Pizza Margherita - Cuisinart FP-8C Series Instruction Booklet And Recipe Booklet

PIZZA MARGHERITA

This Neapolitan pizza is perfect in summer, when fresh tomatoes
and basil are abundant.
1 RECIPE PIZZA DOUGH
(PAGE 54)
1 OUNCE (30 G) PARMIGIANO
REGGIANO, CUT INTO ½-INCH
(1.25 CM) CUBES
4 TO 6 OUNCES (115 TO 170 G)
FRESH MOZZARELLA,
WELL CHILLED
2 TO 3 PLUM TOMATOES (RIPE, BUT
STILL FIRM)
8 TO 10 MEDIUM TO LARGE FRESH
BASIL LEAVES, THINLY SLICED
UNBLEACHED, ALL-PURPOSE
FLOUR, FOR STRETCHING
DOUGH
CORNMEAL, FOR
SPRINKLING
2 TABLESPOONS (30 ML) EXTRA
VIRGIN OLIVE OIL
PINCH KOSHER SALT
ENTRÉES
44
Makes one 12-inch (30 cm) pizza (8 servings)
1. Prepare the pizza dough and allow to rise. Preheat
oven to 500°F (260°C) with rack in the middle of the
oven. If using a baking stone, place it on the rack and
allow to heat for an additional 30 minutes after the
oven has preheated.
2. While the oven is heating, insert the chopping blade
into the work bowl of the food processor. With the
unit running on High, drop the Parmesan cubes
through the feed tube and process until finely grated.
Remove and reserve.
3. Remove the chopping blade and insert the medium
shredding disc. Shred the mozzarella on High.
Remove and reserve. Flip the shredding disc to the
slicing disc side. Slice the tomatoes on High.
4. On a lightly floured work surface, stretch the dough
into a 12 to 14-inch (30 to 35 cm) round. Place on a
baker's peel or the underside of a baking sheet that
has been sprinkled with cornmeal (or you can stretch
the dough onto a greased pizza mesh/screen, or
alternately bake on a parchment-lined baking sheet).
Brush the dough with the olive oil and then sprinkle
with both of the cheeses. Arrange the sliced
tomatoes over the cheese.
5. Carefully slide the pizza into the oven (whether onto
the stone, or onto a baking sheet or directly onto the
rack if using a pizza screen). Bake the pizza for 10 to
15 minutes, or until the cheese is bubbly and the
dough is nicely browned at the edges.
6. Remove pizza and sprinkle with the fresh basil and
pinch of salt.
Nutritional information per serving:
Calories 184 (40% from fat) • carb. 20g • pro. 7g • fat 8g
• sat. fat 3g • chol. 14mg • sod. 390mg • calc. 96mg • fiber 1g
MUSHROOM, LEEK AND GRUYÈRE QUICHE
From an elegant weekend brunch to a light lunch or dinner
when paired with salad, quiche works for any meal.
Makes 12 servings
1. Preheat oven to 350°F (180°C).
2. Roll out dough to
½ RECIPE PÂTE BRISÉE DOUGH
(PAGE 55)
1 GARLIC CLOVE
1 SMALL TO MEDIUM LEEK,
TRIMMED AND CUT INTO
½-INCH PIECES
4 OUNCES (115 G) MUSHROOMS
1 TEASPOON (5 ML) OLIVE OIL
¼ TEASPOON (2 ML) KOSHER
SALT, DIVIDED
1 TEASPOON (5 ML) FRESH
THYME [OR ¼ TO ½ TEA-
SPOON (1 TO 2 ML) DRIED]
2 OUNCES (60 G) GRUYÈRE
3. While shell is baking, prepare the filling. Insert the
¾ CUP (175 ML) WHOLE MILK
½ CUP (125 ML) HEAVY CREAM
3 LARGE EGGS
1 LARGE EGG YOLK
¼ TEASPOON (5 ML) FRESHLY
GROUND BLACK PEPPER
4. Put oil in a medium skillet over medium-low heat. Once oil is hot, add the chopped garlic
and leek with a pinch of the salt. Sauté until softened, about 4 minutes. Add the mushrooms
and thyme. Sauté until mushrooms are softened and have picked up some colour, about
6 to 10 minutes.
5. While the mushrooms are cooking, remove the slicing disc and insert the fine shredding
disc. Shred the Gruyère on High. Remove and reserve.
6. Replace the shredding disc with the chopping blade. Put the milk, cream, eggs, yolk,
remaining salt and the pepper in the work bowl. Process on Low to fully combine.
7. To assemble the quiche, scatter the garlic, leek and mushrooms evenly along the bottom of
the baked tart shell. Pour the egg mixture over the vegetables and scatter the Gruyère on top.
8. Place the quiche on a baking sheet and bake for 25 to 30 minutes or until just set.
9. Remove from oven and let sit for 5 to 10 minutes before serving.
Nutritional information per serving:
Calories 193 (70% from fat) • carb. 9g • pro. 5g • fat 15g • sat. fat 9g
• chol. 102mg • sod. 185mg • calc. 79mg • fiber 0g
⁄
1 -inch (0.3 cm) thick circle and fit
8
into a 9-inch (23 cm) tart pan. Chill in refrigerator for
30 to 40 minutes. Using a fork, prick the chilled
dough evenly all over, but make sure not to go
entirely through the dough. Line the shell with
parchment and weigh it down with dried beans or
rice. Bake for 15 to 20 minutes, or until the dough
under the parchment is no longer wet. Remove the
beans/rice and parchment and continue baking until
the shell is golden brown, an additional 10 to 15
minutes. Remove and set aside. Reduce the oven
temperature to 325˚F (160°C).
chopping blade into the work bowl of the food
processor. With the unit running on High, add the
garlic and leek through the feed tube and process to
finely chop. Remove and reserve. Remove the
chopping blade and insert the medium slicing disc
and slice the mushrooms on Low.
ENTRÉES
45