Pizza With Italian Sweet Sausage And Garlic Spinach; Veggie Pizza - Cuisinart BRK-300 Instruction Booklet

Nutritional information per serving:
Calories 286 (53% from fat) • carb. 17g • pro. 16g
• fat 17g • sat. fat 9g • chol. 51mg • sod. 434 mg
• calc. 346mg • fiber 1g
Pizza with Italian
Sweet Sausage and
Garlic Spinach
Makes one 1-inch pizza
2 teaspoons olive oil
6 ounces fresh Italian sweet
sausage, casings removed
3 to 4 cloves garlic, finely chopped
8 packed cups fresh spinach,
washed and dried
¼ teaspoon kosher salt
¼ teaspoon crushed red pepper
¼ cup dry white wine
yellow cornmeal for dusting
¹∕ ³ recipe pizza dough
½ cup pizza sauce
8 ounces mozzarella, shredded
1 ounce Parmesan, grated
extra virgin olive oil for brushing
Heat olive oil in a 1-inch skillet over
medium heat. When oil shimmers across
the pan add the sausage. Break up
sausage into small pieces with a wooden
spoon while it is cooking. Once sausage
is completely cooked through, remove
from pan and reserve.
Pour off all but 1 teaspoon of fat and
add the chopped garlic to the pan and
place over medium low heat. Stir for
one minute, until garlic is fragrant, being
careful not to burn. Stir in spinach until
wilted and add the salt and crushed red
pepper. Stir in the white wine, scraping
up any browned bits that have been left
behind in the pan. Continue cooking
over medium heat until wine has almost
completely evaporated. Remove from
heat and reserve.
Preheat the Cuisinart
45°F on the convection bake or bake
setting fitted with the baking stone on a
rack in position A. Preheat stone for at
least 30 minutes.
Roll out dough on a cornmeal-dusted
surface into a 1-inch circle. Pour pizza
sauce in the middle of the dough and
1
Brick Oven to
™
spread out over the circle, leaving a
1-inch border. Place reserved sausage
and garlic spinach evenly over pie.
Scatter mozzarella and Parmesan evenly
over pie as well. Brush olive oil along
the border.
Carefully transfer the prepared pizza to
the stone in the preheated brick oven (a
pizza peel may be helpful). Bake until the
crust is golden and the cheese is melted,
about 15 to 0 minutes. Using the pizza
peel, remove the pizza from the oven. Cut
into slices and serve immediately.
Nutritional information per serving:
Calories 298 (48% from fat) • carb. 23g • pro. 14g
• fat 16g • sat. fat 7g • chol. 41mg • sod. 527 mg
• calc. 259mg • fiber 2g

Veggie Pizza

Makes one 1-inch pizza
2 tablespoons olive oil, divided
2 large cloves garlic, finely
chopped
2 cups mixed bell peppers, sliced
1 cup mushrooms, sliced
1½ tablespoons fresh basil
yellow cornmeal for dusting
¹∕ ³ recipe pizza dough
²∕ ³ cup pizza sauce
4 ounces mozzarella, shredded
Preheat the Cuisinart
45°F on the convection bake or bake
setting fitted with the baking stone on a
rack in position A. Preheat stone for at
least 30 minutes.
Heat a large sauté pan with 1 tablespoon
of olive oil over medium heat. When hot,
add the garlic, peppers, mushrooms and
basil and cook until peppers are bright
and slightly softened.
Roll out dough on a cornmeal-dusted
surface into a 1-inch circle. Brush the
outer edge of the dough with olive oil.
Pour pizza sauce in the middle of the
dough and spread out over the circle,
leaving a 1-inch border. Evenly scatter
mozzarella, and top with vegetables.
Carefully transfer the prepared pizza to
the stone in the preheated brick oven
(a pizza peel may be helpful). Bake for
Brick Oven to
™