25
Nonstick cooking spray
12
ounces (340 g) pizza dough, room temperature
1
tablespoon (15 ml) extra virgin olive oil, divided
10
ounces (283 g) grape tomatoes, about 1 pint, halved
1
small garlic clove, crushed
¼
teaspoon (1 ml) kosher salt
3
ounces (85 g) mozzarella, shredded
1
tablespoon (15 ml) grated Parmesan
2 to 3 fresh basil leaves, torn
1 . Coat the Baking Pan well with nonstick cooking spray . Roll or stretch
the pizza dough to fit the pan . Brush the pizza dough with about
½ of the olive oil, and place into the oven . Set to Pizza at 450°F
(230°C) and bake on Pizza until the top is golden brown, about
8 to 10 minutes .
2 . While the pizza is baking, toss the halved grape tomatoes together
with the remaining olive oil, crushed garlic clove, and salt .
3 . Once the dough is golden, remove from the oven and press the
dough down into the pan . Add the cheese and grape tomatoes
evenly in the center, leaving an even border for the crust .
4 . Return to the oven and bake on Pizza (again at 450°F [230°C])
until brown and bubbly, an additional 5 to 7 minutes .
5 . Scatter with the fresh basil and serve immediately .
Nutritional information per serving:
calories 174 (30% from fat) • carb. 24g • pro. 6g • fat 6g • sat. fat 2g
chol. 9mg • sod. 412mg • calc. 66mg • fiber 1g
Eggplant Parm Pizza
Eggplant “fries” up beautifully in the Cuisinart
®
AirFryer – minimal oil is
required for crispy perfection . Note that a small eggplant yields more
than enough for 2 pizzas . If you decide to make one pie, simply enjoy
the remaining eggplant as a snack or separate meal!
Makes 2 pizzas, 16 slices
Nonstick cooking spray
¼
cup (60 ml) unbleached, all-purpose flour
1
large egg, lightly beaten
½
cup (125 ml) breadcrumbs
1
baby eggplant (about ½ pound [227 g]),
cut into ¼-inch (0.6 cm) round slices
Olive oil, divided
½
teaspoon (2.5 ml) kosher salt
2
pounds (907 g) pizza dough, divided
2
/
3
cup (150 ml) pizza sauce, divided
12
ounces (340 g) fresh mozzarella, thinly sliced, divided
3 to 4 fresh basil leaves, torn, divided
1 . Spray the AirFry Basket thoroughly with nonstick cooking spray .
2 . Put the flour, beaten egg, and breadcrumbs each in separate
shallow containers for dipping .
3 . Dredge each slice of eggplant, first into the flour, then the egg, and
finally the breadcrumbs . After dredging in each ingredient, pat the
eggplant to remove any excess before adding to the next ingredient .
4 . Arrange the breaded eggplant slices in a single layer in the AirFry
Basket . Brush liberally with olive oil and season evenly with salt .
5 . Place in the oven . Set to AirFry at 400°F (200°C) and AirFry until
golden brown, about 8 to 10 minutes . Flip and AirFry the opposite
side for an additional 5 to 6 minutes . Remove and reserve .
Repeat with any remaining eggplant slices .
6 . Wash and dry the Baking Pan and spray liberally with nonstick
cooking spray . Roll or stretch 1 pound (454 g) of the pizza dough to
fit the pan . Brush the pizza dough with olive oil and place into the
oven . Set to Pizza at 450°F (230°C) and bake until the top is golden
brown, about 8 to 10 minutes .
7 . Once crust is slightly golden, remove from oven and press the dough
down into the pan . Add
1
/
3
cup (75 ml) of sauce, leaving an even
