Pizza

Pesto, Cheese & Fresh Tomato Pizza

Homemade pesto and fresh, ripe tomatoes make this a great summertime pizza.

Makes one 14-inch pizza or two 9-inch pizzas, to serve 4

Pizza Dough, p. 27

1/2 pound firm but ripe plum tomatoes

1/2 ounce Reggiano Parmesan,

cut in 1/2-inch cubes

2ounces fresh mozzarella, very well chilled

1-1/2 ounces Italian fontina cheese, very well chilled

3 tablespoons pesto, p. 30

1teaspoon extra virgin olive oil Cornmeal for dusting the peel or pan

Prepare the Pizza Dough and let rise. Position the top rack of the oven about 8 inches from the top. If using a baking stone, place it on the rack. Preheat the oven to 500˚ F.

Bring 6 cups of water to a boil in a medium saucepan. Cut a shallow “x” in the bottom of each tomato. Blanch the tomatoes in the boiling water for 30 seconds, then immediately plunge them into a bowl of iced water. When cool, slip the skins off. Slice the stem end off each tomato; set aside.

Insert the metal blade. With the machine running, drop the Parmesan cheese cubes down the feed tube. Process 15 seconds; leave in bowl. Insert the shredding disc. Use medium pres- sure to shred the mozzarella and fontina. Remove the cheeses to a bowl; toss to combine and reserve. Insert the slicing disc. One at a time, place the tomatoes in the small feed tube. Use very light pressure to slice. Place the sliced tomatoes on a triple thick layer of paper tow- els to drain.

When the dough has risen, punch down; use as is or divide into 2 equal balls. Let rest 10 minutes. Roll the dough out to size. Place on a baker’s peel that has been sprinkled with corn meal, or on a perforated pizza pan, a pizza screen or baking sheet without sides that has been sprinkled with corn meal. Brush the edges with the olive oil, then using an offset spatula, spread the pizza to 3/4 inch of the edges with the pesto sauce, using 3 tablespoons on the

14-inch pizza or 1-1/2 tablespoons on each 9-inch pizza. Sprinkle the pizza(s) with the shred- ded cheeses. Top with the drained, sliced tomatoes.

Carefully slide the pizza onto the stone (position the peel over the back edge of the stone, and use a rocking motion to shake and slide the pizza off the peel onto the stone), or place the pan in the hot oven. Bake the pizza for 5 minutes, then rotate it front to back for even bak- ing. Bake for another 3 to 6 minutes, until the pizza is bubbly and the edges of the dough are golden brown, puffed and crispy. Remove from the oven and let rest on a rack for 2 to 3 min- utes before slicing.

Preparation: 1 hour for the pizza dough (recipe, p. 27); then 20 minutes plus 12 minutes to bake

Nutritional analysis per serving:

Calories 365 (from fat 33%) • carb. 46g • pro. 15g • fat 13g

sat. fat 5g • chol. 21mg • sod. 678mg • fiber 2g

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Cuisinart DLC-2007 manual Pesto, Cheese & Fresh Tomato Pizza
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DLC-2007 specifications

The Cuisinart DLC-2007 is a well-regarded food processor, known for its versatility and efficiency in the kitchen. Designed for both novice and experienced chefs, this model combines innovative technology with practical features to streamline food preparation processes.

One of the standout features of the Cuisinart DLC-2007 is its powerful 600-watt motor. This robust motor provides ample strength to handle various ingredients, from tough vegetables to soft fruits, making it suitable for a wide range of culinary tasks. Coupled with an extra-large feed tube, the processor allows for the easy addition of larger food items, minimizing the need for pre-cutting and enhancing convenience.

The DLC-2007 comes equipped with a range of stainless steel blades and discs that cater to different functions. This includes a sharp slicing disc for precise cuts, a shredding disc for grating cheese or vegetables, and a mixing blade that effectively processes dough and purées. These components are durable and designed to maintain sharpness, ensuring optimal performance over time.

One of the key technologies integrated into the Cuisinart DLC-2007 is its patented interlocking design. This safety feature ensures that the processor only operates when the bowl and lid are correctly locked in place, preventing accidental operation and enhancing user safety. In addition to this, the processor boasts an easy-to-clean design; all removable parts are dishwasher safe, simplifying the cleaning process.

The user-friendly controls on the DLC-2007 include a simple on/off pulse function, allowing for precise control over food textures. Users can easily process ingredients to their desired consistency, whether they need a coarse chop or a fine purée. This flexibility is particularly beneficial for creating varied textures in dishes, from chunky salsas to smooth sauces.

Size-wise, the Cuisinart DLC-2007 is designed with practicality in mind. Its compact design makes it easy to store, while still offering a generous capacity of 7 cups. This means users can prepare meals for families or small gatherings without the need for multiple batches.

In summary, the Cuisinart DLC-2007 is a powerful, versatile food processor that stands out for its efficient motor, range of cutting tools, safety features, and ease of use. Whether you're chopping, slicing, shredding, or mixing, this food processor is built to meet the demands of any cooking enthusiast. Its combination of advanced technology and thoughtful design makes it a valuable addition to any kitchen.
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