDIENTS
1 recipe Pizza Dough (page 58)
Cornmeal, for dusting baking sheet
1 ounce Parmesan, cut into ½-inch cubes
INSTRUCTIONS
1. Preheat an oven with the rack in the middle of the oven. If you have a pizza stone or steel, put it on
the rack and allow to preheat for 30 minutes while preparing the pizza.
2. Stretch pizza dough to a 12-inch round and put on a cornmeal-dusted baking sheet. Cover with
plastic wrap and allow to rest while preparing the toppings.
3. Insert the metal chopping blade into the work bowl of the food processor. With the unit running on
High, drop the Parmesan through the feed tube and allow to process until finely grated. Add the
ricotta and pulse to combine.
4. Top the pizza dough with the ricotta mixture.
5. Remove the chopping blade and insert the fine slicing disc. Slice the ricotta salata. Evenly place over
the ricotta mixture and then dollop the pesto on top of the cheese.
6. Put into the preheated oven, on top of the baking stone/steel if using, and bake until the cheese is
bubbly, about 12 minutes.
7. Allow to cool for a few minutes prior to slicing and serving.
Nutritional information per serving:
Calories 360 (50% from fat) • carb. 32g • pro. 14g • fat 20g • sat. fat 5g • chol. 23mg • sod. 576mg
calc. 268mg • fiber 3g

Cauliflower Pizza Crust

Try this cauliflower crust as a gluten-free alternative.
Yield: one 12-inch pizza crust
INGREDIENTS
4 ounces Parmesan, cut into
½-inch pieces
1 head (about 1 pound) cauliflower,
cut into 1-inch florets
2 large eggs
INSTRUCTIONS
1. Preheat oven to 450°F. Line a baking sheet with parchment paper, reserve.
2. Insert the chopping blade into the work bowl of the food processor. Add the Parmesan and process
on High to finely chop.
3. Add the cauliflower and pulse to break up, about 5 to 6 pulses, and then process on High until
finely chopped.
4. Add the remaining ingredients and process on High to combine fully.
Main Dishes
40
½ cup ricotta
2 ounces ricotta salata
¹⁄ ³ cup prepared Basil Pesto (page 27)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder