
25
2 to 3 fresh basil leaves, torn
1 . Coat the Baking Pan well with nonstick cooking spray . Roll or stretch
the pizza dough to fit the pan . Brush the pizza dough with about ½
of the olive oil, and place into the oven . Set to Pizza at 450°F and
bake on Pizza until the top is golden brown, about 8 to 10 minutes .
2 . While the pizza is baking, toss the halved grape tomatoes together
with the remaining olive oil, crushed garlic clove, and salt .
3 . Once the dough is golden, remove from the oven and press the
dough down into the pan . Add the cheese and grape tomatoes
evenly in the center, leaving an even border for the crust .
4 . Return to the oven and bake on Pizza (again at 450°F) until brown
and bubbly, an additional 5 to 7 minutes .
5 . Scatter with the fresh basil and serve immediately .
Nutritional information per serving:
calories 174 (30% from fat) • carb. 24g • pro. 6g • fat 6g • sat. fat 2g
chol. 9mg • sod. 412mg • calc. 66mg • fiber 1g
Eggplant Parm Pizza
Eggplant “fries” up beautifully in the Cuisinart
®
AirFryer – minimal oil is
required for crispy perfection . Note that a small eggplant yields more
than enough for 2 pizzas . If you decide to make one pie, simply enjoy
the remaining eggplant as a snack or separate meal!
Makes 2 pizzas, 16 slices
Nonstick cooking spray
¼
cup unbleached, all-purpose flour
1
large egg, lightly beaten
½
cup breadcrumbs
1
baby eggplant (about ½ pound), cut into ¼-inch round slices
Olive oil, divided
½
teaspoon kosher salt
2
pounds pizza dough, divided
2
/
3
cup pizza sauce, divided
12
ounces fresh mozzarella, thinly sliced, divided
3 to 4 fresh basil leaves, torn, divided
1 . Spray the AirFry Basket thoroughly with nonstick cooking spray .
2 . Put the flour, beaten egg, and breadcrumbs each in separate shallow
containers for dipping .
3 . Dredge each slice of eggplant, first into the flour, then the egg, and
finally the breadcrumbs . After dredging in each ingredient, pat the
eggplant to remove any excess before adding to the next ingredient .
4 . Arrange the breaded eggplant slices in a single layer in the AirFry
Basket . Brush liberally with olive oil and season evenly with salt .
5 . Place in the oven . Set to AirFry at 400°F and AirFry until golden
brown, about 8 to 10 minutes . Flip and AirFry the opposite side for
an additional 5 to 6 minutes . Remove and reserve . Repeat with any
remaining eggplant slices .
6 . Wash and dry the Baking Pan and spray liberally with nonstick cook-
ing spray . Roll or stretch 1 pound of the pizza dough to fit the pan .
Brush the pizza dough with olive oil and place into the oven . Set to
Pizza at 450°F and bake until the top is golden brown, about 8 to
10 minutes .
7 . Once crust is slightly golden, remove from oven and press the dough
down into the pan . Add
1
/
3
cup of sauce, leaving an even border for
the crust . Top with ½ reserved eggplant and mozzarella slices, alter-
nating and layering the slices of each .
8 . Return to the oven and bake on Pizza (still at 450°F) until brown and
bubbly, an additional 5 to 7 minutes .
9 . Scatter with the fresh basil and slice . Serve immediately . Repeat with
second pie if preparing .
Nutritional information per serving (based on 16 servings):
calories 221 (32% from fat) • carb. 29g • pro. 9g • fat 8g • sat. fat 3g
chol. 30mg • sod. 507mg • calc. 117mg • fiber 1g