Simple Pizza
Sauce
This sauce is an easy, tasty topping for
homemade pizzas.
Makes 2½ cups (625 ml) sauce
1
tablespoon (15 ml) extra virgin
olive oil
1
medium onion, cut into 1-inch
(2.5 cm) pieces (approximately
1 cup [250 ml] chopped)
4
cloves garlic, finely chopped
¾
teaspoon (4 ml) dried basil
¼
cup (50 ml) dry white wine
1
can (28 ounces [805 g]) plum
tomatoes, with juices
2
sprigs fresh basil
(10-12 large leaves)
½
teaspoon (2 ml) kosher salt
¼
teaspoon (1 ml) freshly
ground black pepper
¼ -¾
teaspoon (1 ml-4 ml) crushed
red pepper flakes, (optional,
to taste, for a spicier sauce)
Heat the oil over medium heat in a
2¾-quart (1.1 L) saucepan; add the onion,
garlic, and dried basil. Cook, stirring for
2 to 3 minutes, until the onions begin to
soften and the basil becomes fragrant.
Stir in the white wine and allow the
mixture to simmer until just evaporated.
Add the canned tomatoes with their
juices, basil sprigs, salt, black and red
pepper. Bring to a boil, then reduce the
heat to low, cover loosely and simmer for
40 to 45 minutes. Blend sauce by either
using a hand blender directly in saucepan
or carefully purée in batches in a regular
blender or food processor.
Return sauce to pan if necessary and
continue to simmer sauce, uncovered for
an additional 30 to 40 minutes to achieve
a thick sauce.
Taste and adjust seasonings accordingly.
Cool before using on pizza. This sauce
freezes well.
Nutritional information per quarter cup:
Calories 40 (20% from fat) • carb. 6g •
pro. 2g • fat 1g • sat. fat 0g • chol. 0mg •
sod. 445mg • fiber 2g
Thick Pesto Sauce
A thicker version of the popular pasta
sauce, this makes an excellent substitute
for pizza sauce.
Makes 1½ cups (375 ml), about
16 servings
3
ounces (90 g) Parmesan or
Pecorino Romano, ½-inch
(1.25 cm) cubes
3
medium-large cloves garlic
½
cup (125 ml) pignoli (pine)
nuts
2½
ounces (70 g) fresh basil
(about 3 cups [750 ml]packed)
1
teaspoon (5 ml) freshly
ground black pepper
¾
cup (175 ml) extra virgin olive
oil
Place the cheese in a Cuisinart
®
Food
Processor fitted with the metal blade.
Pulse a few times, then process until the
cheese is finely grated; reserve.
With the machine running, add the garlic
through the feed tube. Process until finely
chopped. Turn the motor off, and add the
nuts, basil and pepper. Process until it
begins to form a paste. With the machine
running, slowly add the olive oil through
the feed tube. Continue to process until
completely combined.
Note: this is a thick pesto meant for pizza.
If you wish to use this recipe as a sauce
for a pasta dish, thin it out by adding
more olive oil in the last step.
This pesto also freezes very well.
Nutritional information per serving:
Calories 138 (87% from fat) • carb. 1g •
pro. 3g • fat 14g • sat. fat 3g • chol. 4mg •
sod. 66mg • calc. 73mg • fiber 0g
Panzarotti
Makes one panzarotti
cooking spray
1
⁄
3
basic recipe pizza dough or
whole-wheat pizza dough
(see pages 7)
1
tablespoon water
Preheat the Cuisinart™ Flatbread Oven,
fitted with the pizza stone, for 30 minutes.
Lightly sprinkle the stone with cornmeal
(flour can burn) prior to heating. Coat the
pizza mesh with cooking spray.
Roll out dough into a 12-inch (30 cm)
circle. Place on pizza mesh and stretch
dough to fit. Brush the outer edge of the
dough with water.
Add toppings of your choice to half the
dough, leaving ½” (1.25 cm) space on the
outer perimeter of the dough. Finish with
a layer of sauce. Fold side of pizza dough
without toppings over the ½ with toppings
and, pinch edges together to create a
closed pocket.
Bake on preheated pizza stone for about
20-25 minutes, until the panzarotti is
evenly browned.
Using the pizza peel, remove the
panzarotti from the oven. Serve
immediately with a side dish of pizza
sauce.
Suggested Toppings: pepperoni,
mushrooms, mozzarella, green/red
peppers, bacon etc.
Nutritional content may change
depending on added toppings.
Basic pizza dough
Nutritional information per serving:
Calories 76 (9% from fat) • carb. 15g •
pro. 2g • fat 1g • sat. fat 0g • chol. 0mg •
sod. 84mg • calc. 4mg • fiber 1g
Basic Whole Wheat Pizza Dough
Nutritional information per serving:
Calories 85 (15% from fat) • carb. 15g •
pro. 3g • fat 1g • sat. fat 0g • chol. 0mg •
sod. 85mg • calc. 4mg • fiber 1g
Grape Tomato
Margherita Pizza
So easy to prepare, let the kids help out
with putting on the toppings.
Makes one 12-inch (30 cm) pizza
cooking spray
1
⁄
3
recipe pizza dough
2
tablespoons (30 ml)
(extra virgin olive oil
1
1
⁄
3
cups (325 ml) grape/cherry
tomatoes, halved
¼
cup (50 ml) fresh basil, torn
into pieces
3
ounces (90 g) fresh
mozzarella, torn into pieces
Preheat the Cuisinart
™
Flatbread Oven,
fitted with the pizza stone, for 30 minutes.
Coat the pizza mesh with cooking spray.
Roll out dough into a 12-inch (30 cm)
circle. Place on pizza mesh and stretch
dough to fit. Brush liberally with olive oil.
Arrange tomatoes and basil evenly around
the dough. Top with the mozzarella.
Bake in preheated flatbread oven for
about 20 minutes, until crust is nicely
browned and cheese has fully melted on
top.
Using the pizza peel, remove the pizza
from the oven.
Cut into slices and serve immediately.
Nutritional information per serving:
Calories 141 (39% from fat) • carb. 16mg •
pro. 5g • fat 6g • sat. fat 2g • chol. 6mg •
sod. 137mg • calc. 76mg • fiber 1g
