Cuisinart 11-Cup Series Five Cheese Pizza Bianco, Ounces fontina, well chilled, Well chilled

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Five Cheese Pizza Bianco

A blend of 5 cheeses, shallots, garlic and herbs makes our Pizza Bianco.

Preparation: 1 hour for the pizza dough (Cuisinart recipe, p.35);

20 minutes plus 12 minutes baking and resting time

Makes three 11 to 12-inch pizzas or six 6-inch pizzas, to serve 6

1

recipe Pizza Dough, p.35

6

ounces fresh mozzarella, well chilled

2

tablespoons fresh flat parsley leaves

3

ounces fontina, well chilled

5

large basil leaves

2

ounces Gruyère (not processed

2-1/2

teaspoons fresh thyme leaves

 

cheese food), well chilled

1

ounce Gorgonzola or blue cheese,

10

chives, cut in 1-inch lengths

 

well chilled

1

shallot (2 ounce), peeled

 

 

 

3/4

ounce Reggiano Parmesan, cut in 1/2-

 

 

 

inch pieces

 

 

Prepare the Pizza Dough and let rise. Position the top rack of the oven about 8 inches from the top. If using a baking stone, place it on the rack. Preheat the oven to 500° F while preparing the pizza.

Insert the metal blade. Process to chop the herbs, 10 seconds. Remove and reserve. With the machine running, drop the shallot and garlic down the small feed tube and process to chop, 5 seconds. Scrape the work bowl. Do not empty. With the machine running, drop the Parmesan cheese cubes down the small feed tube and process to chop finely, 10 seconds. Do not empty the work bowl. Insert the shredding disc. Use medium pressure to shred the mozzarella, fontina, Gruyère, and Gorgonzola. Transfer the cheese mixture to a large bowl and toss well to com- bine evenly. Keep chilled until ready to use.

When the dough has risen, punch down and divide into 3 or 6 equal balls. Let rest 10 minutes. Roll the dough out to size. Place on a baker’s peel that has been sprinkled with cornmeal, or on a perforated pizza pan, a pizza screen or baking sheet without sides that has been sprinkled with cornmeal. Brush the edges with the olive oil. Divide the cheese mixture into 3 or 6 equal amounts. Sprinkle the cheese mixture evenly over the pizzas.

Carefully slide the pizza onto the stone (position the peel over the back edge of the stone, and use a rocking motion to shake and slide the pizza off the peel onto the stone), or place the pan in the hot oven. Bake the pizza for 5 minutes, then rotate it front to back for even baking. Bake for another 3 to 6 minutes, until the cheese is bubbly, and the edges of the dough are golden brown, puffed and crispy. Remove from the oven, sprinkle with the reserved chopped fresh herbs, and let rest on a rack for 3 to 4 minutes before slicing.

