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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
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