Cuisinart PIZ-100 manual Salad Pizza, White Clam Pizza

Nutritional information per serving:

Calories 373 (60% from fat) • carb. 17g • pro. 20g

•fat 25g • sat. fat 7g • chol. 50mg • sod. 370mg

•calc. 228mg • fiber 2g

Salad Pizza

Makes one 12-inch pizza

cooking spray

1⁄3 recipe pizza dough

¾cup pizza sauce

2tablespoons extra virgin olive oil, divided

1 medium avocado

1 tablespoon lemon juice

½large cucumber, cut into ½-inch cubes

1 cup grape tomatoes, halved

1⁄3 cup scallions, cut into ¼-inch pieces

½cup carrots, sliced

1½ tablespoons basil, cut into thin strips

½cup black olives, chopped

2 ounces mixed greens pinch sea or table salt

½teaspoon freshly ground black pepper

½tablespoon white balsamic vinegar

Preheat the 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. Spread the pizza sauce evenly over the center of the dough, leaving a 1-inch border around. Brush the outer border of the dough with olive oil.

Bake in preheated pizza oven for about 20 minutes, until the dough is nicely browned.

While the dough is baking, halve the avocado and cut the flesh into ½-inch cubes. Place in a bowl and toss with lemon juice. Reserve.

Place remaining vegetables in a large bowl and toss with salt, pepper, oil and vinegar. Reserve.

Using the pizza peel, remove the pizza from the oven. Top with the mixed vegetables and avocado.

Cut into slices and serve immediately.

Note: 2 tablespoons of your favorite salad dressing may be used in place of the salt, pepper, olive oil and balsamic vinegar.

Nutritional information per serving:

Calories 180 (46% from fat) • carb. 21g • pro. 4g

•fat 10g • sat. fat 1g • chol. 0mg • sod. 309mg

•calc. 32mg • fiber 3g

White Clam Pizza

Makes one 12˝ pizza

5cloves garlic, 3 cloves chopped, 2 cloves sliced

¼cup plus 1 teaspoon extra virgin olive oil, divided

1 dozen littleneck clams

¼teaspoon crushed red pepper

1 bay leaf

½ cup dry white wine

1⁄3 recipe pizza dough

½ cup diced tomato

1 tablespoon fresh basil, thinly sliced

1 tablespoon fresh parsley, chopped

2 ounces fresh mozzarella, shredded

2 tablespoons Pecorino Romano or Asiago, grated

Preheat the Cuisinart™ Pizza Oven, fitted with the pizza stone, for 30 minutes. Coat the pizza mesh with cooking spray.

Stir together chopped garlic and ¼ cup olive oil. Reserve.

Rinse and scrub the clams well. Place the teaspoon of oil in a 6-quart stockpot with a tightfitting lid over medium heat. Stir in the sliced garlic, crushed red pepper, and bay leaf. After the ingredients cook for about 1 to 2 minutes, add the dry white wine and bring to a simmer over medium high heat. Add the scrubbed clams and cover with lid. Steam for about 3 to 5 minutes until all the clams have opened. Remove clams and reserve in a shallow bowl; discard any that do not open. Remove the clams from their shells and roughly chop, reserve.

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 the garlic and oil. Sprinkle the diced tomato, chopped clams and chopped herbs evenly all over the surface of the pizza. Place the cheese evenly over the toppings.