Cuisinart TOA-60KR, Instruction And Recipe Booklet

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2. Generously coat the Baking Tray with nonstick cooking spray or olive
oil. Put the pizza dough on the tray. Spread out the dough to evenly
cover the entirety of the tray. Spread the jam evenly on the dough,
leaving a 1-inch border for the crust (lightly coating the dough with
olive oil can help with spreading the jam evenly). Top with the pro-
sciutto and goat cheese.
3. Put the Baking Tray into Rack Position 1. Bake for 8 to 10 minutes
until cheese is melted and lightly brown and the bottom crust is
golden. It is recommended to turn the tray halfway through baking
time for best results.
4. Remove pizza and top with the arugula. Let arugula slightly wilt for 2
minutes before serving.
* Baking pizza on a baking/pizza stone gives you the crispiest crust;
similar to pizza prepared in a brick oven. Go to Cuisinart.com for
details on how to purchase.
Nutritional Information per slice:
Calories 255 (30% from fat) • carb. 37g • pro. 11g • fat 9g • sat. fat 3g • chol. 16mg
sod. 716mg • calc. 36mg • fiber 4g
Pizza Margherita
Simple and delicious—and quicker than takeout!
Makes 1 pizza, 8 slices
Nonstick cooking spray or 1 tablespoon extra virgin olive oil
1 pound pizza dough, room temperature
¾ cup pizza sauce
2 tablespoons grated Parmesan
3 ounces fresh mozzarella, thinly sliced
6 to 8 basil leaves, torn into pieces
1. Set oven to Convection Bake at 230ºC. Allow to preheat for 10 to
15 minutes.
2. While the oven is preheating, generously coat the Baking Tray with
nonstick cooking spray or the olive oil. Put the pizza dough on the
tray. Stretch dough in an even layer to cover the entirety of the tray.
Add the sauce into the center of the dough. Leaving a 1-inch border
for the crust, spread sauce into a thin, even layer. Sprinkle with the
Parmesan and top with the mozzarella.
3. Put the Baking Tray into Rack Position 1. Bake for 8 to 10 minutes
until cheese is melted and lightly brown and the bottom crust is
golden. It is recommended to turn the tray halfway through baking
time for best results.
* Baking pizza on a baking/pizza stone gives you the crispiest crust;
similar to pizza prepared in a brick oven. Go to Cuisinart.com for
details on how to purchase.
Nutritional Information per slice:
Calories 217 (29% from fat) • carb. 32g • pro. 15g • fat 8g • sat. fat 2g • chol. 7mg
sod. 402mg • calc. 46mg • fiber 5g
Roasted Chicken Thighs with
Smoked Paprika and Lime
A moist and flavorful main course, ready in 30 minutes.
Makes about 4 chicken thighs
1 pound chicken thighs, bone-in
1 tablespoon extra virgin olive oil
½ teaspoon kosher salt
½ teaspoon smoked Spanish paprika
¼ teaspoon freshly ground black pepper
¼ teaspoon ground cumin
½ lime, juiced