5.0
Owner's of the Cuisinart Blender DLC-2009CHB gave it a score of 5.0 out of 5. Here's how the scores stacked up:
61
Pizza
Pesto, Cheese and Fresh Tomato Pizza
Homemade pesto and fresh, ripe tomatoes from the garden make
this a great summertime pizza.
Makes 1 pizza (14-inch) or 2 pizzas (9-inch) to serve 4
pizza dough, page 47
½ pound fi rm but ripe plum tomatoes
½ ounce Reggiano Parmesan, cut into ½-inch cubes
2 ounces fresh mozzarella, well chilled
1½ ounces Italian Fontina cheese
3 tablespoons Pesto, page 32
1 teaspoon extra virgin olive oil
cornmeal for dusting the peel or pan
Prepare the pizza dough and let it rise. Position the top rack of the oven about 8 inches
from the top. If using a baking stone, place it on the rack. Preheat the oven to 500˚F while
preparing the pizza.
Bring 6 cups of water to a boil in medium saucepan. Cut a shallow “x” in the bottom of
each tomato. Blanch the tomatoes in the boiling water for 30 seconds, then immediately
plunge them into a bowl of iced water. When cool enough to handle, slip the skins off.
Slice the stem end off each tomato; set aside.
Insert the metal blade. With the machine running, drop the Parmesan cheese cubes down
the small feed tube; process 15 seconds and leave in bowl. Insert the shredding disc and
shred the mozzarella and Fontina. Remove the cheese to a bowl; toss to combine, and
reserve. Insert the slicing disc. Place the tomatoes in the small feed tube one at a time,
and slice, using light pressure. Place the sliced tomatoes on a triple thick layer of paper
towels to drain.
When the dough has risen, punch down and divide into 2 or 4 equal balls. Let rest 10
minutes. Roll the dough out to size. Place on a baker’s peel that has been sprinkled with
cornmeal. Brush the edges with the olive oil. Using an offset spatula, spread the pizza to
¾ inch of the edges with the pesto sauce, using 3 tablespoons on each 14-inch pizza or
1½ tablespoons on each 9-inch pizza. Divide the shredded cheeses evenly and sprinkle
on the pizzas. Top with the drained sliced tomatoes.
Carefully slide the pizza onto the stone (position the peel over the back edge of the stone,
and use a rocking motion to shake and slide the pizza off the peel onto the stone), or
place the pan in the hot oven. Bake the pizza for 5 minutes, then rotate it front to back for
even baking. Bake for another 3 to 6 minutes, until the pizza is bubbly, and the edges of
the dough are golden brown, puffed and crispy. Remove from the oven and let rest on a
rack for 2 to 3 minutes before slicing.
Nutritional information per serving (four servings):
Calories 363 (35% from fat) • carb. 45g • pro. 14g • fat 14g • sat. fat 6g
• chol. 27mg • sod. 721mg • calc. 336mg • fi ber 3g
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