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Bake in preheated pizza oven for about 20 to
25 minutes, until the dough is nicely browned
and the cheese is completely melted.
Using the pizza peel, remove the pizza from
the oven.
Cut into slices and serve immediately.
Nutritional information per serving:
Calories 218 (43% from fat) • carb. 20g • pro. 8g
• fat 11g • sat. fat 3g • chol. 16mg • sod. 190mg
• calc. 89mg • fiber 1g
Focaccia Romana
For another version of this Italian staple,
throw on some chopped kalamata olives.
Makes 18 servings
2½ teaspoons active dry yeast
1
⁄
8
teaspoon granulated sugar
1
⁄
3
cup warm (105°-110°F) water
4 cups unbleached, all-purpose flour
3 teaspoons kosher or sea salt,
divided
1 cup cold water
4 tablespoons extra virgin olive oil,
divided
2 tablespoons fresh rosemary
cooking spray
Dissolve the yeast and sugar in the warm
water. Let stand 3 to 5 minutes, or until
mixture is foamy.
Place flour and 1 teaspoon of salt in the work
bowl of a Cuisinart
®
Food Processor fitted
with the dough blade; process 10 seconds to
combine. Add cold water and 2 tablespoons
of oil to the yeast mixture. With the machine
running, slowly pour the liquid through the
feed tube. Process until a dough ball forms.
Continue to let the machine run another
minute to knead.
Place the dough in a lightly floured sealable
plastic bag. Let rise in a warm place until
doubled in size, about 45 minutes to 1 hour.
Preheat the Cuisinart
™
Pizza Oven, fitted with
the pizza stone, for 30 minutes. Lightly coat
an 11 x 7-inch baking sheet with cooking
spray.
Turn the dough out onto a floured surface.
Roll out into a rectangle and then fit onto the
prepared pan, stretching the ends of the
dough to meet the edges of the baking tray.
Using your fingers, make indentations in the
dough over the entire surface. Brush the
dough with the remaining olive oil, and
sprinkle the salt and rosemary to cover.
Cover with plastic wrap and let rise until
puffy, about 20 minutes.
Bake in preheated pizza oven until golden
and crisp, about 20 to 25 minutes. Using the
provided pizza peel, removed the focaccia
from the oven. Let cool slightly on wire rack.
Cut into slices and serve.
Nutritional information per serving:
Calories 131 (23% from fat) • carb. 22g • pro. 3g
• fat 3g • sat. fat 0g • chol. 0mg • sod. 224mg
• calc. 10mg • fiber 1g
Pissaladière
Makes one 12-inch “pizza”
3 tablespoons unsalted butter
2 pounds onions, halved and thinly
sliced
½ teaspoon kosher salt
½ teaspoon granulated sugar
½ teaspoon dried thyme
3 anchovies, finely chopped
1 tablespoon extra virgin olive oil
12 Niçoise olives, pitted and sliced in
half
Place butter in large 12-inch sauté pan over
low heat. Once melted, stir in the sliced
onions, salt, sugar, and dried thyme. Cook
over low heat, stirring occasionally until
onions are soft and melted, approximately 50
to 60 minutes. It is important to maintain low
heat so the onions stay light in color.
Preheat the Cuisinart
™
Pizza Oven, fitted with
the pizza stone, for 30 minutes. Coat the
pizza mesh with cooking spray.
Combine chopped anchovies and olive oil
and reserve.
Once onions have finished cooking, roll out
pizza dough into a 12-inch circle. Place on
pizza mesh and stretch dough to fit.
Brush the entire surface of the dough with
the anchovy oil. Top with onions, leaving a 1-
inch border around the outside. Place olive
halves evenly over onions.
If desired, extra anchovies can be laid in Xs
on the top of the pie as well.