11
halved
½ cup fresh basil, torn into pieces
6 ounces fresh mozzarella,
torn into pieces
Preheat Cuisinart
™
Brick Oven to 425°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 and stretch dough to desired shape
to fit baking tray. Brush liberally with olive
oil. Place baking tray on top of preheated
stone and bake for about 10 minutes, or
until dough is lightly golden.
Remove dough from oven. Brush dough
with olive oil. Arrange tomatoes and basil
evenly around the dough. Top with the
mozzarella. Return to preheated oven
and bake an additional 15 to 20 minutes,
or until desired doneness has been
achieved.
Nutritional information per serving:
Calories 355 (32% from fat) • carb. 48mg
• pro. 12g • fat 13g • sat. fat 3g • chol. 12mg
• sod. 357mg • calc. 157mg • fiber 2g
Classic
Neapolitan Pizza
Makes one 12-inch pizza
yellow cornmeal for dusting
¹∕
³
recipe pizza dough
1 tablespoon extra virgin olive oil
8 ounces fresh mozzarella, sliced
10 large basil leaves,
or about 20 small leaves
¾ cup pizza sauce
Preheat the Cuisinart
™
Brick Oven to
425°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 12-inch circle. Brush the
outer edge of the dough with olive oil.
Lay the mozzarella evenly on the dough,
leaving a 1-inch border. Scatter the basil
on top of the cheese and then finish with
a layer of sauce.
Carefully transfer prepared pizza to the
stone in the preheated brick oven (a pizza
peel may be helpful). Bake for about
20 minutes, until the dough is nicely
browned and the cheese is completely
melted. Remove the pizza from the oven.
Cut into slices and serve immediately.
Nutritional information per serving:
Calories 176 (45% from fat) • carb. 16g • pro. 8g
• fat 9g • sat. fat 4g • chol. 22mg • sod. 207mg
• calc. 155mg • fiber 1g
Pizza Bianca
A favorite for all cheese lovers.
Makes one 12-inch pizza
1½ cups ricotta
2 ounces Parmesan, grated
2 medium cloves garlic, finely
chopped
1 pinch kosher or sea salt
½ teaspoon freshly ground
black pepper
yellow cornmeal for dusting
¹∕
³
recipe pizza dough
1 tablespoon extra virgin olive oil
8 ounces mozzarella, shredded
Preheat the Cuisinart
™
Brick Oven to
425°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.
In a medium-sized bowl, mix the ricotta,
Parmesan,
garlic, salt and pepper until
well combined. Reserve.
Roll out dough on a cornmeal-dusted
surface into a 12-inch circle. Brush the
outer edge of the dough with olive oil.
Spread the ricotta mixture evenly over the
dough, leaving a 1-inch border. Top the
ricotta with mozzarella.
Carefully transfer the prepared pizza to
the stone in the preheated brick oven
(a pizza peel may be helpful). Bake for
about 20 minutes, or until the dough
is nicely browned and the cheese is
completely melted and bubbling on top.
Carefully remove the pizza from the oven.
Cut into slices and serve immediately.
