14
Tomato, Onion and Bacon Pizza
Makes one 12-inch pizza (8 servings)
3
slices bacon
nonstick cooking spray
1
⁄
3
recipe Pizza Dough (page 24)
1
tablespoon extra virgin olive oil
1
cup hearty pizza sauce, strained
6
ounces fresh mozzarella, cubed
1
plum tomato, cut into ½-inch slices
¼
medium onion, thinly sliced
1
tablespoon thinly sliced basil leaves
1 . Line the baking pan with aluminum foil . Lay the bacon on the pre-
pared pan and slide into the upper position of the Cuisinart
®
Convection Toaster Oven Broiler . Set to Broil and cook for about 8
minutes, or until bacon is almost crisp . Carefully remove pan and
transfer bacon to a separate dish and reserve . Wipe pan clean and
then lightly coat with nonstick cooking spray .
2 . Preheat oven to 425°F on Pizza/Bake .
3 . Roll out/stretch dough into a 10x9-inch rectangle (to fit the pan) . Fit
into the prepared pan and brush the outer edge of the dough with
olive oil . Carefully slide pan into the lower position and bake in pre-
heated oven for about 6 to 8 minutes, or until dough is lightly golden .
4 . Spread the sauce evenly over the baked dough . Top with the cheese,
and then finish with the tomatoes, onions, bacon and basil . Carefully
slide pan into the lower position . Bake in preheated oven for about
12 to 14 minutes, or until the dough is nicely browned and the
cheese is melted and bubbling on top .
5 . Remove the pizza from the oven . Cut into slices and serve immedi-
ately .
Nutritional information per serving:
Calories 200 (47% from fat) • carb. 19g • pro. 7g• fat 11g • sat. fat 5g • chol. 25mg
• sod. 330mg • calc. 3mg • fiber 3g
Zucchini, Tomato and Onion Tart
Makes 10 servings
½
recipe Pâte Brisée (page 25)
3
small zucchini
2
small onions
4
tablespoons olive oil, divided
½
teaspoon kosher salt, divided
½
teaspoon freshly ground black pepper, divided
3
tablespoons grated Parmesan
3
plum tomatoes
½–¾ ounce soft goat cheese
5
small basil leaves, thinly sliced (chiffonade)
1 . Roll and shape the pâte brisée into a 12x4-inch rectangle . Fold up
the edges to ¼-inch high . Refrigerate for about 30 minutes .
2 . While dough is chilling, prepare the vegetables . Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 425°F on Pizza/Bake . Line the
baking pan with aluminum foil .
3 . Using a Cuisinart
®
Food Processor fitted with the 4mm/medium slic-
ing disc, slice the zucchini and onions . In a medium bowl, toss the
sliced vegetables with 3 tablespoons of the olive oil and ¼ teaspoon
each of the salt and pepper . Arrange in a single layer on the prepared
baking pan . Roast for about 20 minutes, or until vegetables begin to
brown and soften . Transfer the vegetables to a separate dish and
discard the foil . Wipe pan clean of any excess oil, if necessary .
4 . Switch the oven to 350°F on Convection Bake .
5 . Remove the tart shell from the refrigerator and place on the baking
pan . Using a fork, prick the dough evenly all over, but make sure not
to go entirely through the dough . Line the shell with parchment and
weigh down with dried beans or rice . Carefully slide pan into the
lower position and bake for about 20 minutes, or until the dough