Cuisinart BRK-300 manual Pizza with Italian Sweet Sausage Garlic Spinach, Veggie Pizza

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

³recipe pizza dough

½cup pizza sauce¹∕

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 almost completely evaporated. 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 and garlic spinach evenly over pie. Scatter mozzarella and Parmesan evenly over pie as well. Brush olive oil along the border.

Carefully transfer the prepared pizza to the stone in the preheated brick oven (a pizza peel may be helpful). Bake until the crust is golden and the cheese is melted, about 15 to 20 minutes. Using the pizza peel, remove the pizza from the oven. Cut into slices and serve immediately.

Nutritional information per serving:

Calories 298 (48% from fat) • carb. 23g • pro. 14g

•fat 16g • sat. fat 7g • chol. 41mg • sod. 527 mg

•calc. 259mg • fiber 2g

Veggie Pizza

Makes one 12-inch pizza

2tablespoons olive oil, divided

2large cloves garlic, finely chopped

2cups mixed bell peppers, sliced

1cup mushrooms, sliced 1½ tablespoons fresh basil

yellow cornmeal for dusting

¹∕³	recipe pizza dough
²∕³	cup pizza sauce
4	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.

Heat a large sauté pan with 1 tablespoon of olive oil over medium heat. When hot, add the garlic, peppers, mushrooms and basil and cook until peppers are bright and slightly softened.

Roll out dough on a cornmeal-dusted surface into a 12-inch circle. Brush the outer edge of the dough with olive oil. Pour pizza sauce in the middle of the dough and spread out over the circle, leaving a 1-inch border. Evenly scatter mozzarella, and top with vegetables.

Carefully transfer the prepared pizza to the stone in the preheated brick oven (a pizza peel may be helpful). Bake for

12