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* Substitute 1/2 pound of well-trimmed pork loin or beef flank steak for the chicken. Trim, freeze
and slice as described for chicken.
Nutritional information per serving (3 servings):
Calories 342 (58% from fat) • carb. 12g • pro. 24g • fat 22g • sat. fat 2g • chol. 58mg
• sod. 455mg • calc. 33mg • fiber 3g
Pizza
You can prepare a pizza easily from start to finish without cleaning with work bowl between steps.
First, grate and shred cheeses and reserve. Second, prepare the dough, residual cheese in the
work bowl will just add flavor. Then slice or shred any toppings such as vegetables and cooked
meats. (If you use raw meats, you will have to wash and dry the work bowl and blades used.)
Finally prepare your sauce. Remember – go from dry to wet. Pizza toppings can be as creative as
your individual taste. But remember, too much of any topping will make your pizza wet and soggy,
no matter how long it is baked.
Pizza Dough
Makes 14 ounces dough to make:
One 15-inch pizza -or-
Two 8 -10-inch pizzas -or-
Four 5 - 6-inch pizzas
Combine yeast, sugar and warm water in a 1-cup liquid measure with pour spout. Stir to combine
and let stand until the mixture is foamy, about 5 minutes. (Note: If the mixture does not become
foamy, the yeast is not active, discard and begin again with fresh yeast.)
Insert metal blade. Place flour, salt and oil in work bowl. Process 5 seconds to combine. Scrape
work bowl. Add cold water to yeast mixture; stir. With the machine running, add the yeast mixture
in a steady stream, as fast as the flour will absorb it. When the mixture forms a ball, process for
one minute to knead. Remove dough, dust lightly with flour and place in a 1-quart resealable food
storage bag. Press out air and seal. Let dough rise in a warm, draft-free place until doubled in size,
about 1 hour.
Nutritional information per serving:
Calories 203 (17% from fat) • carb. 36g • pro. 5g • fat 4g • sat. fat 1g • chol. 0mg
• sod. 295mg • calc. 8mg • fiber 1g
3/4
teaspoon active dry yeast
1/4
teaspoon granulated sugar
1/4
cup warm water (105°-110°F, test
using instant read thermometer)
1-1/2 cups all-purpose flour
1/2 teaspoon
salt
1
tablespoon olive oil
1/4 cup
cold
water
1
clove garlic, peeled
1
can (14 – 15 ounces) tomatoes in
thick juice/sauce
3
tablespoons sodium-free tomato
paste
1/2 teaspoon
basil
1/2 teaspoon
oregano
1/4
teaspoon thyme
1/4
teaspoon red pepper flakes
(optional, for a spicier sauce)
03CU13489 DFP-3 IB REV 3/5/04 12:14 PM Page 23
