KitchenAid TOB-60C White Pizza with Prosciutto, Arugula and Tomatoes, 2cups 500 ml packed arugula

Lightly and evenly coat a 9-inch (23 cm) square pan with nonstick cooking spray; reserve.

In a large stockpot, bring salted water to a boil. Add broccoli and cauliflow- er and cook 2 to 3 minutes, until bright and just tender. Immediately put vegetables into a large bowl of ice water. Drain and reserve.

Add the oil to a medium skillet set over medium-low heat. Once hot and shimmering, add the garlic and onion and cook 2 to 3 minutes, or until slightly softened.

Preheat the Cuisinart® Convection Toaster Oven Broiler to 400°F (200°C) with rack in position A.

Add the blanched vegetables, the garlic and onion, salt, pepper, half of the Cheddar and half of the breadcrumbs to a large mixing bowl. Stir to com- pletely combine. Transfer mixture to the prepared pan and then top with the reserved cheeses and breadcrumbs. Bake 15 minutes, or until the cheese begin to brown.

Serve immediately.

Nutritional information per serving:

Calories 190 (49% from fat) • carb.13g • pro.12g • fat 11g • sat. fat 6g • chol. 30mg

• sod. 280mg • calc. 284mg • fiber 2g

White Pizza with Prosciutto, Arugula

and Tomatoes

Makes one 12-inch (30 cm) pizza (8 servings)

1/3 recipe pizza dough (page 23)

1tablespoon (15 ml) extra virgin olive oil

1- 1½ ounces (30-43 g) (about 4 to 6 slices) prosciutto, halved

3 medium garlic cloves, finely chopped, divided

1cup (250 ml) halved grape tomatoes

2cups (500 ml) packed arugula

1½ cups (375 ml) ricotta

½cup (125 ml) grated Parmesan (about 2 ounces [60 g]) pinch sea or kosher salt

½teaspoon (2 ml) freshly ground black pepper

Preheat the Cuisinart® Convection Toaster Oven Broiler to 425°F (220°C) on the bake setting with the rack in position A.

Roll out dough into a 12-inch (30 cm) circle.* Brush the outer edge of the dough with olive oil. Bake in preheated oven for about 6 to 8 minutes, or until dough is lightly golden.

While dough is baking, preheat a medium skillet over medium-high heat. Add the prosciutto. Sauté until crisp; remove and reserve.

Add 2 of the garlic cloves to the hot pan. Sauté until fragrant, and then add the tomatoes. When tomatoes just begin to soften, stir in the arugula, about ¼ cup at a time. Cook until the arugula is wilted; remove and reserve.

In a medium-sized bowl, mix the ricotta, Parmesan, remaining garlic, salt and pepper until well combined. Reserve.

Spread the ricotta mixture evenly over the par-baked pizza dough. Top the ricotta with the arugula mixture and then finish with the prosciutto. Bake pizza in preheated oven for about 10 to 12 minutes, or until the dough is nicely browned and the cheese is bubbling on top.

Remove the pizza from the oven. Cut into slices and serve immediately.

*Using a pizza mesh makes forming the perfect pizza much easier. If you have one, it is advisable to spray it with nonstick cooking spray before stretching dough.

Nutritional information per serving:

Calories 160 (30% from fat) • carb. 19g • pro. 10g • fat 6g • sat. fat 3g • chol. 20mg

• sod. 400mg • calc. 167mg • fiber 2g

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