Cuisinart BRK-300 manual Pizza Dough, Grape Tomato Margherita Pizza

With the machine running, slowly pour the liquid through the feed tube. Process until a dough ball forms. Continue to let the machine run another minute to knead.

Place the dough in a lightly floured sealable plastic bag. Let rise in a warm place until doubled in size, about 45 minutes to 1 hour.

Preheat Cuisinart™ Brick Oven to 400°F on the convection bake or bake setting fitted with the baking stone on a rack in position A. Lightly coat the baking sheet with a non- stick cooking spray.

Turn the dough out onto a floured surface. Roll out into a rectangle and then fit onto the prepared pan, stretching the ends of the dough to meet the edges of the baking tray. Using your fingers, make indentations in the dough over the entire surface. Brush the dough with the remaining olive oil, and sprinkle the salt and rosemary to cover. Cover with plastic wrap and let rise until puffy, about 20 minutes

Bake until golden and crisp, about 20 to

25 minutes. Let cool slightly on wire rack.

Nutritional information per serving:

Calories 131 (23% from fat) • carb. 22g • pro. 3g

•fat 3g • sat. fat 0g • chol. 0mg • sod. 224mg

•calc. 10mg • fiber 1g

Making pizza is easy in the Cuisinart™ Brick Oven.

For best results, we recommend baking pizzas and focaccia directly on the baking stone. Always preheat the stone.

We strongly recommend using a pizza peel dusted with cornmeal to place or remove pizza in or out of the brick oven.

If a peel is not available, carefully place the pizza directly on the preheated stone dusted with cornmeal or prepare and bake pizza

in the provided baking tray, both methods produce excellent results.

To prepare in baking tray: Roll and stretch dough to desired shape to fit baking tray. Brush with olive oil and top accordingly.

Place baking tray directly on preheated stone.

Pizza Dough

This dough freezes very well.

Makes three 12-inch pizzas – 24 servings

2¼ teaspoons active dry yeast

1teaspoon granulated sugar

½ cup warm (105°-110°) water

4cups unbleached, all-purpose flour, plus more for dusting

1½ teaspoons kosher salt

1tablespoon extra virgin olive oil

1cup cold water

Dissolve the yeast and sugar in the warm water. Let stand 3 to 5 minutes, or until the mixture gets foamy.

Place the flour, salt and olive oil in the work bowl of a Cuisinart® Food Processor fitted with the dough blade. Pulse about 5 times to mix; scrape down the sides of the bowl.

Add the cold water to the yeast mixture. With the motor running, slowly pour the liquid yeast mixture through the feed tube. Process until a dough ball forms. Continue to let the machine run for an additional minute to knead. Dough will be slightly sticky.

Lightly dust a sealable plastic bag with flour. Dust dough with flour. Place the dough into the floured bag; squeeze out all of the air and seal. Let rise in a warm place for 45 minutes to 1 hour.

Nutritional information per serving (based on 1 slice

pizza assuming 8 slices per pie):

Calories 228 (9% from fat) • carb. 44g • pro. 7g

•fat 2g • sat. fat 0g • chol. 0mg • sod. 253mg

•calc. 12mg • fiber 2g

Grape Tomato

Margherita Pizza

So easy to prepare – let the kids help

put on the toppings.

Makes three 12-inch pizzas, or eight 4-inch pizzas

1 recipe pizza dough

¼cup extra virgin olive oil

22⁄3 cups grape/cherry tomatoes,

10