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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.
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 12-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 12-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 been almost
completely reduced. Remove from heat and
reserve.
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. Pour pizza sauce in the
middle of the dough and spread out over the
circle, leaving a
1-inch border. Place reserved sausage