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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
20 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 12-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
™
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.
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 12-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 about 20
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 12-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
™
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 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 20
minutes, until crust is nicely 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