13
1 . Lightly and evenly coat a 9-inch square pan with nonstick cooking
spray; reserve .
2 . In a large stockpot, bring salted water to a boil . Add broccoli and
cauliflower and cook 2 to 3 minutes, until bright and just tender .
Immediately put vegetables into a large bowl of ice water . Once
cooled, drain and reserve .
3 . Heat the oil in a medium skillet set over medium-low heat . Once hot
and shimmering, add the garlic and onion and cook 2 to 3 minutes,
or until slightly softened .
4 . Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 400°F on
Pizza/Bake with the rack in the lower position .
5 . Add the blanched vegetables, the garlic and onion, salt, pepper, half
of the Cheddar and half of the breadcrumbs to a large mixing bowl .
Stir to completely combine . Transfer mixture to the prepared pan and
then top with the reserved cheeses and breadcrumbs . Bake 15 min-
utes, or until the cheeses begin to brown .
6 . Serve immediately .
Nutritional information per serving:
Calories 190 (49% from fat) • carb.13g • pro.12g • fat 11g • sat. fat 6g • chol. 30mg
• sod. 280mg • calc. 284mg • fiber 2g
White Pizza with Prosciutto, Arugula
and Tomatoes
Makes one 12-inch pizza (8 servings)
nonstick cooking spray
1
⁄
3
recipe Pizza Dough (page 24)
1
tablespoon extra virgin olive oil
1–1½ ounces (about 4 to 6 slices) prosciutto, halved
3
medium garlic cloves, finely chopped, divided
1
cup halved grape tomatoes
2
cups packed arugula
1½
cups ricotta, strained
½
cup grated Parmesan (about 2 ounces)
pinch kosher salt
½
teaspoon freshly ground black pepper
1 . Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 425°F on
Pizza/Bake .
2 . Lightly coat the baking pan with nonstick cooking spray . Roll out/
stretch the pizza dough into a 10x9-inch rectangle (to fit the pan) . Fit
into the prepared pan . Brush the outer edge of the dough with olive
oil . Carefully slide into the lower position . Bake in preheated oven for
about 6 to 8 minutes, or until dough is lightly golden .
3 . While dough is baking, put a medium skillet over medium-high heat .
Once the pan is hot, add the prosciutto . Sauté until crisp; remove
and reserve .
4 . Add
2
⁄
3
of the chopped garlic to the hot pan . Sauté until fragrant, and
then add the tomatoes . When tomatoes just begin to soften, stir in
the arugula, about ¼ cup at a time . Cook until the arugula is wilted;
remove and reserve .
5 . In a medium bowl, mix the strained ricotta, Parmesan, remaining gar-
lic, salt and pepper until well combined . Reserve .
6 . Spread the ricotta mixture evenly over the partially baked pizza
dough . Top the ricotta with the arugula mixture and then finish with
the prosciutto . Carefully slide the pan into the lower position . Bake in
preheated oven for about 10 to 12 minutes, or until the dough is
golden and crisp and the cheeses start to bubble and brown on top .
7 . Remove the pizza from the oven . Cut into slices and serve immedi-
ately .
Nutritional information per serving:
Calories 160 (30% from fat) • carb. 19g • pro. 10g • fat 6g • sat. fat 3g • chol. 20mg
• sod. 400mg • calc. 167mg • fiber 2g
