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8
Nutritional information per serving:
Calories 373 (60% from fat) • carb. 17g • pro. 20g
• fat 25g • sat. fat 7g • chol. 50mg • sod. 370mg
• calc. 228mg • fiber 2g
Salad Pizza
Makes one 12-inch pizza
cooking spray
1
⁄
3
recipe pizza dough
¾ cup pizza sauce
2 tablespoons extra virgin olive oil,
divided
1 medium avocado
1 tablespoon lemon juice
½ large cucumber, cut into ½-inch
cubes
1 cup grape tomatoes, halved
1
⁄
3
cup scallions, cut into ¼-inch
pieces
½ cup carrots, sliced
1½ tablespoons basil, cut into thin
strips
½ cup black olives, chopped
2 ounces mixed greens
pinch sea or table salt
½ teaspoon freshly ground black
pepper
½ tablespoon white balsamic vinegar
Preheat the Cuisinart
™
Pizza Oven, fitted
with the pizza stone, for 30 minutes. Coat
the pizza mesh with cooking spray.
Roll out dough into a 12-inch circle. Place
on pizza mesh and stretch dough to fit.
Spread the pizza sauce evenly over the
center of the dough, leaving a 1-inch
border around. Brush the outer border of
the dough with olive oil.
Bake in preheated pizza oven for about 20
minutes, until the dough is nicely browned.
While the dough is baking, halve the
avocado and cut the flesh into ½-inch
cubes. Place in a bowl and toss with lemon
juice. Reserve.
Place remaining vegetables in a large bowl
and toss with salt, pepper, oil and vinegar.
Reserve.
Using the pizza peel, remove the pizza from
the oven. Top with the mixed vegetables
and avocado.
Cut into slices and serve immediately.
Note: 2 tablespoons of your favorite salad
dressing may be used in place of the salt,
pepper, olive oil and balsamic vinegar.
Nutritional information per serving:
Calories 180 (46% from fat) • carb. 21g • pro. 4g
• fat 10g • sat. fat 1g • chol. 0mg • sod. 309mg
• calc. 32mg • fiber 3g
White Clam Pizza
Makes one 12˝ pizza
5 cloves garlic, 3 cloves chopped,
2 cloves sliced
¼ cup plus 1 teaspoon extra virgin
olive oil, divided
1 dozen littleneck clams
¼ teaspoon crushed red pepper
1 bay leaf
½ cup dry white wine
1
⁄
3
recipe pizza dough
½ cup diced tomato
1 tablespoon fresh basil, thinly sliced
1 tablespoon fresh parsley, chopped
2 ounces fresh mozzarella, shredded
2 tablespoons Pecorino Romano or
Asiago, grated
Preheat the Cuisinart
™
Pizza Oven, fitted
with the pizza stone, for 30 minutes. Coat
the pizza mesh with cooking spray.
Stir together chopped garlic and ¼ cup
olive oil. Reserve.
Rinse and scrub the clams well. Place the
teaspoon of oil in a 6-quart stockpot with a
tightfitting lid over medium heat. Stir in the
sliced garlic, crushed red pepper, and bay
leaf. After the ingredients cook for about 1
to 2 minutes, add the dry white wine and
bring to a simmer over medium high heat.
Add the scrubbed clams and cover with lid.
Steam for about 3 to 5 minutes until all the
clams have opened. Remove clams and
reserve in a shallow bowl; discard any that
do not open. Remove the clams from their
shells and roughly chop, reserve.
Roll out dough into a 12-inch circle. Place
on pizza mesh and stretch dough to fit.
Brush the entire surface of the dough with
the garlic and oil. Sprinkle the diced
tomato, chopped clams and chopped herbs
evenly all over the surface of the pizza.
Place the cheese evenly over the toppings.
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