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Preheat the Cuisinart
™
Pizza Oven, fitted with
the pizza stone, for 30 minutes. Coat the
pizza mesh with cooking spray.
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 into a 12-inch circle. Place on
pizza mesh and stretch dough to fit. Brush
the outer edge of the dough with olive oil.
Spread sauce on top of dough, evenly scatter
mozzarella, and top with vegetables.
Bake in preheated pizza oven for about
20 minutes, until crust is nicely browned
and cheese has fully melted on top.
Using the pizza peel, 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
“BLT” Pizza
Makes one 12-inch pizza
4 to 6 thin slices pancetta
2 cloves garlic, finely chopped
1 cup grape tomatoes, halved
3 packed cups arugula
1
⁄
3
recipe pizza dough
extra virgin olive oil for brushing
4 ounces mozzarella cheese,
shredded
1 tablespoon Pecorino Romano
cheese, grated
Preheat Cuisinart
™
Pizza Oven, fitted with the
pizza stone, for 30 minutes. Coat the pizza
mesh with cooking spray.
Add the pancetta slices to a 10-inch skillet
and place over medium heat. Cook until
pancetta is crisp. Remove and reserve. Pour
off all but one teaspoon of fat from skillet.
Stir in chopped garlic. When garlic is fragrant
add the tomato halves to the skillet, toss to
coat with the garlic. Stir in the arugula until
wilted. Remove pan from heat.
Roll out dough into a 12-inch circle. Place on
pizza mesh and stretch dough to fit.
Brush the entire surface of the dough with
olive oil. Scatter the “blt” topping evenly over
dough, leaving a 1-inch border around the
outside. Scatter both the mozzarella and
Pecorino evenly over the topping.
Bake in preheated oven for about 15 to 20
minutes, until crust is nicely browned and the
cheese has melted.
Using the pizza peel, remove the pizza from
the oven.
Cut into slices and serve immediately.
Nutritional information per serving:
Calories 169 (30% from fat) • carb. 21g • pro. 9g
• fat 6g • sat. fat 3g • chol. 19mg • sod. 323mg
• calc. 112mg • fiber 1g
Pizza with Sun-dried
Tomatoes, Artichokes,
Goat Cheese and
Fresh Mozzarella
Makes one 12-inch pizza
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,
quartered
5 basil leaves
3 ounces fresh goat cheese (like
Montrachet)
2 ounces fresh mozzarella, sliced
Preheat Cuisinart
™
Pizza Oven, fitted with the
pizza stone, for 30 minutes. Coat the pizza
mesh with cooking spray.
Roll out dough into a 12-inch circle. Place on
pizza mesh and stretch dough to fit.
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.