Cuisinart BRK-300 manual Classic Neapolitan Pizza, Pizza Bianca

halved

½cup fresh basil, torn into pieces

6 ounces fresh mozzarella, torn into pieces

Preheat 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 and stretch dough to desired shape to fit baking tray. Brush liberally with olive oil. Place baking tray on top of preheated stone and bake for about 10 minutes, or until dough is lightly golden.

Remove dough from oven. Brush dough with olive oil. Arrange tomatoes and basil evenly around the dough. Top with the mozzarella. Return to preheated oven and bake an additional 15 to 20 minutes, or until desired doneness has been achieved.

Nutritional information per serving:

Calories 355 (32% from fat) • carb. 48mg

•pro. 12g • fat 13g • sat. fat 3g • chol. 12mg

•sod. 357mg • calc. 157mg • fiber 2g

Classic

Neapolitan Pizza

Makes one 12-inch pizza

	yellow cornmeal for dusting
¹∕³	recipe pizza dough
1	tablespoon extra virgin olive oil
8	ounces fresh mozzarella, sliced
10	large basil leaves,
	or about 20 small leaves
¾	cup pizza sauce

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. Brush the outer edge of 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

2ounces Parmesan, grated

2medium cloves garlic, finely chopped

1pinch kosher or sea salt

½ teaspoon freshly ground black pepper

yellow cornmeal for dusting

¹∕³ recipe pizza dough

1 tablespoon extra virgin olive oil

8 ounces 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.

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