Cuisinart Chef's Convection Toaster Oven ユーザーズマニュアル
32
Roasted Eggplant Pizza (gluten free)
A delightful combination for the gluten-free pizza dough.
Makes about 6 servings, one 10-inch pizza
1
eggplant, cut into ¼-inch slices
4
garlic cloves, finely chopped
2
teaspoons olive oil
1
sprig fresh rosemary, broken in half
½
recipe gluten-free pizza dough, rolled into 10-inch round
(page 30)
(page 30)
½
cup prepared pizza sauce (optional)
½
pound fresh mozzarella, sliced
¼
cup grated Parmesan
6
basil leaves
pinch kosher salt
pinch crushed red pepper
1. Toss together the eggplant, garlic, olive oil and rosemary and arrange in
a single layer on the baking pan. Adjust the rack to position 2 and put
the eggplant in the oven. Select Bake at 425°F for 25 minutes. Press
Speed Convection, then Start, to begin baking.
the eggplant in the oven. Select Bake at 425°F for 25 minutes. Press
Speed Convection, then Start, to begin baking.
2. Once pizza dough is ready and rolled, place it on a well-floured pizza
peel or surface of an inverted sheet tray. Spoon the sauce, if using, in a
round onto the center of the dough. Arrange the eggplant evenly over
the sauce and layer with the fresh mozzarella and Parmesan. Tear the
basil leaves and scatter on the pizza along with the pinch of salt and
crushed red pepper.
round onto the center of the dough. Arrange the eggplant evenly over
the sauce and layer with the fresh mozzarella and Parmesan. Tear the
basil leaves and scatter on the pizza along with the pinch of salt and
crushed red pepper.
3. Adjust the rack to position 1 fitted with the pizza stone. Preheat oven
450°F and stone by selecting Pizza, 6-inch fresh and set the time for
10 minutes. Once the oven beeps to signal it is preheated, slide pizza
into the oven. Check at five minutes before cooking time is finished so
that the pizza is not too dark.
10 minutes. Once the oven beeps to signal it is preheated, slide pizza
into the oven. Check at five minutes before cooking time is finished so
that the pizza is not too dark.
4. Slice and serve immediately.
Nutritional information per serving:
Calories 260 (49% from fat) • carb. 24g • pro. 9g • fat 14g • sat. fat 7g
• chol. 34mg • sod. 339mg • calc. 73mg • fiber 2g
Calzones - Three Ways
We have provided three different fillings to get you started but this recipe
is so versatile, feel free to be creative and think outside the “pizza box.”
Makes 6 calzones
1
pound pizza dough (page 29)
3
cups filling (recipes follow)
water for sealing
olive oil for brushing
1. Divide pizza dough into 6 pieces. On a lightly floured surface roll or
stretch the dough pieces into approximately 7 x 3½-inch-long ovals. Fill
the lower half of the ovals with about ½ cup of firmly packed filling (if
making the prosciutto filling it will be a heaping 1⁄3 cup per calzone).
the lower half of the ovals with about ½ cup of firmly packed filling (if
making the prosciutto filling it will be a heaping 1⁄3 cup per calzone).
2. Brush the outer edges of the lower dough half with water and pull the
top half over to cover the filling. With a fork, firmly press down around
the dough edges to seal. Brush the calzones with oil. If using the
prosciutto filling, cut a small slit into the top of the calzone to create
a vent.
the dough edges to seal. Brush the calzones with oil. If using the
prosciutto filling, cut a small slit into the top of the calzone to create
a vent.
3. Adjust the rack to position 2 fitted with the pizza stone. Preheat oven
and stone by selecting Pizza at 450°F for 12-inch fresh. Adjust the time
to 18 minutes. Once the oven beeps to signal it is preheated, transfer
the calzones to the oven, and evenly space directly on the stone.
to 18 minutes. Once the oven beeps to signal it is preheated, transfer
the calzones to the oven, and evenly space directly on the stone.
4. Bake calzones until well browned and filling is hot. Remove from oven
with a pizza peel or large spatula and let rest for at least 5 minutes
before serving.
before serving.