Pizzas

Pesto, Cheese & Fresh Tomato Pizza

Homemade pesto and fresh, ripe tomatoes from the garden

make this a great summertime pizza.

Makes two 12 -14 inch (30 - 35cm) pizzas or four 8 - 9 inch (20 - 22cm) pizzas, to serve 6.

Preparation: 1 hour for the pizza dough (Cuisinart recipe, p. 33);

20 minutes plus 12 minutes baking and resting time.

pizza dough (p. 33)

2

ounces (55g) Italian Fontina cheese

12 ounces (340g) firm but ripe plum tomatoes

4

tablespoons (60ml) pesto

1/2 ounce (15g) Reggiano Parmesan, cut in

2

teaspoons (10ml) extra virgin olive oil

 

1/2-inch (1.25cm) cubes

Cornmeal for dusting the peel or pan

 

 

3

ounces (85g) fresh mozzarella, well

 

 

 

chilled

 

 

Prepare the pizza dough and let rise. Position the top rack of the oven about 8 inches (20cm) from the top. If using a baking stone, place it on the rack. Preheat the oven to 500° F (260°C).

Bring 6 cups (1.5L) of water to a boil in 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 small feed tube; process 15 seconds and leave in bowl. Insert the shredding disc and shred the mozzarella and fontina. Remove the cheese to a bowl; toss to combine, and reserve. Insert the slicing disc. Place the tomatoes in the small feed tube one at a time, and slice, using light pressure. Place the sliced tomatoes on a triple thick layer of paper towels to drain.

When the dough has risen, punch down and divide into 2 or 4 equal balls. Let rest 10 min- utes. Roll the dough out to size. Place on a baker’s peel that has been sprinkled with corn- meal. Brush the edges with the olive oil. Using an offset spatula, spread the pizza to 3/4 inch (2cm) of the edges with the pesto sauce, using 3 tablespoons (45ml) on each 14-inch (35cm) pizza or 1-1/2 tablespoons (20ml) on each 9-inch (22cm) pizza. Divide the shredded cheeses evenly and sprinkle on the pizzas. 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 baking. 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 minutes before slicing.

Nutritional analysis per serving:

Calories 367 (from fat 35%) • pro 14g • carbo. 45g • fat 15g

sat. fat 6g • chol. 25mg • sod. 723mg • fiber 3g

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Cuisinart DLC-2011C manual Pizzas, Pesto, Cheese & Fresh Tomato Pizza, Tablespoons 60ml pesto
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DLC-2011C specifications

The Cuisinart DLC-2011C is a premium food processor that has earned its reputation for versatility and performance in the kitchen. Designed to simplify food preparation, this powerful appliance comes equipped with a robust motor and a range of features that make it an essential tool for both novice cooks and experienced chefs.

One of the standout characteristics of the DLC-2011C is its 11-cup capacity bowl, allowing for large batches of food to be processed at once. Whether you’re chopping, slicing, or pureeing, the spacious bowl provides ample room. The bowl is constructed from durable BPA-free plastic, ensuring longevity while maintaining food safety standards.

This food processor comes with multiple stainless steel blades and discs, which are engineered to deliver precision and efficiency. The stainless steel chopping/mixing blade is ideal for a variety of tasks, from mixing dough to grinding meats, while the slicing disc allows users to create uniform slices of fruits and vegetables. The reversible shredding disc also contributes to versatility, giving the ability to shred cheese, carrots, and more with ease.

Incorporating Cuisinart's patented technology, the DLC-2011C features a bowl and lid design that ensures a tight seal, minimizing spills and messes. The safety-locking system prevents the processor from operating unless the bowl and lid are securely in place, ensuring safe use at all times.

Control is a key aspect of the Cuisinart DLC-2011C. With a simple yet effective interface, users can easily switch between on, off, and pulse functions. The pulse feature enables short bursts of processing, providing greater control over food consistency, especially for delicate tasks like chopping herbs or nuts.

Maintenance and cleaning are also user-friendly, as the removable parts are dishwasher-safe, making cleanup hassle-free after preparing meals.

In summary, the Cuisinart DLC-2011C stands out in the realm of food processors due to its well-designed features, efficient technology, and practical characteristics. It not only saves time in food preparation but also enhances the overall cooking experience, making it a valuable addition to any kitchen. With its robust performance and high-quality construction, it promises reliability that meets the demands of today’s culinary enthusiasts.
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