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Add the blanched vegetables, the garlic and onion, salt, pepper, half of the
Cheddar and half of the breadcrumbs to a large mixing bowl. Stir to com-
pletely combine. Transfer mixture to the prepared pan and then top with the
reserved cheeses and breadcrumbs. Bake 15 minutes, or until the cheese
begin to brown.
Serve immediately.
Nutritional information per serving:
Calories 190 (49% from fat) • carb.13g • pro.12g • fat 11g • sat. fat 6g • chol. 30mg
• sod. 280mg • calc. 284mg • fiber 2g
White Pizza with Prosciutto, Arugula
and Tomatoes
Makes one 12-inch pizza (8 servings)
1
/
3
recipe pizza dough (page 23)
1 tablespoon extra virgin olive oil
1 - 1½ ounces (about 4 to 6 slices) prosciutto, halved
3 medium garlic cloves, finely chopped, divided
1 cup halved grape tomatoes
2 cups packed arugula
1½ cups ricotta
½ cup grated Parmesan (about 2 ounces)
pinch sea or kosher salt
½ teaspoon freshly ground black pepper
Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 425°F on the
bake setting with the rack in position A.
Roll out dough into a 12-inch circle.* Brush the outer edge of the dough
with olive oil. Bake in preheated oven for about 6 to 8 minutes, or until
dough is lightly golden.
While dough is baking, preheat a medium skillet over medium-high heat.
Add the prosciutto. Sauté until crisp; remove and reserve.
Add 2 of the garlic cloves to the hot pan. Sauté until fragrant, and then add
the tomatoes. When tomatoes just begin to soften, stir in the arugula, about
¼ cup at a time. Cook until the arugula is wilted; remove and reserve.
In a medium-sized bowl, mix the ricotta, Parmesan, remaining garlic, salt
and pepper until well combined. Reserve.
Spread the ricotta mixture evenly over the par-baked pizza dough. Top the
ricotta with the arugula mixture and then finish with the prosciutto. Bake
pizza in preheated oven for about 10 to 12 minutes, or until the dough is
nicely browned and the cheese is bubbling on top.
Remove the pizza from the oven. Cut into slices and serve immediately.
*Using a pizza mesh makes forming the perfect pizza much easier. If you
have one, it is advisable to spray it with nonstick cooking spray before
stretching dough.
Nutritional information per serving:
Calories 160 (30% from fat) • carb. 19g • pro. 10g • fat 6g • sat. fat 3g • chol. 20mg
• sod. 400mg • calc. 167mg • fiber 2g
Tomato, Onion and Bacon Pizza
Makes one 12-inch pizza (8 servings)
3 strips bacon
1
/
3
recipe pizza dough (page 23)
1 tablespoon extra virgin olive oil
1 cup hearty pizza sauce, strained
6 ounces fresh mozzarella, cubed
1 plum tomato, cut into ½-inch slices
¼ medium onion, thinly sliced
1 tablespoon thinly sliced basil
Lay the bacon slices evenly on the broiler pan of the Cuisinart
®
Convection
Toaster Oven Broiler with the rack in position C. Broil for about 8 minutes,
or until bacon is almost crisp. Reserve.