Cuisinart PIZ-100 manual Focaccia Romana, Pissaladière

Bake in preheated pizza oven for about 20 to 25 minutes, until the dough is nicely browned and the cheese is completely melted.

Using the pizza peel, remove the pizza from the oven.

Cut into slices and serve immediately.

Nutritional information per serving:

Calories 218 (43% from fat) • carb. 20g • pro. 8g

•fat 11g • sat. fat 3g • chol. 16mg • sod. 190mg

•calc. 89mg • fiber 1g

Focaccia Romana

For another version of this Italian staple, throw on some chopped kalamata olives.

Makes 18 servings

2½ teaspoons active dry yeast

1⁄8 teaspoon granulated sugar

1⁄3 cup warm (105°-110°F) water

4cups unbleached, all-purpose flour

3teaspoons kosher or sea salt, divided

1cup cold water

4tablespoons extra virgin olive oil, divided

2tablespoons fresh rosemary cooking spray

Dissolve the yeast and sugar in the warm water. Let stand 3 to 5 minutes, or until mixture is foamy.

Place flour and 1 teaspoon of salt in the work bowl of a Cuisinart® Food Processor fitted with the dough blade; process 10 seconds to combine. Add cold water and 2 tablespoons of oil to the yeast mixture. With the machine running, slowly pour the liquid through the feed tube. Process until a dough ball forms. Continue to let the machine run another minute to knead.

Place the dough in a lightly floured sealable plastic bag. Let rise in a warm place until doubled in size, about 45 minutes to 1 hour.

Preheat the Cuisinart™ Pizza Oven, fitted with the pizza stone, for 30 minutes. Lightly coat an 11 x 7-inch baking sheet with cooking spray.

Turn the dough out onto a floured surface. Roll out into a rectangle and then fit onto the prepared pan, stretching the ends of the dough to meet the edges of the baking tray.

Using your fingers, make indentations in the dough over the entire surface. Brush the dough with the remaining olive oil, and sprinkle the salt and rosemary to cover. Cover with plastic wrap and let rise until puffy, about 20 minutes.

Bake in preheated pizza oven until golden and crisp, about 20 to 25 minutes. Using the provided pizza peel, removed the focaccia from the oven. Let cool slightly on wire rack.

Cut into slices and serve.

Nutritional information per serving:

Calories 131 (23% from fat) • carb. 22g • pro. 3g

•fat 3g • sat. fat 0g • chol. 0mg • sod. 224mg

•calc. 10mg • fiber 1g

Pissaladière

Makes one 12-inch “pizza”

3 tablespoons unsalted butter

2pounds onions, halved and thinly sliced

½teaspoon kosher salt

½teaspoon granulated sugar

½teaspoon dried thyme

3 anchovies, finely chopped

1tablespoon extra virgin olive oil

12Niçoise olives, pitted and sliced in half

Place butter in large 12-inch sauté pan over low heat. Once melted, stir in the sliced onions, salt, sugar, and dried thyme. Cook over low heat, stirring occasionally until onions are soft and melted, approximately 50 to 60 minutes. It is important to maintain low heat so the onions stay light in color.

Preheat the Cuisinart™ Pizza Oven, fitted with the pizza stone, for 30 minutes. Coat the pizza mesh with cooking spray.

Combine chopped anchovies and olive oil and reserve.

Once onions have finished cooking, roll out pizza dough into a 12-inch circle. Place on pizza mesh and stretch dough to fit.

Brush the entire surface of the dough with the anchovy oil. Top with onions, leaving a 1- inch border around the outside. Place olive halves evenly over onions.

If desired, extra anchovies can be laid in Xs on the top of the pie as well.