Spring Pea Pesto Pizza - Cuisinart CPZ-120 Manual

1. Preheat the pizza oven with the pizza stone on the rack to
700°F.
2. Stretch the pizza dough to a 10- to 12-inch round.
3. Transfer the dough to the pizza peel generously dusted with flour.
4. Scatter the onion over the dough, followed with the apple, blue
cheese, and then the bacon.
5. Gently shimmy the pizza on the peel to ensure it isn't sticking.
If the dough is sticking, gently lift the dough and spread
additional flour underneath.
6. Set the timer for 5 minutes. Slide the pizza off the peel and
onto the pizza stone. Start the timer.
7. When the timer sounds, check the pizza. If baked to desired
doneness, use the peel to remove the pizza from the oven, or
bake for 1 to 2 more minutes. Slide the pizza onto a cutting
board. Slice and serve.
Nutritional information per serving (based on 8 servings):
Calories 114 (23% from fat) • carb. 18g • pro. 4g • fat 3g • sat. fat 1g
chol. 4mg • sod. 256mg • calc. 24mg • fiber 1g

Spring Pea Pesto Pizza

The bright green and white colors of this pizza just shout springtime.
The egg adds a pleasant jammy touch to the finished pie.
Makes one pizza
8 to 10 o unces prepared pizza dough (any preferred style),
room temperature for at least 1 hour
¼ cup Spring Pea Pesto (page 19)
¼ cup ricotta
2 tablespoons finely shredded Pecorino Romano
1 large egg
2 tablespoons pea shoots
Extra-virgin olive oil, for drizzling
1. Preheat the pizza oven with the pizza stone on the rack to 700°F.
2. Stretch the pizza dough out to a 10- to 12-inch round.
3. Transfer the dough to the pizza peel generously dusted with
flour.
4. Spread the pesto over the dough, leaving a 1-inch border.
Dollop the ricotta over the pesto and the sprinkle with the
Pecorino.
5. Gently shimmy the pizza on the peel to ensure it isn't sticking.
If the dough is sticking, gently lift the dough and spread
additional flour underneath.
6. Set the timer for 3 minutes. Slide the pizza off the peel
and onto the pizza stone. Start the timer.
7. When the timer sounds, carefully pull the pizza out a little
and put the raw egg in the center. Carefully slide the pizza back
into the oven and close the door. Bake for 1 to 2 more minutes,
or until the egg white is fully cooked. Add more time if you
prefer a darker or more firmly cooked egg.
8. Use the peel to remove the pizza from the oven, and then top
with the pea shoots.
9. Transfer to a cutting board. Slice and serve.
Nutritional information per serving (based on 8 servings):
Calories 137 (32% from fat) • carb. 18g • pro. 5g • fat 5g • sat. fat 2g
chol. 29mg • sod. 247mg • calc. 20mg • fiber 1g
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