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Фрагмент инструкции
teaspoon freshly ground black pepper yellow cornmeal for dusting ... recipe pizza dough 1 tablespoon extra virgin olive oil 8 ounces mozzarella, shredded Preheat the Cuisinart™ Brick Oven to 425°F on the convection bake or bake setting fitted with the baking stone on a rack in position A. Preheat stone for at least 30 minutes. In a medium-sized bowl, mix the ricotta, Parmesan, garlic, salt and pepper until well combined. Reserve. Roll out dough on a cornmeal-dusted surface into a 12-inch circle. Brush the outer edge of the dough with olive oil. Spread the ricotta mixture evenly over the dough, leaving a 1- inch border. Top the ricotta with mozzarella. Carefully transfer the prepared pizza to the stone in the preheated brick oven (a pizza peel may be helpful). Bake for about 20 minutes, or until the dough is nicely browned and the cheese is completely melted and bubbling on top. Carefully remove the pizza from the oven. Cut into slices and serve immediately. Nutritional information per serving: Calories 286 (53% from fat) • carb. 17g • pro. 16g fat 17g • sat. fat 9g • chol. 51mg • sod. 434 mg calc. 346mg • fiber 1g Pizza with Italian Sweet Sausage and Garlic Spinach Makes one 12-inch pizza 2 teaspoons olive oil 6 ounces fresh Italian sweet sausage, casings removed 3 to 4 cloves garlic, finely chopped 8 packed cups fresh spinach, washed and dried . teaspoon kosher salt . teaspoon crushed red pepper . cup dry white wine yellow cornmeal for dusting ... recipe pizza dough . cup pizza sauce 8 ounces mozzarella, shredded 1 ounce Parmesan, grated extra virgin olive oil for brushing Heat olive oil in a 12-inch skillet over medium heat. When oil shimmers across the pan add the sausage. Break up sausage into small pieces with a wooden spoon while it is cooking. Once sausage is completely cooked through, remove from pan and reserve. Pour off all but 1 teaspoon of fat and add the chopped garlic to the pan and place over medium low heat. Stir for one minute, until garlic is fragrant, being careful not to burn. Stir in spinach until wilted and add the salt and crushed red pepper. Stir in the white wine, scraping up any browned bits that have been left behind in the pan. Continue cooking over medium heat until wine has been almost completely reduced. Remove from heat and reserve. Preheat the Cuisinart™ Brick Oven to 425°F on the convection bake or bake setting fitted with the baking stone on a rack in position A. Preheat stone for at least 30 minutes. Roll out dough on a cornmeal-dusted surface into a 12-inch circle. Pour pizza sauce in the middle of the dough and spread out over the circle, leaving a 1-inch border. Place reserved sausage and garlic spinach evenly over pie. Scatter mozzarella and Parmesan evenly over pie as well. Brush olive oil along the border. Carefully transfer the prepared pizza to the stone in the preheated brick oven (a pizza peel may be helpful). Bake until the crust is golden and the cheese is melted, about 15 to 20 minutes. Using the pizza peel, remove the pizza from the oven. Cut into slices and serve immediately. Nutritional information per serving: Calories 298 (48% from fat) • carb. 23g • pro. 14g fat 16g • sat. fat 7g • chol. 41mg • sod. 527 mg calc. 259mg • fiber 2g Veggie Pizza Makes one 12-inch pizza 2 tablespoons olive oil, divided 2 large cloves garlic, finely chopped 2 cups mixed bell peppers, sliced 1 cup mushrooms, sliced 1. tablespoons fresh basil yellow cornmeal for dusting ... recipe pizza dough ... cup pizza sauce 4 ounces mozzarella, shredded Preheat the Cuisinart™ Brick Oven to 425°F on the convection bake or bake setting fitted with the baking stone on a rack in position A. Preheat stone for at least 30 minutes. Heat a large saute pan with 1 tablespoon of olive oil over medium heat. When hot, add the garlic, peppers, mushrooms and basil and cook until peppers are bright and slightly softened. Roll out dough on a cornmeal-dusted surface into a 12-inch circle. Brush the outer edge of the dough with olive oil. Pour pizza sauce in the middle of the dough and spread out over the circle, leaving a 1-inch border. Evenly scatter mozzarella, and top with vegetables. Carefully transfer the prepared pizza to the stone in the preheated brick oven (a pizza peel may be helpful). Bake for about 20 minutes, until crust is nicely browned and cheese has fully melted on top. Carefully, remove the pizza from the oven. Cut into slices and serve immediately. Nutritional information per serving: Calories 161 (41% from fat) • carb. 18g • pro. 7g fat 7g • sat. fat 2g • chol. 11mg • sod. 155mg calc. 86mg • fiber 1g Pizza with Sun-dried Tomatoes, Artichokes, Goat Cheese and Fresh Mozzarella Makes one 12-inch pizza yellow cornmeal for dusting ... recipe whole wheat pizza dough extra virgin olive oil for brushing 2 tablespoons sun-dried tomatoes packed in oil, chopped 1 can (15 ounces) artichoke hearts, drained and dried thoroughly and quartered 5 basil leaves 3 ounces fresh goat cheese (like Montrachet) ...
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