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White Pizza with Prosciutto,
Arugula and Tomatoes
Makes one 12-inch (30 cm) pizza (8 servings)
1 / 3
recipe pizza dough (page 24)
1
tablespoon (15 ml) extra virgin olive oil
1–1½ ounces [(30-43g) about 4 to 6 slices] prosciutto, halved
3
medium garlic cloves, finely chopped, divided
1
cup (250 ml) halved grape tomatoes
2
cups (500 ml) packed arugula
1½
cups (375 ml) ricotta
½
cup (125 ml) grated Parmesan (about 2 ounces)
pinch sea or kosher salt
½
teaspoon (2 ml) freshly ground black pepper
Preheat the Cuisinart
Convection Toaster Oven Broiler to 425°F (220°C)
®
on the bake setting with the rack in position A .
Roll out dough into a 12-inch (30 cm) circle .* Brush the outer edge of the
dough with olive oil . Bake in preheated oven for about 6 to 8 minutes, or
until dough is lightly golden .
While dough is baking, preheat a medium skillet over medium-high heat .
Add the prosciutto . Sauté until crisp; remove and reserve .
Add ²∕ ³ of the garlic chopped cloves to the hot pan . Sauté until fragrant,
and then add the tomatoes . When tomatoes just begin to soften, stir in
the arugula, about ¼ cup (60 ml) at a time . Cook until the arugula is wilt-
ed; remove and reserve .
In a medium-sized bowl, mix the ricotta, Parmesan, remaining garlic, salt
and pepper until well combined . Reserve .
Spread the ricotta mixture evenly over the partially baked pizza dough .
Top the ricotta with the arugula mixture and then finish with the prosciut-
to . Bake pizza in preheated oven for about 10 to 12 minutes, or until the
dough is nicely browned and the cheese is bubbling on top .
Remove the pizza from the oven . Cut into slices and serve immediately .
*Using a pizza mesh makes forming the perfect pizza much easier . If you
have one, it is advisable to spray it with nonstick cooking spray before
stretching dough .
Nutritional information per serving:
Calories 160 (30% from fat) • carb. 19g • pro. 10g • fat 6g • sat. fat 3g •
chol. 20mg • sod. 400mg • calc. 167mg • fiber 2g
Tomato, Onion and Bacon Pizza
Makes one 12-inch (30 cm) pizza (8 servings)
3
slices bacon
nonstick cooking spray
⁄
1
recipe Pizza Dough (page 27)
3
1
tablespoon (15 ml) extra-virgin olive oil
1
cup (250 ml) hearty pizza sauce, strained
6
ounces (170 g) fresh mozzarella, cubed
1
plum tomato, cut into ½-inch (1.25 cm) slices
¼
medium onion, thinly sliced
1
tablespoon (15 ml) thinly sliced basil leaves
Lay the bacon slices evenly on the prepared 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 .
Preheat oven to 425°F (220°C) on Bake/Pizza .
Roll out/stretch dough into a 10 x 9-inch (23 cm) 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 preheated
oven for about 6 to 8 minutes, or until dough is lightly golden .
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
13
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