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RECIPES
The Basics
Basic Pizza Dough ..................................... 2
Basic Whole Wheat Pizza Dough ............... 3
Simple Pizza Sauce .................................... 3
Thick Pesto Sauce ..................................... 3
Pizza
Grape Tomato Margherita Pizza ................ 4
Classic Neapolitan Pizza ........................... 4
Pizza Bianca .............................................. 4
Pizza with Italian Sweet Sausage, Spinach
and Garlic .................................................. 5
Veggie Pizza .............................................. 5
“BLT” Pizza ................................................ 6
Pizza with Sun-dried Tomatoes, Artichoke,
Goat Cheese and Fresh Mozzarella .......... 6
Pizza with Chicken Sausage and Roasted
Peppers and Onions ................................. 7
Whole Wheat Pesto and Chicken Pizza .... 7
Salad Pizza ................................................ 8
White Clam Pizza ...................................... 8
Focaccia Romana ..................................... 9
Pissaladière ............................................... 9
Sautéed Spinach, Mushroom and Goat
Cheese Tart ............................................. 10
Desserts
Apple Galette........................................... 10
Raspberry Jam Crostata ......................... 11
TIPS and HInTS
• Rotate pizza halfway through bake time
to achieve optimal results.
• Spray pizza mesh with nonstick
cooking spray before each use.
• Preheat pizza stone for 30 minutes.
RECIPES
Basic Pizza Dough
This dough freezes very well.
Makes three 12-inch pizzas (24 servings)
2¼ teaspoons active dry yeast
1 teaspoon granulated sugar
½ cup warm (105°-110°F) water
4 cups unbleached, all-purpose flour,
plus more for dusting
1½ teaspoons kosher or sea salt
1 tablespoon extra virgin olive oil
1 cup cold water
Dissolve the yeast and sugar in the warm
water. Let stand 3 to 5 minutes, or until the
mixture gets foamy.
Place the flour, salt and olive oil in the work
bowl of a Cuisinart
®
Food Processor fitted
with the dough blade. Pulse about 5 times to
mix; scrape down the sides of the bowl.
Add the cold water to the yeast mixture. With
the motor running, slowly pour the liquid
yeast mixture through the feed tube. Process
until a dough ball forms. Continue to let the
machine run for an additional minute to
knead. Dough will be slightly sticky.
Lightly dust a sealable plastic bag with flour.
Dust dough with flour. Place the dough in the
floured bag; squeeze out all of the air and
seal. Let rise in a warm place for 45 minutes
to 1 hour.
Nutritional information per serving:
Calories 76 (9% from fat) • carb. 15g • pro. 2g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 84mg
• calc. 4mg • fiber 1g