Use and Care Manual

27
Pizza Margherita
Simple and delicious—and quicker than takeout!
Makes 1 pizza, 6 slices
Nonstick cooking spray
16 ounces pizza dough, room temperature
¾ cup pizza sauce
2 tablespoons grated Parmesan
3 ounces fresh mozzarella, thinly sliced
1 tablespoon extra virgin olive oil
¼ cup tightly packed basil leaves, thinly sliced
1. Generously coat the Baking/Drip Pan with nonstick cooking spray.
Put the pizza dough on the pan. Stretch the dough to cover the entire pan.
Add sauce to the center of the dough. Leaving a 1-inch border for the crust,
spread sauce into a thin, even layer. Sprinkle with the Parmesan and top with
the mozzarella. Brush the border with olive oil.
2. Preheat the oven by selecting Pizza with temperature set to 450°F for 8 to 10
minutes. Once preheated, put Baking/Drip Pan into rack Position 1. It is rec-
ommended to turn the tray halfway through baking time for best results.
NOTE: Baking pizza on a baking/pizza stone gives you the crispiest crust,
similar to pizza prepared in a brick oven. Go to Cuisinart.com for details.
Nutritional information per slice:
Calories 217 (29% from fat) • carb. 32g • pro. 15g • fat 8g • sat. fat 2g • chol. 7mg
sod. 402mg • calc. 46mg • fiber 5g
SIDES AND BREADS
Perfect accompaniments to main courses cooked quickly with minimal ingredi-
ents and barely any cleanup.
Sweet & Salty Bacon Fried Rice
You’ll rethink ordering after trying this simple Asian takeout go-to.
Candied bacon makes it irresistible!
Makes 4 servings
1 cup cauliflower, broken into ½-inch florets
½ cup thinly sliced green onions, plus more to serve
2 teaspoons finely chopped garlic
1 tablespoon grated fresh ginger
2 tablespoons canola oil, divided
½ cup frozen peas, thawed
2 cups cooked rice
2 large eggs
2 tablespoons soy sauce, reduced sodium
1 tablespoon rice wine vinegar
1 teaspoon toasted sesame oil
1 teaspoon granulated sugar
4 slices Candied Bacon, crumbled (recipe follows)
Your favorite Asian hot sauce and lime wedges to serve
1. Combine the cauliflower, green onions, garlic and ginger with 1 tablespoon
of canola oil and spread onto Baking/Drip Pan. Put into rack Position 2 and
select AirFry with temperature set to 400°F for 5 minutes. Remove the pan
and mix in the peas; return for another 2 to 3 minutes. Transfer mixture to a
serving bowl.
2. Add rice to the pan and mix with the remaining tablespoon of oil. Create a
well in the center of the pan. Crack the eggs into the well and scramble with
a fork. Put the pan in rack Position 2 and select AirFry with temperature set
to 400°F for 5 minutes, until the eggs are set and the rice is just starting to
get crispy. Break the egg up into pieces with a fork and add to the serving
bowl along with the rice.