Cuisinart DLC-2011BKWBN manual Pizzas, Pesto, Cheese & Fresh Tomato Pizza, Tablespoons Pesto, p

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Pizzas

Pesto, Cheese & Fresh Tomato Pizza

Homemade pesto and fresh, ripe tomatoes from the garden

make this a great summertime pizza.

Makes two 12 - 14 inch pizzas or four 8 - 9 inch pizzas, to serve 6

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

20 minutes plus 12 minutes baking and resting time

Pizza Dough, p. 35

2

ounces Italian Fontina cheese

12

ounces firm but ripe plum tomatoes

4

tablespoons Pesto, p. 43

1/2

ounce Reggiano Parmesan,

2

teaspoons extra virgin olive oil

 

cut in 1/2-inch cubes

Cornmeal for dusting the peel or pan

3

ounces fresh mozzarella, well chilled

 

 

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.

Bring 6 cups of water to a boil in medium saucepan. Cut a shallow “x” in the bottom of each tomato. Blanch the tomatoes in the boiling water for 30 seconds, then immediately plunge them into a bowl of iced water. When cool, slip the skins off. Slice the stem end off each tomato; set aside.

Insert the metal blade. With the machine running, drop the Parmesan cheese cubes down the small feed tube; process 15 seconds and leave in bowl. Insert the shredding disc and shred the mozzarella and fontina. Remove the cheese to a bowl; toss to combine, and reserve. Insert the slicing disc. Place the tomatoes in the small feed tube one at a time, and slice, using light pressure. Place the sliced tomatoes on a triple thick layer of paper towels to drain.

When the dough has risen, punch down and divide into 2 or 4 equal balls. Let rest 10 minutes. Roll the dough out to size. Place on a baker’s peel that has been sprinkled with cornmeal. Brush the edges with the olive oil. Using an offset spatula, spread the pizza with the pesto sauce to 3/4 inch of the edges, using 3 tablespoons on each 14-inch pizza or 1-1/2 table- spoons on each 9-inch pizza. Divide the shredded cheeses evenly and sprinkle on the pizzas. Top with the drained sliced tomatoes.

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

Nutritional analysis per serving:

