14
Pesto Pizza with Fresh Mozzarella & Tomatoes
During the peak of summer, this pizza is a great way to use all of your fresh basil .
Makes one 10 x 9-inch square pizza (six servings)
Nonstick cooking spray
¹∕³
recipe Pizza Dough (page 13)
1½
teaspoons extra virgin olive oil
¼
cup basil pesto (store-bought, or see www.cuisinart.com for
a recipe)
Pinch freshly ground black pepper
4
ounces fresh mozzarella, sliced
1
small tomato, sliced
2
tablespoons fresh basil leaves, torn into pieces
1 .
Preheat the Toaster Oven Broiler to 400°F on the Bake setting .
2 . Lightly coat the baking pan with nonstick cooking spray .
3 . Form dough into a 10 x 9-inch rectangle . Fit into the prepared pan . Brush the
outer edge of the dough with olive oil . Fit pan into the lower position and
bake for about 12 minutes, or until dough is lightly golden .
4 . Spread the pesto on the dough, leaving a ½-inch border, and then top with
the cheese, then the tomato slices . Bake in the preheated oven for about 10
minutes, or until the cheese is bubbling and the edges of the crust are
golden .
5 . Remove from oven and sprinkle the fresh basil on top . Let pizza cool slightly,
then slice and serve .
Nutritional information per serving:
Calories 283 (49% from fat) • carb. 28g • pro. 9g • fat 16g
•
sat. fat 4g • chol. 12mg • sod. 402mg • calc. 84mg • fiber 4g
Chicken & Black Bean Enchiladas
There is little prep needed in this quick dish, making it a great midweek meal .
Makes 8 servings
2
cups shredded roast chicken*
1
cup shredded cheese (preferably Monterey Jack), divided
1
can (14.5 to 15 ounces) black beans, drained and rinsed
1
can (4 ounces) chopped green chiles, drained
1
teaspoon fresh lime juice
Pinch kosher salt
Pinch freshly ground black pepper
Nonstick cooking spray
1
cup red enchilada sauce (store-bought or see www.cuisinart.com
for a recipe), divided
8
6-inch corn tortillas
1
green onion, thinly sliced
1 .
In a large mixing bowl, toss the shredded chicken with
½
cup of the cheese,
beans, green chiles, lime juice, pinch of salt and pepper .
2 . Assemble the enchiladas: To make the tortillas more pliable, wrap them in a
damp towel and microwave for about 15 seconds . Keep them covered until
using . Spray the baking pan with cooking spray . Spread
½
cup of the sauce
in the pan .
3 . Place the first tortilla in the pan . Turn to coat with sauce and place a heaping
¼
cup of the filling in the middle and fold over two sides to close . Turn over
so the seam side is down, and push the tortilla to one side . Repeat with
remaining tortillas, adding more sauce if needed or desired . Once all are filled
and fit tightly into the pan, top them with the remaining sauce and shredded
cheese .
4 . Put pan into the lower position and set to 350°F on the Bake setting . Bake f
or about 15 minutes, or until top of the enchiladas are nicely melted and
lightly browned .
