Cuisinart DLC-2011N manual Pizzas, Pesto, Cheese & Fresh Tomato Pizza, Tablespoons Pesto, p

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 pizzas or four 8 - 9 inch pizzas, to serve 6

Preparation: 1 hour for the pizza dough (Recipe, page 35);

20 minutes plus 12 minutes baking and resting time

Pizza Dough, p. 35		2	ounces Italian Fontina cheese
12	ounces firm but ripe plum tomatoes	4	tablespoons Pesto, p. 43
1/2	ounce Reggiano™ Parmesan,	2	teaspoons extra virgin olive oil
	cut in 1/2-inch cubes	Cornmeal for dusting the peel or pan
3	ounces fresh mozzarella, well chilled

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 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 minutes. Roll the dough out to size. Place on a baker’s peel that has been sprinkled with cornmeal. Brush the edges with the olive oil. Using an offset spatula, spread the pizza with the pesto sauce to 3/4 inch of the edges, using 3 tablespoons on each 14-inch pizza or 1-1/2 table- spoons on each 9-inch 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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