Pizza Margherita

Some of the best things in life are the simplest.

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.

1

recipe pizza dough (p. 33)

2/3

cup (170ml) simple tomato sauce (p.41),

6

ounces (170g) fresh mozzarella, well

 

reduced version for pizza

 

 

 

chilled

1

tablespoon (15ml) extra virgin olive oil

18

fresh basil leaves, washed and dried

 

 

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).

Insert the shredding disc. Use medium pressure to shred the mozzarella. Remove and reserve. Stack 12 basil leaves; roll, then use a knife to thinly slice. Repeat with the remaining leaves. This is called a chiffonade. Reserve.

When the dough has risen, punch down and divide into 2 or 4 equal balls. Let rest 10 minutes. Roll the dough out to size. Place on a baker’s peel that has been sprinkled with cornmeal, or on a perforated pizza pan, a pizza screen or baking sheet without sides that has been sprinkled with cornmeal. Brush edges with the olive oil. Using an offset spatula, spread 1/2 cup (125ml) of the reduced Simple Tomato Sauce evenly over each 14-inch (35cm) pizza, or spread 1/4 cup (75ml) of the sauce on each 9-inch (22cm) pizza. Sprinkle each pizza with one quarter (0.7L) of the basil chiffonade, then sprinkle evenly with one half of the shredded mozzarella.

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 into 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, sprinkle with the remaining fresh basil chiffonade, and let rest on a rack for 2 to 3 minutes before slicing.

Nutritional analysis per serving:

Calories 313 (from fat 28%) • pro 12g • carbo 44g • fat 9g

sat. fat 4g • chol. 22mg • sod. 727mg • fiber 2g

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Cuisinart DLC-2011C manual Pizza Margherita, Reduced version for pizza

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.

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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.

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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.