Cuisinart 11-Cup Series manual Pizza Margherita, Some of the best things in life are the simplest

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Pizza Margherita

Some of the best things in life are the simplest.

Makes three 12 - 14 inch pizzas

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

20 minutes plus 12 minutes baking and resting time

1

recipe Pizza Dough, p. 35

1

cup Simple Tomato Sauce, p. 49,

9

ounces fresh mozzarella, well chilled

 

reduced version for pizza

1-1/2 tablespoons extra virgin olive oil

 

 

27

fresh basil leaves, washed and dried

 

 

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.

Insert the shredding disc. Use medium pressure to shred the mozzarella. Remove and reserve. Stack 12 basil leaves; roll, then use a knife to thinly slice. Repeat with the remaining leaves. This is called a chiffonade. Reserve.

When the dough has risen, punch down and divide into 2 or 4 equal balls. Let rest 10 min- utes. Roll the dough out to size. Place on a baker’s peel that has been sprinkled with corn- meal, or on a perforated pizza pan, a pizza screen or baking sheet without sides that has been sprinkled with cornmeal. Brush edges with the olive oil. Using an offset spatula, spread 1/3 cup of the reduced Simple Tomato Sauce evenly over each 12-inch pizza, or spread

2-1/2 tablespoons of the sauce on each 6-inch pizza. Sprinkle each pizza with one quarter of the basil chiffonade, then sprinkle each pizza evenly with one half of the shredded mozzarella.

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 into 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 pizza is bubbly, and the edges of the dough are golden brown, puffed and crispy. Remove from the oven, sprinkle with the remaining fresh basil chiffonade, and let rest on a rack for 2 to 3 minutes before slicing.

Nutritional analysis per serving:

Calories 313 (from fat 28%) • pro 12g • carbo 44g • fat 9g

sat. fat 4g • chol. 22mg • sod. 727mg • fiber 2g

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Contents Instruction Booklet Recommended work bowl capacity for various foods Yielding two 1-1/4 pound loavesFor custom recipes Important Unpacking Instructions Table of Contents Cleaning Getting ReadyBlades are sharp. Handle them carefully OperationIntroduction Quick breads, muffins, and biscuits Blade OperationDisc Operation Press the OFF button when finished On ContinuousDough Button Prepare the dough ingredients and place in work bowlTo chop raw fruits and vegetables To purée fruits and cooked vegetablesFirst, cut the food into To dislodge foodTo chop parsley and other fresh herbs To chop meat, poultry, fish and seafoodTo purée meat, poultry, fish and seafood To chop nutsTo make mayonnaise To beat egg whitesTo whip cream To make crumbs and crumb crustsTo make cake mix TipWhole peppers are an exception Large fruits like pineappleRemove the slicing or shredding disc Small, round fruits and vegetablesLong fruits Vegetables Small amounts of foodHard, at room temperature Cooked meat and poultryUncooked meat and poultry Salami and other sausagesUsing the right blade Machine capacityMeasuring the flour Proofing the yeastProcessing dry ingredients Adding liquidsKneading bread dough Kneading sweet doughDough doesn’t clean inside of work bowl Blade rises in work bowlDough feels tough after kneading Soft dough or liquid leaks onto base of food processorMotor slows down Blade doesn’t incorporate ingredientsMetal dough blade rises in work bowl Keep your food processor ready to use on a kitchenTechnical Data California Residents only Recipe Table of Contents Appetizers Fresh Tomato and Corn SalsaRoasted Garlic and Red Pepper Spread Try this salsa on grilled chicken or seafoodHummus Roasted Shallot & Herb HummusJalapeño Jack Wafers Preparation 15 MinutesSmall onion Cup all-purpose flourTurkey Sausage & Sun-Dried Tomato Puff Pastry Pinwheels Do-ahead prep makes these perfect for entertainingShallot 1-1/2 ounce peeled and trimmed Egg wash 1 egg + 2 tablespoons water, beaten togetherSpinach, Feta & Artichoke Stuffed Mushrooms For a savory side dish, use this stuffing in portobellosClove garlic Shallot, about 1 ounce, peeled Teaspoon Herbes de ProvenceSoups Butternut Squash Bisque with Roasted Cremini MushroomsMakes eight 7-ounce servings Preparation 40 to 45 minutes Teaspoon freshly ground pepper 1/2 cup half-and-halfChilled Roasted Red Bell Pepper & Corn Soup Gazpacho Inch pieces Teaspoon kosher saltFresh cilantro for garnish, if desired Medium tomatoes, cored, cut intoQuick Breads Cranberry Orange BreadBanana Nut Bread Almond-Pear Bread Almonds and pears combine to make this rich, moist tea breadYeast Breads Challah BraidCup warm water 105˚ 115˚F Large egg Tablespoon waterCheese Bread Cups unbleached all-purpose flourClassic Cuisinart White Bread Spoil your family with homemade breadPizza Dough Artisan Breads Basic Artisan BreadVariation To make baguettesOlive and Rosemary Country Loaf Adapted from Charles van OverSimple Wheat Starter Ounces unbleached flourOunces whole wheat flour Multi-Grain Sandwich Loaf Makes one 24-ounce loafFarm House Bread Makes two long loavesEntrées Salmon and Pesto Potatoes en Papillote PestoShrimp & Ginger Stuffed Sole Pizzas Pesto, Cheese & Fresh Tomato PizzaTablespoons Pesto, p Ounce Reggiano ParmesanFive Cheese Pizza Bianco Ounces fontina, well chilledChives, cut in 1-inch lengths Well chilledPizza Margherita Some of the best things in life are the simplestReduced version for pizza Roasted Pepper, Chevre & Mozzarella Calzone Make ahead for a picnic or tailgating partyWashed and dried Cornmeal for sprinkling Sauces & Dressings Simple Tomato SauceCranberry Relish with Toasted Walnuts Creamy Chevre & Peppercorn DressingCreamy and tangy, perfect for crisp romaine Herbed Balsamic Vinaigrette Basic Mayonnaise Teaspoon sugarTzatziki Sauce Teaspoons fresh marjoram leaves or 1 teaspoon driedSides French Cut Green Beans with ShallotsAsian Slaw with Peanut Dressing Roasted Garlic and Parmesan Twice Baked Potatoes Cup evaporated skim milkTeaspoon ground white pepper Teaspoon salt At room temperature Savory Sweet Potatoes with Onions & CurrantsCup maple syrup Cups 6 ounces lightly At room temperature Toasted hazelnuts DessertsHazelnut Butter Cookies Pound unsalted butterDouble Chocolate Chunk Cookies Chocolate heavenLemon Ginger Biscotti Delicious with coffee or teaOr Callebaut, broken up, chilled Remove and reserveBasic Cheesecake Creamy, smooth and simple to prepareCarrot Cake White Chocolate Cream Cheese FrostingThaw at room temperature for an hour before using Basic Flaky Pastry DoughTo 8 tablespoons ice water Old World Apple Crumb Pie Creamy apple pie with crunchy, crumb toppingMakes 1 10-inch pie, 12 servings Preheat the oven to 375 FDeep-Dish Pear and Apple Pie Each, peeled, cored and quartered JuiceCup real maple syrup Preheat the oven to 400˚FDark Chocolate Truffles Chocolate lover’s dream come trueCocoa Scrape the work bowlIB-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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