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19
the ends hang over the bottom; press firmly to
seal. Place on a baking sheet lined with
parchment paper. Repeat with remaining pieces
of dough, being sure to keep all shaped pretzels
under plastic wrap or a damp towel. Allow
pretzels to rest for about 20 to 30 minutes.
While they are resting, stir together the 1 cup of
water and baking soda in a small bowl. Place a
6-quart saucepan filled with water over high heat
and bring to a boil. Preheat oven to 425°F.
Once pretzels have rested and water comes to a
boil, carefully slide one pretzel into the boiling
water at a time, flipping each after 1½ minutes.
Boil for 3 minutes total. Allow pretzels to drain on
a wire cooling rack.
Dip each pretzel into the stirred baking soda
solution and place on prepared baking sheet.
Lightly brush the pretzels with the egg wash and
sprinkle generously with the rosemary. Bake in
the oven until dark and golden, approximately 10
to 12 minutes.
When pretzels are finished, transfer to a wire
cooling rack and sprinkle generously with the
flake sea salt.
Nutritional analysis per pretzel:
Calories 118 (0% from fat) • carb. 25g • pro. 4g • fat 0g
sat. fat 0g • chol. 0mg • sod. 261mg • calc. 1mg • fiber 1g
Prosciutto and Fig Pizza
with Goat Cheese
These flavors elevate homemade pizza with gourmet
ingredients. It is best with fresh figs, but when those
are out of season or not available, fig jam is a good
substitute (just be sure to be light handed with it or
it can burn).
Makes 1 pizza
½ recipe Pizza Dough (recipe follows)
½ garlic clove
Olive oil, for brushing and drizzling
¹⁄
³
cup crumbled goat cheese
4 fresh figs, thinly sliced (or use ¼ cup
fig jam)
1½ ounces prosciutto, torn into pieces
½ teaspoon fresh thyme leaves
Pinch sea salt
Preheat oven to 450°F with the rack in the middle
position.
Stretch the dough to form a 12-inch circle. Set on
top of a cornmeal-dusted pan. Rub the top of the
dough with the ½ garlic clove and then brush
with olive oil.
Bake the crust for 10 minutes, or until lightly
browned. Top with the cheese. Bake for an
additional 5 minutes. Remove and top with the
figs (or jam, dolloping all over the crust), and
prosciutto. Bake for 1 to 2 additional minutes.
Sprinkle with the thyme leaves and drizzle with
olive oil and pinch of salt. Allow to cool for a few
minutes before slicing and serving.
Nutritional analysis per serving (based on 12 servings):
Calories 114 (22% from fat) • carb. 22g • pro. 9g • fat 3g
sat. fat 0g • chol. 0mg • sod. 209mg • calc. 23mg • fiber 1g
Pizza Dough
This dough can be used for more than just the
obvious, although who doesn’t love homemade
pizza? Visit our website, www.cuisinart.com, for a
variety of pizza, calzone and stuffed bread recipes.
Makes 1½ pounds of dough, enough for two
12-inch pies
1 cup warm water (105°F to 110°F)
1½ teaspoons granulated sugar
2¼ teaspoons active dry yeast
3 cups bread flour (unbleached,
all-purpose flour may be substituted),
plus additional for dusting and rolling
1½ teaspoons kosher salt
1 tablespoon extra virgin olive oil, plus
more for coating the dough
Stir together the warm water, sugar, and yeast in
the Cuisinart
®
mixing bowl. Attach the dough
hook and let stand until the mixture is foamy and
bubbly, about 5 to 10 minutes.
While the yeast is proofing, combine the bread
flour and salt in a separate mixing bowl. Once the
yeast is foamy, add the flour mixture and olive oil
to the bowl. Select the DOUGH setting and the
PIZZA DOUGH program. At the end of the
program, dough should be smooth and spring
back to the touch. If sticky, add 1 tablespoon of
flour at a time until smooth. Alternatively, if the
dough seems too dry, add 1 tablespoon of water
at a time.
When the kneading process of the program is
complete, press the dial to pause the program.
Remove the dough hook and cover bowl with a
damp towel or plastic wrap and let rise for the
allotted 60 minutes (the dough should double in
volume in a room temperature setting, about 70°F.
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