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14
Pesto Pizza with Fresh Mozzarella & Tomatoes
During the peak of summer, this pizza is a great way to use all of your fresh basil.
Makes one 10 x 9-inch square pizza (six servings)
Nonstick cooking spray
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³
recipe Pizza Dough (page 13)
1½ teaspoons extra virgin olive oil
¼ cup basil pesto (store-bought, or see www.cuisinart.com for
a recipe)
Pinch freshly ground black pepper
4 ounces fresh mozzarella, sliced
1 small tomato, sliced
2 tablespoons fresh basil leaves, torn into pieces
1. Preheat the Toaster Oven Broiler to 400°F on the Bake setting.
2. Lightly coat the baking pan with nonstick cooking spray.
3. Form dough into a 10 x 9-inch rectangle. Fit into the prepared pan. Brush the
outer edge of the dough with olive oil. Fit pan into the lower position and
bake for about 12 minutes, or until dough is lightly golden.
4. Spread the pesto on the dough, leaving a ½-inch border, and then top with
the cheese, then the tomato slices. Bake in the preheated oven for about 10
minutes, or until the cheese is bubbling and the edges of the crust are
golden.
5. Remove from oven and sprinkle the fresh basil on top. Let pizza cool slightly,
then slice and serve.
Nutritional information per serving:
Calories 283 (49% from fat) • carb. 28g • pro. 9g • fat 16g •
sat. fat 4g • chol. 12mg • sod. 402mg • calc. 84mg • fiber 4g
Chicken & Black Bean Enchiladas
There is little prep needed in this quick dish, making it a great midweek meal.
Makes 8 servings
2 cups shredded roast chicken*
1 cup shredded cheese (preferably Monterey Jack), divided
1 can (14.5 to 15 ounces) black beans, drained and rinsed
1 can (4 ounces) chopped green chiles, drained
1 teaspoon fresh lime juice
Pinch kosher salt
Pinch freshly ground black pepper
Nonstick cooking spray
1 cup red enchilada sauce (store-bought or see www.cuisinart.com
for a recipe), divided
8 6-inch corn tortillas
1 green onion, thinly sliced
1. In a large mixing bowl, toss the shredded chicken with ½ cup of the cheese,
beans, green chiles, lime juice, pinch of salt and pepper.
2. Assemble the enchiladas: To make the tortillas more pliable, wrap them in a
damp towel and microwave for about 15 seconds. Keep them covered until
using. Spray the baking pan with cooking spray. Spread ½ cup of the sauce
in the pan.
3. Place the first tortilla in the pan. Turn to coat with sauce and place a heaping
¼ cup of the filling in the middle and fold over two sides to close. Turn over
so the seam side is down, and push the tortilla to one side. Repeat with
remaining tortillas, adding more sauce if needed or desired. Once all are filled
and fit tightly into the pan, top them with the remaining sauce and shredded
cheese.
4. Put pan into the lower position and set to 350°F on the Bake setting. Bake f
or about 15 minutes, or until top of the enchiladas are nicely melted and
lightly browned.
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