Calories 367 (from fat 35%) • pro 14g • carbo. 45g • fat 15g

sat. fat 6g • chol. 25mg • sod. 723mg • fiber 3g

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Contents Instruction Booklet Yielding two 1-1/4 pound loaves Recommended work bowl capacity for various foodsFor custom recipes Important Unpacking Instructions Table of Contents Blades are sharp. Handle them carefully CleaningGetting Ready OperationIntroduction Blade Operation Quick breads, muffins, and biscuitsDisc Operation Dough Button Press the OFF button when finishedOn Continuous Prepare the dough ingredients and place in work bowlFirst, cut the food into To chop raw fruits and vegetablesTo purée fruits and cooked vegetables To dislodge foodTo purée meat, poultry, fish and seafood To chop parsley and other fresh herbsTo chop meat, poultry, fish and seafood To chop nutsTo whip cream To make mayonnaiseTo beat egg whites To make crumbs and crumb crustsWhole peppers are an exception To make cake mixTip Large fruits like pineappleLong fruits Vegetables Remove the slicing or shredding discSmall, round fruits and vegetables Small amounts of foodUncooked meat and poultry Hard, at room temperatureCooked meat and poultry Salami and other sausagesMeasuring the flour Using the right bladeMachine capacity Proofing the yeastKneading bread dough Processing dry ingredientsAdding liquids Kneading sweet doughDough feels tough after kneading Dough doesn’t clean inside of work bowlBlade rises in work bowl Soft dough or liquid leaks onto base of food processorMetal dough blade rises in work bowl Motor slows downBlade doesn’t incorporate ingredients Keep your food processor ready to use on a kitchenTechnical Data California Residents only Recipe Table of Contents Roasted Garlic and Red Pepper Spread AppetizersFresh Tomato and Corn Salsa Try this salsa on grilled chicken or seafoodHummus Roasted Shallot & Herb HummusSmall onion Jalapeño Jack WafersPreparation 15 Minutes Cup all-purpose flourShallot 1-1/2 ounce peeled and trimmed Turkey Sausage & Sun-Dried Tomato Puff Pastry PinwheelsDo-ahead prep makes these perfect for entertaining Egg wash 1 egg + 2 tablespoons water, beaten togetherClove garlic Shallot, about 1 ounce, peeled Spinach, Feta & Artichoke Stuffed MushroomsFor a savory side dish, use this stuffing in portobellos Teaspoon Herbes de ProvenceMakes eight 7-ounce servings Preparation 40 to 45 minutes SoupsButternut Squash Bisque with Roasted Cremini Mushrooms Teaspoon freshly ground pepper 1/2 cup half-and-halfChilled Roasted Red Bell Pepper & Corn Soup Fresh cilantro for garnish, if desired GazpachoInch pieces Teaspoon kosher salt Medium tomatoes, cored, cut intoQuick Breads Cranberry Orange BreadBanana Nut Bread Almond-Pear Bread Almonds and pears combine to make this rich, moist tea breadCup warm water 105˚ 115˚F Large egg Yeast BreadsChallah Braid 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 OverOunces unbleached flour Simple Wheat StarterOunces 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 Tablespoons Pesto, p PizzasPesto, Cheese & Fresh Tomato Pizza Ounce Reggiano ParmesanChives, cut in 1-inch lengths Five Cheese Pizza BiancoOunces fontina, well chilled Well chilledSome of the best things in life are the simplest Pizza MargheritaReduced version for pizza Make ahead for a picnic or tailgating party Roasted Pepper, Chevre & Mozzarella CalzoneWashed and dried Cornmeal for sprinkling Sauces & Dressings Simple Tomato SauceCreamy Chevre & Peppercorn Dressing Cranberry Relish with Toasted WalnutsCreamy 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 Cup evaporated skim milk Roasted Garlic and Parmesan Twice Baked PotatoesTeaspoon ground white pepper Teaspoon salt Savory Sweet Potatoes with Onions & Currants At room temperatureCup maple syrup Hazelnut Butter Cookies Cups 6 ounces lightly At room temperature Toasted hazelnutsDesserts Pound unsalted butterDouble Chocolate Chunk Cookies Chocolate heavenOr Callebaut, broken up, chilled Lemon Ginger BiscottiDelicious with coffee or tea Remove and reserveBasic Cheesecake Creamy, smooth and simple to prepareCarrot Cake White Chocolate Cream Cheese FrostingBasic Flaky Pastry Dough Thaw at room temperature for an hour before usingTo 8 tablespoons ice water Makes 1 10-inch pie, 12 servings Old World Apple Crumb PieCreamy apple pie with crunchy, crumb topping Preheat the oven to 375 FCup real maple syrup Deep-Dish Pear and Apple PieEach, peeled, cored and quartered Juice Preheat the oven to 400˚FCocoa Dark Chocolate TrufflesChocolate lover’s dream come true Scrape the work bowlIB-3622E

DLC-2011WWBN-1, DLC-2011WBCN, DLC-2011BKWBN, DLC-2011WBC, DLC-2011BKWB specifications

The Cuisinart DLC-2011 series food processors, including the DLC-2011WBN-1, DLC-2011WB, DLC-2011BKWB, DLC-2011WBC, and DLC-2011BKWBN, are renowned for their innovative technology and practical features that cater to both novice cooks and seasoned chefs.

These food processors are designed to simplify cooking tasks, turning laborious food preparation into a seamless experience. With a powerful 600-watt motor, the DLC-2011 series ensures that even tough ingredients are processed with efficiency. The 11-cup capacity is generous enough for a variety of tasks from chopping vegetables to mixing dough, making it an ideal kitchen companion for meal prep.

One of the standout features of the DLC-2011 series is its easy-to-use control system. The processor comes equipped with a simple pulse control and an on/off switch, allowing for precise processing. The inclusion of a stainless steel chopping/mixing blade, along with a slicing disc and a shredding disc, enhances versatility, providing users with multiple options for their culinary creations.

Safety is a priority in the design of these processors, as they include a locking lid and an auto shut-off feature that ensures safe operation. The wide mouth feed tube accommodates whole fruits and vegetables, eliminating the need for pre-cutting, which saves valuable time in the kitchen.

The DLC-2011 series boasts a sleek aesthetic, available in colors that complement any kitchen decor. The durable construction enhances longevity, while the dishwasher-safe parts (excluding the motor base) promote easy cleaning, making maintenance a breeze.

In terms of technology, Cuisinart employs a reliable and efficient motor system that optimizes performance while minimizing noise. Additionally, the precision-engineered components work in harmony to deliver consistent results with every use.

Users will appreciate the versatility of these food processors, as they can handle a wide range of tasks such as chopping, slicing, grating, mixing, and pureeing. Whether preparing a large family meal or experimenting with new recipes, the Cuisinart DLC-2011 series is designed to enhance culinary creativity and efficiency, making it a must-have tool for any kitchen enthusiast.
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