Cuisinart BRK-300 manual Roasted Asparagus, Butternut Squash Potato Gratin

about 20 minutes, until crust is nicely browned and cheese has fully melted on top.

Carefully, remove the pizza from the oven. Cut into slices and serve immediately.

Nutritional information per serving:

Calories 161 (41% from fat) • carb. 18g • pro. 7g

•fat 7g • sat. fat 2g • chol. 11mg • sod. 155mg

•calc. 86mg • fiber 1g

Pizza with Sun-dried Tomatoes, Artichokes, Goat Cheese and Fresh Mozzarella

Makes one 12-inch pizza

	yellow cornmeal for dusting
¹∕³	recipe whole wheat pizza dough
	extra virgin olive oil for brushing

2tablespoons sun-dried tomatoes packed in oil, chopped

1can (15 ounces) artichoke hearts, drained and dried thoroughly and quartered

5 basil leaves

3ounces fresh goat cheese (like Montrachet)

2 ounces fresh mozzarella, sliced

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 entire surface of the dough with olive oil. Scatter the chopped sun-dried tomatoes and artichoke heart quarters over the surface of the pizza dough, leaving a

1-inch border around the outside. Tear the basil leaves in pieces and scatter over the toppings. Add liberal dollops of goat cheese evenly over the surface of the pizza. Place mozzarella slices evenly over surface of pizza as well.

Carefully transfer the prepared pizza to the stone in the preheated brick oven (a pizza peel may be helpful). Bake for about 20 minutes, until crust is nicely

browned and the cheese has melted. Carefully, remove the pizza from the oven. Cut into slices and serve immediately.

Nutritional information per serving:

Calories 140 (35% from fat) • carb. 17g • pro. 6g

•fat 5g • sat. fat 3g • chol. 10mg • sod. 273mg

•calc. 58mg • fiber 2g

Roasted Asparagus

Asparagus is delicious roasted, plus it is

very simple to prepare.

Makes 4 servings

1pound asparagus

1teaspoon olive oil

¼ teaspoon kosher salt

¼ teaspoon crushed black pepper

Preheat Cuisinart™ Brick Oven to 425°F on the convection bake or bake setting with rack in position B.

Wash and thoroughly dry asparagus. Trim the rough ends off of the asparagus.

Place asparagus in a mixing bowl and toss with the teaspoon of olive oil, salt and pepper.

Line up asparagus on the baking sheet and bake on the upper rack for 10 to 15 minutes, until the asparagus is tender.

Serve immediately.

Nutritional information per serving:

Calories 36 (28% from fat) • carb. 5g • pro. 3g

•fat 1g • sat. fat 0g • chol. 0mg • sod. 86mg

•calc. 24mg • fiber 2g

Butternut Squash and

Potato Gratin

A nice twist to a great traditional side dish.

Makes 6 to 8 servings

cooking spray

1cup heavy cream

2cloves garlic, crushed and peeled

1branch fresh rosemary

4ounces Gruyère cheese

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