Cuisinart (105 - 115F User Manual

5

4

Spicy Pepperoni and Mushroom Pizza

Simple Tomato Sauce

• Pizza Dough (page 3)

• 2 tablespoons extra virgin olive oil

• 3-4 white or cremini mushrooms, thinly sliced

•  One 4-ounce jar roasted red peppers, 

drained well and cut into slices

• 1 tablespoon chopped fresh garlic

• Salt and freshly ground black pepper

• 1/2 cup pizza sauce

• 1/4 teaspoon of crushed red pepper flakes

• 6 ounces fresh mozzarella, grated

• 4 ounces pepperoni, thinly sliced

•  1 small onion (about 4-ounces), cut into 

1-inch pieces

•  ½ tablespoon extra virgin olive oil

•  4 garlic cloves

•  ¾ teaspoon dried oregano

•  1 can (35-ounces) plum tomatoes, with juices

•  2  sprigs fresh basil (10 to 12 large leaves)

•  ¼ cup dry white wine 

•  ½ teaspoon kosher salt

•  ¼ teaspoon freshly ground black pepper

•  ¼ to¾ teaspoon red pepper flakes (optional, 

to taste, for a spicier sauce)

Place a skillet over medium-high heat. Add oil when pan gets hot. Add the mushrooms and cook 

them, stirring regularly, until they soften, about 7 minutes. Add the roasted peppers and garlic and 

cook for 1 minute more. Season with salt and pepper to taste and transfer to a bowl.
On a lightly floured surface, roll out pizza dough using a rolling pin or your hands. Sprinkle a light 

dusting of cornmeal on the pizza peel and carefully place dough on top.
Spoon a layer of sauce over the dough. Add the cheese, the mushroom mixture, then the pepperoni. 

Place in pizza oven for 5-7 minutes. Remove pizza from oven using pizza peel. Transfer to a large 

cutting board, slice and enjoy!

Insert the large metal chopping blade to the large work bowl of the Cuisinart® Food Processor. Add 

the onions and pulse to chop, about 10 times. Add the olive oil to a 6-quart saucepan over medium 

heat. When the oil shimmers across the pan add the onions. With the processor running, drop the 

garlic through the feed tube to chop. Add the garlic and oregano to the pan. Cook until onions are 

softened and the garlic is fragrant. While the onion mixture is cooking, add the tomatoes to the work 

bowl and pulse to chop. Add the tomatoes to the pan with the basil, wine and salt. Bring to a boil and 

then reduce the heat to low, cover the pan loosely and simmer for 50 to 60 minutes.  Turn off the heat 

and let cool in the pan for 10 minutes.  Stir in the black pepper and optional red pepper flakes. Taste 

and adjust seasoning accordingly.
If you would like a sauce for pizza, continue to simmer, uncovered, for 40 additional minutes to reduce, 

stirring now and then.  Transfer the reduced sauce to a bowl to cool before using as a pizza topping.  
This sauce freezes well.

 1 10 -12 inch Pizza

 10-15 minutes

 5-7 minutes

15-22 minutes

Similarly, you can use any 

prepared pizza sauce, but 

if you want to get creative 

and make your own you 

can start with this one.
Makes 3 cups tomato 

sauce for pasta / 1¾ cups 

tomato sauce for pizza.
NOTE: 

Saucing Your Pizza:  

Sometimes with sauce 

less is more. If you over 

sauce the pizza it can get 

soggy or slip off onto your 

stone creating a little bit 

of a mess. Keep the sauce 

simple and centered.