11
cornmeal, or on a perforated pizza pan, a
pizza screen or baking sheet without sides
that has been sprinkled with cornmeal. Brush
the edges with the olive oil, then using an
offset spatula, spread the pizza to within ¾
inch of the edges with the pesto, using 3
tablespoons on the 14-inch pizza or 1½ table-
spoons on each 9-inch pizza. Sprinkle the
pizza(s) with the shredded cheeses. Top with
the sliced tomatoes.
5. Carefully slide the pizza onto the stone (posi-
tion 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 information per serving:
Calories 177 (from fat 39%) • carb. 20g • pro. 7g • fat 8g
sat. fat 3g • chol. 12mg • sod. 331mg • fiber 1g
Sesame Dinner Rolls
Fresh from the oven, warm rolls make any
dinner extra special.
Makes 16 rolls
½
cup plus 2 tablespoons fat-free evapo-
rated milk
1
package (2¼ teaspoons) active
dry yeast
1½
tablespoons granulated sugar
1
large egg, beaten
2¾
cups unbleached, all-purpose flour
6
tablespoons unsalted butter, room tem-
perature and in 1-inch pieces
1
teaspoon kosher salt Nonstick
cooking spray
1
large egg
1
teaspoon water
1
teaspoon sesame seeds
1. In a small saucepan over medium heat, warm
milk to 110°F–115°F. Remove from heat. Add
yeast and sugar; stir to dissolve and let sit until
foamy, about 5 minutes. Add beaten egg; stir
gently to combine. Transfer to a liquid measur-
ing cup and reserve.
2. Insert metal blade. Process flour on LOW with
butter and salt until combined, about 15 to 20
seconds. With the machine running on LOW,
gradually pour in the yeast mixture through
the small feed tube. Add it in a steady stream,
only as fast as the flour can absorb it. After the
dough forms a ball, process 45–50 seconds
to knead. Place in a large plastic food storage
bag and seal top. Let rise until doubled in size,
about 1 to 1½ hours.
3. Lightly coat an 8- or 9-inch round baking pan
with nonstick cooking spray. Place dough on a
lightly floured surface and punch down. Divide
dough into 16 equal pieces and shape each
piece into a ball. Place balls into the pan so
they are just touching each other. Cover with
plastic wrap coated with cooking spray and let
rise 1 hour. Preheat oven to 350°F 15 minutes
before baking.
4. Combine the egg and water. Brush over rolls
and sprinkle with sesame seeds. Bake in pre-
heated oven until golden, about 35–40 minutes.
Cool on wire rack.
Nutritional information per roll:
Calories 129 (33% from fat) • carb. 18g • pro. 4g • fat 5g
sat. fat 3g • chol. 35mg • sod. 154mg • calc. 27mg • fiber 1g
Pizza Dough
Pizzas are so simple to make with a Cuisinart
®
Food Processor that you can throw away the
delivery menu!
Makes ¾ pound dough to make two 9-inch crusts,
or one 14-inch crust
1
packet (2¼ teaspoons) active
dry yeast
1
teaspoon granulated sugar
²/
3
cup warm water (105°F–115°F)
1²/
3
cups unbleached, all-purpose flour or
bread flour
1
teaspoon extra virgin olive oil, plus
more for coating ball of dough
¾
teaspoon kosher salt
1. In a medium liquid measuring cup, dissolve
yeast and sugar in warm water. Let stand until
foamy, about 3 to 5 minutes. Insert metal blade
in work bowl and add flour, olive oil and salt.
Add cold water to yeast mixture. With machine
running on LOW, pour liquid through feed tube
as fast as flour absorbs it. Process until dough
cleans sides of work bowl and forms a ball. Then
process for 30 seconds to knead dough. Dough
may be slightly sticky. Coat the dough lightly
with olive oil, place in a plastic food storage bag
