Cuisinart 07CU26323, BRK Series Pizza Bianca, Pizza with Italian Sweet Sausage Garlic Spinach

the dough with olive oil. Lay the mozzarella evenly on the dough, leaving a 1-inch border. Scatter the basil on top of the cheese and then finish with a layer of sauce.

Carefully transfer prepared pizza to the stone in the preheated brick oven (a pizza peel may be helpful). Bake for about 20 minutes, until the dough is nicely browned and the cheese is completely melted. Remove the pizza from the oven. Cut into slices and serve immediately.

Nutritional information per serving:

Calories 176 (45% from fat) • carb. 16g • pro. 8g fat 9g • sat. fat 4g • chol. 22mg • sod. 207mg calc. 155mg • fiber 1g

Pizza Bianca

A favorite for all cheese lovers.

Makes one 12-inch pizza

1½ cups ricotta

2 ounces Parmesan, grated

2medium cloves garlic, finely chopped

1 pinch kosher or sea salt

½teaspoon freshly ground black pepper

yellow cornmeal for dusting

¹∕³ recipe pizza dough

1tablespoon extra virgin olive oil

8ounces mozzarella, shredded

Preheat the Cuisinart™ Brick Oven to 425°F on the convection bake or bake setting fitted with the baking stone on a rack in position A. Preheat stone for at least 30 minutes.

In a medium-sized bowl, mix the ricotta, Parmesan, garlic, salt and pepper until well combined. Reserve.

Roll out dough on a cornmeal-dusted surface into a 12-inch circle. Brush the outer edge of the dough with olive oil. Spread the ricotta mixture evenly over the dough, leaving a 1- inch border. Top the ricotta with mozzarella.

Carefully transfer the prepared pizza to the stone in the preheated brick oven (a pizza peel may be helpful). Bake for about 20 minutes, or until the dough is nicely browned and the cheese is completely melted and bubbling on top. Carefully remove the pizza from the oven. Cut into slices and serve immediately.

Nutritional information per serving:

Calories 286 (53% from fat) • carb. 17g • pro. 16g fat 17g • sat. fat 9g • chol. 51mg • sod. 434 mg calc. 346mg • fiber 1g

Pizza with Italian Sweet

Sausage and

Garlic Spinach

Makes one 12-inch pizza

2 teaspoons olive oil

6ounces fresh Italian sweet sausage, casings removed

3 to 4 cloves garlic, finely chopped

8packed cups fresh spinach, washed and dried

¼teaspoon kosher salt

¼teaspoon crushed red pepper

¼cup dry white wine

	yellow cornmeal for dusting
¹∕³	recipe pizza dough

½cup pizza sauce

8ounces mozzarella, shredded

1ounce Parmesan, grated

extra virgin olive oil for brushing

Heat olive oil in a 12-inch skillet over medium heat. When oil shimmers across the pan add the sausage. Break up sausage into small pieces with a wooden spoon while it is cooking. Once sausage is completely cooked through, remove from pan and reserve.

Pour off all but 1 teaspoon of fat and add the chopped garlic to the pan and place over medium low heat. Stir for one minute, until garlic is fragrant, being careful not to burn. Stir in spinach until wilted and add the salt and crushed red pepper. Stir in the white wine, scraping up any browned bits that have been left behind in the pan. Continue cooking over medium heat until wine has been almost completely reduced. Remove from heat and reserve.

Preheat the Cuisinart™ Brick Oven to 425°F on the convection bake or bake setting fitted with the baking stone on a rack in position A. Preheat stone for at least 30 minutes.

Roll out dough on a cornmeal-dusted surface into a 12-inch circle. Pour pizza sauce in the middle of the dough and spread out over the circle, leaving a

1-inch border. Place reserved sausage

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