Pizza With Ricotta And Pesto - Cuisinart Core Custom FP-110C Series Instruction And Recipe Booklet

Shred the Gruyère on High. Keep the Gruyère in the bowl and replace the shredding disc with
the chopping blade. With the unit running on High, drop the garlic into the work bowl through
the feed tube and process until finely chopped. Add the ricotta, egg, salt, pepper, and lemon
zest. Pulse a few times to combine and process on Low until just combined.
5. Transfer the ricotta mixture to the baked tart shell and then top with the roasted vegetables
and halved tomatoes by making a decorative spiral pattern: a method that works well by
starting in the middle by making a tight spiral with one of the vegetables and then wrapping
the vegetables one by one around it until it fits the entire tart. Brush the top with olive oil and
a sprinkle of salt.
6. Reduce the oven temperature to 350°F (180°C) and put the prepared tart on the oven rack in
the lower third position. Bake for 15 minutes to fully cook through the ricotta mixture.
Remove from the oven and immediately brush with additional olive oil.
Nutritional information per serving:
Calories 326 (60% from fat) • carb. 24g • pro. 9g • fat 22g • sat. fat 12g • chol. 77mg • sod. 399mg • calc. 224mg
• fiber 3g

Pizza with Ricotta and Pesto

Fresh pesto is the perfect ingredient for homemade pizza.
Yield: one 12-inch (30 cm) pizza, 4 servings
INGREDIENTS
1 recipe Pizza Dough (page 37)
Cornmeal, for dusting baking sheet
1 ounce (28 g) Parmesan, cut into ½-inch
(1.25 cm) cubes
INSTRUCTIONS
1. Preheat an oven with the rack in the middle of the oven. If you have a pizza stone or steel, put
on the rack and allow to preheat for 30 minutes while preparing the pizza.
2. Stretch pizza dough to a 12-inch (30 cm) 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. With the unit running on High, drop
the Parmesan through the feed tube and 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
Main Dishes
24
½ cup (125 ml) ricotta
2 ounces (57 g) ricotta salata
¹⁄ cup (75 ml) pesto (page 21)
3