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| | Fresh Yellow Tomato & Scamorza Pizza
Makes one 13-inch pizza, 4 servings
Ingredients
Whole Wheat Pizza Dough ( recipe follows)
extra virgin olive oil
6 to 8 ounces scamorza* cheese
5 ounces red onion, peeled and ends cut flat
12 ounces fresh yellow tomatoes, stem end cut flat
24 leaves fresh oregano
Directions:
Preheat the oven to 500°F. Roll the pizza dough out into a 13-inch round and brush generously with olive oil. Place the dough on a perforated pizza pan or pizza screen. The pizza may also be baked on a baking stone following the manufacturer’s instructions.
Insert the slicing disc in the Cuisinart® Food Processor. Place the cheese in the large feed tube and slice using medium pressure. Remove the cheese and set aside.
Place the onion in the large feed tube and with medium pressure, slice. Remove and reserve.
Place the tomatoes in the large feed tube, cut side down, and use light pressure to slice. Remove the tomatoes and reserve.
Arrange the slices of tomato and cheese on top of the prepared dough. Top with the onion slices and half of the oregano leaves.
Bake in the preheated oven until the dough is crisp and the topping is golden brown. Remove the pizza from the oven and garnish with the remaining oregano leaves.Serve warm with a toasted bagel or pita chips.
*Scamorza is similar to mozzarella…creamy white in color with a slightly nutty flavor. Scamorza is firmer and has a little less moisture than mozzarella which makes it perfect to slice as a topping for pizza.
Whole Wheat Pizza Dough
Ingredients
2¼ teaspoons active dry yeast (1 packet)
1 teaspoon sugar
2/3 cup warm water (105°F to 115° F)
½ teaspoon salt
½ cup whole wheat flour
1 cup all-purpose flour
2 tablespoons extra-virgin olive oil
Directions:
- Stir the yeast and sugar into the warm water and let it stand for 5 to 10 minutes.
- Process the salt and flours with the metal blade of the Cuisinart® Food Processor until combined, about 30 seconds. Add the oil to yeast mixture. With the motor running, pour the yeast and oil through the feed tube in a steady stream as fast as the flour absorbs it, about 30 seconds. Process until the dough forms a ball, adding flour by the tablespoon if the dough seems too sticky.
- Process an additional 45 seconds to knead the dough. Pat the dough into a large ball.
- For one 13-inch pizza, use all the dough. For 8-inch individual pizzas, use 1/3 cup dough for each. Roll the dough out very thinly on a lightly floured surface. Place the dough in an oiled 13-inch black steel pizza pan or on two oiled baking sheets.
- Layer the pizza toppings on the dough as directed above and bake according to the directions.
Nutritional information per serving:
Calories 429 (46% from fat) carb. 44g pro. 15g fat 22g sat. fat 7g chol. 33mg sod. 464mg calc. 244mg fiber 4g |
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