Nutritional Analysis Per Serving

Calories 362 (from fat 35%) • pro 16g • carbo 43g • fat 14g •

sat. fat 7g • chol. 38mg • sod. 658mg • fiber 2g

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Contents Instruction Booklet For custom recipes Recommended work bowl capacity for various foodsYielding two 1-1/4 pound loaves Important Unpacking Instructions Table of Contents Operation CleaningGetting Ready Blades are sharp. Handle them carefullyIntroduction Disc Operation Quick breads, muffins, and biscuitsBlade Operation Prepare the dough ingredients and place in work bowl Press the OFF button when finishedOn Continuous Dough ButtonTo dislodge food To chop raw fruits and vegetablesTo purée fruits and cooked vegetables First, cut the food intoTo chop nuts To chop parsley and other fresh herbsTo chop meat, poultry, fish and seafood To purée meat, poultry, fish and seafoodTo make crumbs and crumb crusts To make mayonnaiseTo beat egg whites To whip creamLarge fruits like pineapple To make cake mixTip Whole peppers are an exceptionSmall amounts of food Remove the slicing or shredding discSmall, round fruits and vegetables Long fruits VegetablesSalami and other sausages Hard, at room temperatureCooked meat and poultry Uncooked meat and poultryProofing the yeast Using the right bladeMachine capacity Measuring the flourKneading sweet dough Processing dry ingredientsAdding liquids Kneading bread doughSoft dough or liquid leaks onto base of food processor Dough doesn’t clean inside of work bowlBlade rises in work bowl Dough feels tough after kneadingKeep your food processor ready to use on a kitchen Motor slows downBlade doesn’t incorporate ingredients Metal dough blade rises in work bowlTechnical Data California Residents only Recipe Table of Contents Try this salsa on grilled chicken or seafood AppetizersFresh Tomato and Corn Salsa Roasted Garlic and Red Pepper SpreadRoasted Shallot & Herb Hummus HummusCup all-purpose flour Jalapeño Jack WafersPreparation 15 Minutes Small onionEgg wash 1 egg + 2 tablespoons water, beaten together Turkey Sausage & Sun-Dried Tomato Puff Pastry PinwheelsDo-ahead prep makes these perfect for entertaining Shallot 1-1/2 ounce peeled and trimmedTeaspoon Herbes de Provence Spinach, Feta & Artichoke Stuffed MushroomsFor a savory side dish, use this stuffing in portobellos Clove garlic Shallot, about 1 ounce, peeledTeaspoon freshly ground pepper 1/2 cup half-and-half SoupsButternut Squash Bisque with Roasted Cremini Mushrooms Makes eight 7-ounce servings Preparation 40 to 45 minutesChilled Roasted Red Bell Pepper & Corn Soup Medium tomatoes, cored, cut into GazpachoInch pieces Teaspoon kosher salt Fresh cilantro for garnish, if desiredCranberry Orange Bread Quick BreadsBanana Nut Bread Almonds and pears combine to make this rich, moist tea bread Almond-Pear BreadTablespoon water Yeast BreadsChallah Braid Cup warm water 105˚ 115˚F Large eggCups unbleached all-purpose flour Cheese BreadSpoil your family with homemade bread Classic Cuisinart White BreadPizza Dough Basic Artisan Bread Artisan BreadsTo make baguettes VariationAdapted from Charles van Over Olive and Rosemary Country LoafOunces whole wheat flour Simple Wheat StarterOunces unbleached flour Makes one 24-ounce loaf Multi-Grain Sandwich LoafMakes two long loaves Farm House BreadEntrées Pesto Salmon and Pesto Potatoes en PapilloteShrimp & Ginger Stuffed Sole Ounce Reggiano Parmesan PizzasPesto, Cheese & Fresh Tomato Pizza Tablespoons Pesto, pWell chilled Five Cheese Pizza BiancoOunces fontina, well chilled Chives, cut in 1-inch lengthsReduced version for pizza Pizza MargheritaSome of the best things in life are the simplest Washed and dried Cornmeal for sprinkling Roasted Pepper, Chevre & Mozzarella CalzoneMake ahead for a picnic or tailgating party Simple Tomato Sauce Sauces & DressingsCreamy and tangy, perfect for crisp romaine Cranberry Relish with Toasted WalnutsCreamy Chevre & Peppercorn Dressing Herbed Balsamic Vinaigrette Teaspoon sugar Basic MayonnaiseTeaspoons fresh marjoram leaves or 1 teaspoon dried Tzatziki SauceFrench Cut Green Beans with Shallots SidesAsian Slaw with Peanut Dressing Teaspoon ground white pepper Teaspoon salt Roasted Garlic and Parmesan Twice Baked PotatoesCup evaporated skim milk Cup maple syrup At room temperatureSavory Sweet Potatoes with Onions & Currants Pound unsalted butter Cups 6 ounces lightly At room temperature Toasted hazelnutsDesserts Hazelnut Butter CookiesChocolate heaven Double Chocolate Chunk CookiesRemove and reserve Lemon Ginger BiscottiDelicious with coffee or tea Or Callebaut, broken up, chilledCreamy, smooth and simple to prepare Basic CheesecakeWhite Chocolate Cream Cheese Frosting Carrot CakeTo 8 tablespoons ice water Thaw at room temperature for an hour before usingBasic Flaky Pastry Dough Preheat the oven to 375 F Old World Apple Crumb PieCreamy apple pie with crunchy, crumb topping Makes 1 10-inch pie, 12 servingsPreheat the oven to 400˚F Deep-Dish Pear and Apple PieEach, peeled, cored and quartered Juice Cup real maple syrupScrape the work bowl Dark Chocolate TrufflesChocolate lover’s dream come true CocoaIB-3622E

11-Cup Series specifications

The Cuisinart 11-Cup Series is a versatile food processor designed to meet the needs of both home cooks and culinary professionals, offering efficient performance and a range of innovative features. This appliance has earned a reputation for its user-friendly design and powerful functionality, making it a staple in many kitchens.

At the heart of the Cuisinart 11-Cup Series is its robust 600-watt motor, providing ample power to handle various food processing tasks. Whether you’re chopping vegetables, kneading dough, or slicing cheese, this food processor delivers consistent results with minimal effort. The large 11-cup capacity bowl is ideal for preparing meals for families or entertaining guests, allowing users to process large quantities of ingredients at once.

One of the standout features of the Cuisinart 11-Cup Series is its versatile blade and disc attachments. The stainless steel slicing and shredding discs enable precise cuts and uniform textures, while the steel chopping blade effortlessly processes everything from herbs to nuts. Additionally, the processor includes a dough blade, which is specially designed for kneading and mixing dough, making it suitable for bakers.

The series also incorporates a variety of modern technologies to enhance usability. The one-touch operation with a simple control panel allows users to toggle between different functions seamlessly. Moreover, the dual-purpose pusher features a feed tube that accommodates whole fruits and vegetables, facilitating easier food prep. This design minimizes prep work while maximizing efficiency.

Safety is a top priority in the Cuisinart 11-Cup Series, featuring a lock mechanism that ensures the bowl is securely in place before operation. The compact design makes it easy to store and maneuver in the kitchen, while the two-piece cover and removable parts are dishwasher-safe, providing effortless cleanup.

Overall, the Cuisinart 11-Cup Series combines power, versatility, and safety to create a food processor that stands out in its category. With its array of features and advanced technologies, it is positioned as an essential tool for preparing a wide range of dishes, catering to the diverse culinary needs of home cooks and professionals alike. Whether you are chopping, slicing, shredding, or mixing, the Cuisinart 11-Cup Series is designed to make your cooking experience efficient and enjoyable.
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