1
1
Bake in preheated oven for about
20 minutes, until crust is nicely browned
and the cheese has melted.
Using the pizza peel, remove the pizza
from the oven.
Cut into slices and serve immediately.
Nutritional information per serving:
Calories 225 (37% from fat) • carb. 23g •
pro. 12g • fat 9g • sat. fat 4g • chol. 36mg •
sod. 486mg • calc. 177mg • fiber 1g
Whole Wheat
Pesto and
Chicken Pizza
Makes one 12-inch (30 cm) pizza
cooking spray
12
ounces (340 g) boneless
chicken breast
2
tablespoons (30 ml) olive oil,
divided
1
⁄
3
recipe whole wheat pizza
dough
¾
cup (175 ml) thick pesto sauce
8
ounces (230 g) mozzarella,
shredded
Preheat the Cuisinart
™
Flatbread Oven,
fitted with the pizza stone, for 30 minutes.
Coat the pizza mesh with cooking spray.
Slice the chicken breasts into ½-inch
(1.25 cm) strips and toss with 1
tablespoon (15 ml) of olive oil. Preheat a
Cuisinart
®
Grill, fitted with the grill plates
on high. Place the chicken on the
preheated grill and close the top. Grill for
about 5 minutes, or until the chicken has
very faint grill marks. Chicken strips may
also be sautéed in a skillet until cooked
through. Cut each strip into 1-inch
(2.5 cm) pieces. Reserve.
Roll out dough into a 12-inch (30 ml)
circle. Place on pizza mesh and stretch
dough to fit. Brush the outer edge of the
dough with remaining olive oil.
Spread the pesto evenly over the dough.
Scatter the chicken on top of the pesto
and finish with the shredded mozzarella.
Bake in preheated flatbread oven for
about 20 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 373 (60% from fat) • carb. 17g •
pro. 20g • fat 25g • sat. fat 7g • chol. 50mg •
sod. 370mg • calc. 228mg • fiber 2g
Salad Pizza
Makes one 12-inch (30 cm) pizza
cooking spray
1
⁄
3
recipe pizza dough
¾
cup (175 ml) pizza sauce
2
tablespoons (30 ml) extra
virgin olive oil, divided
1
medium avocado
1
tablespoon (15 ml) lemon
juice
½
large cucumber, cut into
½-inch (1.25 cm) cubes
1
cup (250 ml) grape tomatoes,
halved
1
⁄
3
cup (75 ml) scallions, cut into
¼-inch (0.64 cm) pieces
½
cup (125 ml) carrots, sliced
1½
tablespoons (25 ml) basil, cut
into thin strips
½
cup (125 ml) black olives,
chopped
2
ounces (60 g) mixed greens
pinch sea or table salt
½
teaspoon (2 ml) freshly
ground black pepper
½
tablespoon (7 ml) white
balsamic vinegar
Preheat the Cuisinart
™
Flatbread Oven,
fitted with the pizza stone, for 30 minutes.
Coat the pizza mesh with cooking spray.
Roll out dough into a 12-inch (30 cm)
circle. Place on pizza mesh and stretch
dough to fit. Spread the pizza sauce
evenly over the centre of the dough,
leaving a 1-inch (2.5 cm) border around.
Brush the outer border of the dough with
olive oil.
Bake in preheated flatbread oven for
about 20 minutes, until the dough is nicely
browned.
While the dough is baking, halve the
avocado and cut the flesh into ½-inch
(1.25 cm) cubes. Place in a bowl and toss
with lemon juice. Reserve.
Place remaining vegetables in a large
bowl and toss with salt, pepper, oil and
vinegar. Reserve.
Using the pizza peel, remove the pizza
from the oven. Top with the mixed
vegetables and avocado.
Cut into slices and serve immediately.
Note: 2 tablespoons (30 ml) of your
favourite salad dressing may be used in
place of the salt, pepper, olive oil and
balsamic vinegar.
Nutritional information per serving:
Calories 180 (46% from fat) • carb. 21g •
pro. 4g • fat 10g • sat. fat 1g • chol. 0mg •
sod. 309mg • calc. 32mg • fiber 3g
White Clam Pizza
Makes one 12 inch (30 ml) pizza
5
cloves garlic, 3 cloves
chopped, 2 cloves sliced
¼
cup (50 ml) plus 1 teaspoon
(5 ml) extra virgin olive oil,
divided
1
dozen littleneck clams
¼
teaspoon (1 ml) crushed red
pepper
1
bay leaf
½
cup (125 ml) dry white wine
1
⁄
3
recipe pizza dough
½
cup (125 ml) diced tomato
1
tablespoon (15 ml) fresh basil,
thinly sliced
1
tablespoon (15 ml) fresh
parsley, chopped
2
ounces (60 g) fresh
mozzarella, shredded
2
tablespoons (30 ml) Pecorino
Romano or Asiago, grated
Preheat the Cuisinart
™
Flatbread Oven,
fitted with the pizza stone, for 30 minutes.
Coat the pizza mesh with cooking spray.
Stir together chopped garlic and ¼ cup
(50 ml) olive oil. Reserve.
Rinse and scrub the clams well. Place the
teaspoon of oil in a 6-quart (6.6 L)
stockpot with a tightfitting lid over
medium heat. Stir in the sliced garlic,
crushed red pepper, and bay leaf. After
the ingredients cook for about 1 to
2 minutes, add the dry white wine and
bring to a simmer over medium high heat.
Add the scrubbed clams and cover with
lid. Steam for about 3 to 5 minutes until all
the clams have opened. Remove clams
and reserve in a shallow bowl; discard any
that do not open. Remove the clams from
their shells and roughly chop, reserve.
Roll out dough into a 12-inch (30 cm)
circle. Place on pizza mesh and stretch
dough to fit. Brush the entire surface of
the dough with the garlic and oil. Sprinkle
the diced tomato, chopped clams and
chopped herbs evenly all over the surface
of the pizza. Place the cheese evenly over
the toppings.
Bake in preheated flatbread 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 (12 ml) active dry
yeast
1
⁄
8
teaspoon (0.5 ml) granulated
sugar
1
⁄
3
cup (75 ml) warm (105°-110°F
[40°-43°C]) water
4
cups (1 L) unbleached,
all-purpose flour
3
teaspoons (15 ml) kosher or
sea salt, divided
1
cup (250 ml) cold water
4
tablespoons (60 ml) extra
virgin olive oil, divided
2
tablespoons (30 ml) 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 (5 ml) of salt in
the work bowl of a Cuisinart
®
Food
Processor fitted with the dough blade;
