Cuisinart Elite Collection GR-150C, Инструкция и книга рецептов

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Food Ingredients Preparation Cooking Procedure
Mushroom-
Fontina
¾ to 1 pound (335 to 450 g) pizza
dough
olive oil for brushing
6 cups (1500 ml) mushrooms
3 tablespoons (45 ml) olive oil
¼ (1 ml) teaspoon salt
pepper, to taste
4 sprigs fresh thyme, leaves only
(stems discarded)
1 garlic clove, finely chopped
½ small shallot, sliced
2 to 3 tablespoons (30 to 45 ml)
grated Parmesan
3 ounces (85 g) Fontina, shredded
Cooking Position and Plates: Open
and Closed; Griddle
Preheat Temperature: 350°F (180°C)
upper and lower
Roll dough out to about 10-inch
(25 cm) rectangle, to fit shape of
plate as best you can. Brush top and
bottom of dough with olive oil. Cover
lightly with plastic wrap until ready to
use. Toss mushrooms, 3 tablespoons
oil, salt, pepper, thyme, garlic and
shallot together.
Sauté mushroom mixture on hot griddle plates
in the Open position until softened, about 6 to
10 minutes. Remove and reserve.
Increase temperature to 450°F (220°C) on
both plates.
Once preheated, place oiled dough on the
lower griddle plate; close upper plate and allow
to cook for about 5 minutes.
Open unit and carefully top dough with
reserved mushroom mixture and both cheeses.
Using the cover height adjuster, close upper
plate until it is sitting right above the top of the
pizza, not touching it. Cook until cheese is
melted, about 10 to 15 minutes.
Bacon-Olive
¾ to 1 pound (335 to 450 g) pizza
dough
olive oil for brushing
½ cup (125 ml) pizza sauce
2 garlic cloves, thinly sliced
6 slices bacon, cooked and
crumbled
½ cup (125 ml) halved and pitted
olives, green or black
2 pinches dried fines herbes
¼ cup (60 ml) shredded Parmesan
Cooking Position and Plates: Closed;
Grill or Griddle
Preheat Temperature: 450°F (220°C)
upper and lower
Roll dough out to about 10-inch
(25 cm) rectangle, to fit shape of
plate as best you can. Brush top and
bottom of dough with olive oil. Cover
lightly with plastic wrap until ready to
use.
If bacon was not already cooked, it may be
cooked on the 450°F (220°C) griddle plates.
Then remove and grill pizza dough in the
closed position for 5 minutes.
Open unit and carefully top dough with
remaining ingredients, finishing with the
cheese.
Using the cover height adjuster, close upper
plate until it is sitting right above the top of the
pizza, not touching it. Cook until cheese is
melted, about 10 to 15 minutes.
Ricotta,
Fig and
Prosciutto
¾ to 1 pound (335 to 450 g) pizza
dough
olive oil for brushing
½ cup (125 ml) ricotta, strained
1 tablespoon (15 ml) grated
Parmesan
salt and pepper, to taste
figs, sliced
prosciutto, torn into
small pieces
Brie, sliced
blue cheese, crumbled
honey, for finishing
Cooking Position and Plates: Closed;
Grill or Griddle
Preheat Temperature: 450°F (220°C)
upper and lower
Roll dough out to about 10-inch
(25 cm) rectangle, to fit shape of
plate as best you can. Brush top and
bottom of dough with olive oil. Cover
lightly with plastic wrap until ready to
use.
Stir together the ricotta, Parmesan,
salt and pepper.
Grill oiled dough on the hot grill/griddle plates
for 5 minutes.
Open unit and carefully top dough with the
ricotta mixture, figs, prosciutto, Brie and blue
cheese.
Using the cover height adjuster, close upper
plate until it is sitting right above the top of the
pizza, not touching it. Cook until cheese is
melted, about 10 to 15 minutes.
Before serving, drizzle with honey.
Sausage,
Onion and
Pecorino
¾ to 1 pound (335 to 450 g) pizza
dough
olive oil for brushing
1 to 2 links Italian sausage, cooked
and crumbled
1 medium onion, sliced and
griddled/grilled
½ cup (125 ml) pizza sauce
¼ cup (60 ml) shaved/thinly sliced
pecorino
Cooking Position and Plates: Closed;
Griddle
Preheat Temperature: 450°F (220°C)
upper and lower
Roll dough out to about 10-inch
(25 cm) rectangle, to fit shape of
plate as best you can. Brush top and
bottom of dough with olive oil. Cover
lightly with plastic wrap until ready to
use.
If sausage has not yet been cooked, grill
sausage on the hot griddle plates until
browned, about 8 minutes. (For best results,
halve sausage lengthwise if using precooked. If
using raw, prick links all over and then grill for
a minute or two on each side.) Let sausage
cool slightly and crumble or slice as desired.
If onion has not yet been cooked, toss in some
oil with salt and pepper. Place on hot griddle
plates after removing sausage and allow to
cook until softened, about 5 to 6 minutes.
Remove and reserve.
Grill oiled dough on the hot griddle plates,
closed, for 5 minutes.
Open unit and carefully top dough with the
sauce, reserved onion and sausage and
cheese.
Using the cover height adjuster, close upper
plate until it is sitting right above the top of the
pizza, not touching it. Cook until cheese is
melted, about 10 to 15 minutes.