29
1
teaspoon (5 ml) extra virgin
olive oil
Cornmeal for dusting the peel
or pan
Prepare the Pizza Dough and let rise. Position
the top rack of the oven about 8 inches
(20 cm) from the top. If using a baking stone,
place it on the rack. Preheat the oven to
500° F (260° C).
Bring 6 cups (1.5 L) of water to a boil in a
medium saucepan. Cut a shallow “x” in the
bottom of each tomato. Blanch the tomatoes
in the boiling water for 30 seconds, then
immediately plunge them into a bowl of iced
water. When cool, slip the skins off. Slice the
stem end off each tomato; set aside.
Insert the metal blade. With the machine run-
ning, drop the Parmesan cheese cubes down
the feed tube. Process 15 seconds; leave in
bowl. Insert the shredding disc. Use medium
pressure to shred the mozzarella and fontina.
Remove the cheeses to a bowl; toss to com-
bine and reserve. Insert the slicing disc. One
at a time, place the tomatoes in the small
feed tube. Use very light pressure to slice.
Place the sliced tomatoes on a triple thick
layer of paper towels to drain.
When the dough has risen, punch down, use
as is or divide into 2 equal balls. Let rest 10
minutes. Roll the dough out to size. Place on
a baker’s peel that has been sprinkled with
corn meal, or on a perforated pizza pan, a
pizza screen or baking sheet without sides
that has been sprinkled with corn meal. Brush
the edges with the olive oil, then using an
offset spatula, spread the pizza to 3/4-inch
(1.88 cm) of the edges with the pesto sauce,
using 3 tablespoons (45 ml) on the 14-inch
(35 cm) pizza and 1-1/2 tablespoons (25 ml)
on each 9-inch (22.5 cm) pizza. Sprinkle the
pizza(s) with the shredded cheeses. Top with
the drained, sliced tomatoes.
Carefully slide the pizza onto the stone (posi-
tion the peel over the back edge of the stone,
and use a rocking motion to shake and slide
the pizza off the peel onto the stone), or place
the pan into the hot oven. Bake the pizza
for 5 minutes, then rotate it front to back for
even baking. Bake for another 3 to 6 minutes,
until the pizza is bubbly, and the edges of the
dough are golden brown, puffed and crispy.
Remove from the oven and let rest on a rack
for 2 to 3 minutes before slicing.
Preparation: 1 hour for the pizza dough
(Cuisinart recipe, p. 24); then 20 minutes plus
12 minutes to bake
Nutritional analysis per serving:
Calories 365 (from fat 33%) • carb. 46g • pro. 15g • fat
13g sat. fat 5g • chol. 21mg • sod. 678mg • fiber 2g
Sides
French Cut Green Beans
with Shallots
“French cut” green beans take just seconds
with the Cuisinart
®
.
Makes 4 servings
1
pound (454 g) fresh green beans,
trimmed, cut to fit feed tube hori-
zontally
2
large shallots, peeled, cut into
1-inch (2.5 cm) pieces
2
teaspoons (10 ml) olive oil
¼
cup (50 ml) water
1½
teaspoons (7 ml) balsamic
vinegar *
1
/
8
teaspoon (0.5 ml) white pepper
1
/
8
teaspoon (0.5 ml), kosher salt
Insert 4 mm slicing disc in food processor.
Place beans horizontally in large feed tube
and process using light pressure. Remove
and reserve.
Insert metal blade. Process shallot until finely
chopped, about 5 seconds.
Warm oil in a 3-1/2-quart (3.3 L) sauté pan
over medium heat. Add chopped shallots
and sauté until soft but not browned, about 2
minutes. Add green beans and sauté for 3 to
4 minutes. Add water and reduce heat to low.
Cover pan and cook until crisp tender, about
8 to 10 minutes. Remove from heat and add
