Pizza With Sun-Dried Tomatoes, Artichokes Goat Cheese And Fresh Mozzarella; Roasted Asparagus; Butternut Squash And Potato Gratin - Cuisinart BRK-300 Instruction Booklet

about 0 minutes, until crust is nicely
browned and cheese has fully melted
on top.
Carefully, remove the pizza from the oven.
Cut into slices and serve immediately.
Nutritional information per serving:
Calories 161 (41% from fat) • carb. 18g • pro. 7g
• fat 7g • sat. fat 2g • chol. 11mg • sod. 155mg
• calc. 86mg • fiber 1g
Pizza with Sun-dried
Tomatoes, Artichokes,
Goat Cheese and
Fresh Mozzarella
Makes one 1-inch pizza
yellow cornmeal for dusting
¹∕ ³ recipe whole wheat pizza dough
extra virgin olive oil for brushing
2 tablespoons sun-dried tomatoes
packed in oil, chopped
1 can (15 ounces) artichoke hearts,
drained and dried thoroughly
and quartered
5 basil leaves
3 ounces fresh goat cheese
(like Montrachet)
2 ounces fresh mozzarella, sliced
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. Brush the
entire surface of the dough with olive oil.
Scatter the chopped sun-dried tomatoes
and artichoke heart quarters over the
surface of the pizza dough, leaving a
1-inch border around the outside. Tear
the basil leaves in pieces and scatter over
the toppings. Add liberal dollops of goat
cheese evenly over the surface of the
pizza. Place mozzarella slices evenly over
surface of pizza as well.
Carefully transfer the prepared pizza to
the stone in the preheated brick oven
(a pizza peel may be helpful). Bake for
about 0 minutes, until crust is nicely
Brick Oven to
™
browned and the cheese has melted.
Carefully, remove the pizza from the oven.
Cut into slices and serve immediately.
Nutritional information per serving:
Calories 140 (35% from fat) • carb. 17g • pro. 6g
• fat 5g • sat. fat 3g • chol. 10mg • sod. 273mg
• calc. 58mg • fiber 2g

Roasted Asparagus

Asparagus is delicious roasted, plus it is
very simple to prepare.
Makes 4 servings
1 pound asparagus
1 teaspoon olive oil
¼ teaspoon kosher salt
¼ teaspoon crushed black pepper
Preheat Cuisinart Brick Oven to 45°F
™
on the convection bake or bake setting
with rack in position B.
Wash and thoroughly dry asparagus. Trim
the rough ends off of the asparagus.
Place asparagus in a mixing bowl and
toss with the teaspoon of olive oil, salt
and pepper.
Line up asparagus on the baking sheet
and bake on the upper rack for 10 to 15
minutes, until the asparagus is tender.
Serve immediately.
Nutritional information per serving:
Calories 36 (28% from fat) • carb. 5g • pro. 3g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 86mg
• calc. 24mg • fiber 2g
Butternut Squash and
Potato Gratin
A nice twist to a great traditional side dish.
Makes 6 to 8 servings
cooking spray
1 cup heavy cream
2 cloves garlic, crushed and
peeled
1 branch fresh rosemary
4 ounces Gruyère cheese
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