Cuisinart GR-150, Griddler Deluxe manual Onion

Food

Ingredients

Preparation

Cooking Procedure

¾ to 1 pound pizza dough

Sauté mushroom mixture on hot griddle plates in

olive

oil

for

brushing

Cooking Position and Plates: Open and

the Open position until softened, about 6 to 10

6

cups mushrooms

Closed; Griddle

minutes. Remove

and

reserve.

3

tablespoons olive oil

Preheat Temperature: 350°F upper and

Increase temperature

to

450°F on

both plates.

¼

teaspoon

salt

lower

Once preheated, place oiled dough on the lower

Roll

dough

out

to about

10-inch

Mushroom-

pepper,

to taste

griddle plate; close upper plate and

allow

to

cook

rectangle,

to fit

shape of

plate as

best

for

about

5 minutes.

Fontina

4

sprigs

fresh thyme,

leaves only

you

can. Brush

top

and bottom

of

dough

Open

unit

and

carefully

top

dough

with reserved

(stems

discarded)

with

olive

oil. Cover

lightly with

plastic

mushroom mixture and both cheeses.

1

garlic

clove, finely

chopped

wrap until

ready to

use. Toss

Using the cover height adjuster, close upper plate

mushrooms, 3 tablespoons oil, salt,

½

small

shallot,

sliced

pepper, thyme, garlic and shallot

until it is sitting right above the top of the pizza,

2

to

3 tablespoons grated Parmesan

together.

not touching it. Cook until cheese is melted, about

3

ounces Fontina, shredded

10

to

15

minutes.

¾ to 1 pound pizza dough

Cooking Position and Plates: Closed; Grill

If bacon was not

already cooked,

it

may be

cooked

olive

oil

for

brushing

or Griddle

on the 450°F griddle plates. Then remove and grill

½

cup pizza

sauce

Preheat Temperature: 450°F upper and

pizza

dough in

the closed position for 5 minutes.

2 garlic cloves, thinly sliced

Bacon-Olive

lower

Open unit and carefully top dough with remaining

6

slices bacon, cooked and crumbled

Roll dough out to about 10-inch

ingredients, finishing with the cheese.

½ cup halved and pitted olives, green

rectangle, to fit shape of plate as best

Using the cover height adjuster, close upper plate

or

black

you can. Brush top and bottom of dough

until it is sitting right above the top of the pizza,

2

pinches dried

fines

herbes

with

olive

oil. Cover

lightly with

plastic

not

touching it. Cook

until

cheese

is

melted,

about

wrap until

ready to

use.

10

to

15

minutes.

¼ cup shredded Parmesan

¾ to 1 pound pizza dough

Cooking Position and Plates: Closed; Grill

olive

oil

for

brushing

or Griddle

Grill

oiled

dough

on

the hot grill/griddle plates for

½

cup ricotta, strained

Preheat Temperature: 450°F upper and

5 minutes.

1 tablespoon grated Parmesan

lower

Open unit and carefully top dough with the ricotta

Ricotta,

salt

and

pepper,

to taste

Roll dough out to about 10-inch

mixture, figs, prosciutto, Brie and blue cheese.

Fig and

figs,

sliced

rectangle, to fit shape of plate as best

Using the cover height adjuster, close upper plate

Prosciutto

prosciutto, torn

into

you

can. Brush

top

and bottom

of

dough

until

it is

sitting

right

above the

top

of the

pizza,

with

olive

oil. Cover

lightly with

plastic

not

touching it. Cook

until

cheese

is

melted,

about

small pieces

wrap until

ready to

use.

10

to

15

minutes.

Brie,

sliced

Stir

together the ricotta,

Parmesan, salt

Before

serving,

drizzle

with

honey.

blue

cheese,

crumbled

and

pepper.

honey,

for finishing

If sausage has not yet been cooked, grill sausage

on the hot griddle plates until browned, about 8

minutes. (For best results, halve sausage lengthwise

if using precooked. If using raw, prick links all

over and then grill for a minute or two on each

¾

to

1

pound pizza

dough

Cooking Position and Plates: Closed;

side.) Let sausage cool slightly and crumble or slice

as

desired.

olive

oil

for

brushing

Griddle

If onion has not yet been cooked, toss in some oil

Preheat Temperature: 450°F upper and

Sausage,

1 to 2 links Italian sausage, cooked

with

salt

and pepper. Place

on hot

griddle

plates

and

crumbled

lower

after

removing

sausage

and

allow

to

cook

until

Onion and

1 medium onion, sliced and

Roll

dough

out

to about

10-inch

softened,

about

5

to

6

minutes. Remove and

Pecorino

rectangle,

to fit

shape of

plate as

best

reserve.

griddled/grilled

you

can. Brush

top

and bottom

of

dough

Grill

oiled

dough

on

the hot griddle

plates, closed,

½ cup pizza sauce

with olive oil. Cover lightly with plastic

for

5

minutes.

¼

cup shaved/thinly

sliced pecorino

wrap until

ready to

use.

Open unit and carefully top dough with the sauce,

reserved onion and sausage and cheese.

Using the cover height adjuster, close upper plate

until it is sitting right above the top of the pizza,

not touching it. Cook until cheese is melted, about

10

to

15

minutes.

5 continues next page