Cuisinart PIZ-100 manual Basic Whole Wheat Pizza Dough, Simple Pizza Sauce, Thick Pesto Sauce

Basic Whole Wheat

Pizza Dough

A healthier alternative, this dough can

substitute for the white pizza dough in any of

the recipes.

Makes three 12-inch pizzas (24 servings)

2¼ teaspoons active dry yeast

1 teaspoon granulated sugar

2⁄3 cups warm (105°-110°F) water

2½ cups unbleached all-purpose flour, plus more for dusting

1½ cups whole wheat flour

1½ teaspoons kosher or sea salt

2tablespoons extra virgin olive oil

2⁄3 cups cold water

Dissolve the yeast and sugar in the water. Let stand 3 to 5 minutes, or until the mixture gets foamy.

Place the flours, 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 85 (15% from fat) • carb. 15g • pro. 3g

•fat 1g • sat. fat 0g • chol. 0mg • sod. 85mg

•calc. 4mg • fiber 1g

Simple Pizza Sauce

This sauce is an easy, tasty topping for

homemade pizzas.

Makes 2½ cups sauce

1 tablespoon extra virgin olive oil

1medium onion, cut into 1-inch pieces (approximately 1 cup chopped)

4cloves garlic, finely chopped

¾ teaspoon dried basil

¼cup dry white wine

1can (28 ounces) plum tomatoes, with juices

2sprigs fresh basil (10-12 large leaves)

½teaspoon kosher salt

¼teaspoon freshly ground black pepper

¼-¾ teaspoon crushed red pepper flakes, (optional, to taste, for a spicier sauce)

Heat the oil over medium heat in a 2¾-quart saucepan; add the onion, garlic, and dried basil. Cook, stirring for 2 to 3 minutes, until the onions begin to soften and the basil becomes fragrant. Stir in the white wine and allow the mixture to simmer until just evaporated. Add the canned tomatoes with their juices, basil sprigs, salt, black and red pepper. Bring to a boil, then reduce the heat to low, cover loosely and simmer for 40 to 45 minutes. Blend sauce by either using a hand blender directly in saucepan or carefully purée in batches in a regular blender or food processor.

Return sauce to pan if necessary and continue to simmer sauce, uncovered for an additional 30 to 40 minutes to achieve a thick sauce.

Taste and adjust seasonings accordingly.

Cool before using on pizza. This sauce freezes well.

Nutritional information per quarter cup:

Calories 40 (20% from fat) • carb. 6g • pro. 2g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 445mg • fiber 2g

Thick Pesto Sauce

A thicker version of the popular pasta sauce, this makes an excellent substitute for pizza sauce.

Makes 1½ cups, about 16 servings

3ounces Parmesan or Pecorino Romano, ½-inch cubes

3medium-large cloves garlic

½ cup pignoli (pine) nuts

2½ ounces fresh basil (about 3 cups packed)

1teaspoon freshly ground black pepper

¾ cup extra virgin olive oil