1
1
Veggie Pizza
Makes one 12-inch (30 cm) pizza
cooking spray
2
tablespoon (30 ml) olive oil,
divided
2
large cloves garlic, finely
chopped
2
cups (500 ml) mixed bell
peppers, sliced
1
cup (250 ml) mushrooms,
sliced
1½
tablespoons (25 ml) fresh
basil
1
⁄
3
recipe pizza dough
2
⁄
3
cup (150 ml) pizza sauce
4
ounces (115 g) mozzarella,
shredded
Preheat the Cuisinart
™
Flatbread Oven,
fitted with the pizza stone, for 30 minutes.
Coat the pizza mesh with cooking spray.
Heat a large sauté pan with 1 tablespoon
(15 ml) of olive oil over medium heat.
When hot, add the garlic, peppers,
mushrooms and basil and cook until
peppers are bright and slightly softened.
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 olive oil. Spread sauce on top
of dough, evenly scatter mozzarella, and
top with vegetables.
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 161 (41% from fat) • carb. 18g •
pro. 7g • fat 7g • sat. fat 2g • chol. 11mg •
sod. 155mg • calc. 86mg • fiber 1g
“BLT” Pizza
Makes one 12-inch (30 cm) pizza
4 to 6
thin slices pancetta
2
cloves garlic, finely chopped
1
cup (250 ml) grape tomatoes,
halved
3
packed cups (750 ml) arugula
1
⁄
3
recipe pizza dough
extra virgin olive oil for
brushing
4
ounces (115 g) mozzarella
cheese, shredded
1
tablespoon (15 ml) Pecorino
Romano cheese, grated
Preheat Cuisinart
™
Flatbread Oven, fitted
with the pizza stone, for 30 minutes. Coat
the pizza mesh with cooking spray.
Add the pancetta slices to a 10-inch
(25 cm) skillet and place over medium
heat. Cook until pancetta is crisp. Remove
and reserve. Pour off all but one teaspoon
(5 ml) of fat from skillet. Stir in chopped
garlic. When garlic is fragrant add the
tomato halves to the skillet, toss to coat
with the garlic. Stir in the arugula until
wilted. Remove pan from heat.
Roll out dough into a 12-inch (30 cm)
circle. Place on pizza mesh and stretch
dough to fit.
Brush the entire surface of the dough with
olive oil. Scatter the “blt” topping evenly
over dough, leaving a 1-inch (2.5 cm)
border around the outside. Scatter both
the mozzarella and Pecorino evenly over
the topping.
Bake in preheated oven for about 15 to
20 minutes, until crust is nicely browned
and the cheese has melted.
Using the pizza peel, remove the pizza
from the oven.
Cut into slices and serve immediately.
Nutritional information per serving:
Calories 169 (30% from fat) • carb. 21g •
pro. 9g • fat 6g • sat. fat 3g • chol. 19mg •
sod. 323mg • calc. 112mg • fiber 1g
Pizza with Sun-
dried Tomatoes,
Artichokes, Goat
Cheese and Fresh
Mozzarella
Makes one 12-inch (30 cm) pizza
1
⁄
3
recipe whole wheat pizza
dough extra virgin olive oil
for brushing
2
tablespoons (30 ml) sun-dried
tomatoes packed in oil,
chopped
1
can (15 ounces [435 g])
artichoke hearts, drained and
dried thoroughly, quartered
5
basil leaves
3
ounces (90 g) fresh goat
cheese (like Montrachet)
2
ounces (60 g) fresh
mozzarella, sliced
Preheat 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 the entire surface of the dough with
olive oil.
Scatter the chopped sun-dried tomatoes
and artichoke heart quarters over the
surface of the pizza dough leaving a
1-inch (2.5 cm) border around the outside.
Tear the basil leaves in pieces and scatter
over the toppings. Add liberal dollops of
goat cheese evenly over the surface of the
pizza. Place mozzarella slices evenly over
surface of pizza as well.
Bake in preheated oven for about
20 minutes, until crust is nicely browned
and the cheese has melted.
Using the pizza peel, remove the pizza
from the oven.
Cut into slices and serve immediately.
Nutritional information per serving:
Calories 140 (35% from fat) • carb. 17g •
pro. 6g • fat 5g • sat. fat 3g • chol. 10mg •
sod. 273mg • calc. 58mg • fiber 2g
Pizza with
Chicken Sausage
and Roasted
Peppers and
Onions
Makes one 12-inch (30 cm) pizza
6
ounces (170 g) Italian chicken
sausage, cut in half length-
wise
1
teaspoon (5 ml) olive oil
1
sweet red pepper, cut into
slices
1
medium onion, cut into slices
3
cloves garlic, crushed
¼
teaspoon (1 ml) kosher salt
1
⁄
3
recipe pizza dough
½
cup (125 ml) pizza sauce
8
ounces (230 g) mozzarella,
shredded
1
tablespoon (15 ml) Parmesan,
grated
extra virgin olive oil for
brushing
Preheat Cuisinart
™
Flatbread Oven, fitted
with the pizza stone, for 30 minutes.
Coat the pizza mesh with cooking spray.
Line an 11 x 7-inch (28 cm x 18 cm)
baking pan with aluminum foil.
When oven has preheated, place
sausages in prepared pan and roast in
flatbread oven for about 15 minutes or
until nicely browned. Remove from oven
and slice into ½-inch (1.25 cm) pieces.
Reserve.
While sausages are roasting, place olive
oil in a 12-inch (30 ml) skillet over medium
heat. When oil shimmers across the pan
add the sliced peppers, onions, garlic,
and salt. Sauté over medium heat until the
edges of peppers and onions become
slightly golden, about 10 to 15 minutes.
Roll out dough into a 12-inch (30 cm)
circle. Place on pizza mesh and stretch
dough to fit. Pour pizza sauce in the
middle of the dough and spread out over
the circle, leaving a 1-inch (2.5 cm) border
around the outside. Spread the onions,
peppers and sausage evenly over pizza.
Spread cheeses evenly over the toppings.
Brush outside border with olive oil.
