cookbook

RECIPES • PIZZA AND PASTA 33
RECIPES
4. Remove proofed dough, place on a  oured board and roll
out with a rolling pin until it is about 13 to 14-inches in
diameter. Gently transfer to the pizza pan. Press dough into the
pan making a ridge. Place in the proof box for about 10
minutes until it pu s to about 1-inch thick.
5. While dough is proo ng for the last time, cut sausage into
medallions and sauté until done, about 3 to 4 minutes.
6. Remove the proofed dough from the proof box and top pizza
with cheese, then sprinkle with the spices. Add the sausage
and mushrooms (optional). Top with well-drained diced
tomatoes and Parmesan cheese.
7. Press “Start” and bake under “Chicago Deep-Dish Pizza” for
6-1/2 minutes until hot and bubbly and the crust is golden
brown. Cut the pizza into 8 slices and serve.
Yield: 6 to 8 servings
Chef’s Suggestion : Make a vegetarian deep-dish pizza.
Thaw 10 ounces of frozen, chopped spinach under running water
or overnight in the refrigerator and squeeze it to remove as much
moisture as possible. Follow the Chicago Deep-Dish recipe
substituting spinach for the sausage and 1/4-cup diced red onions
for the mushrooms. When you build the pizza,  rst place 1/2-cup
of your favorite pizza or marinara sauce on the crust before
sprinkling with cheese, spinach, spices, tomatoes, diced red
onions, and Parmesan. Bake as instructed.
Pesto Pizza
PREP TIME: Approximately 15 minutes
COOK TIME: TurboChef : 4 minutes
Conventional : 30 minutes
Make a hand-stretched pizza out of the same basic dough. Basil
pesto combines nicely with fresh mozzarella cheese and sun dried
tomatoes. It’s a variation on the popular “Margherita” pizza.
1. Combine the sun dried tomatoes and drained diced tomatoes.
For best results, refrigerate overnight. This mixture can be held
refrigerated for up to 30 days.
2. After the second proo ng of the dough, on a clean surface
sprinkled with corn meal, roll out the dough into a 12 to
13-inch round. Stretch the dough to form a raised edge on the
outside and a thinner crust in the center. Place the dough on a
pizza screen or a TurboChef Te on Screen for a crisp crust. For a
softer crust, place dough on a pizza pan.
3. On a stove top, toast pine nuts until lightly golden brown.
In a food processor  tted with a blade, add basil, toasted pine
nuts, 1/4 cup Parmesan cheese, and garlic. Run the food
processor until the basil and other ingredients have formed a
paste, about 1 minute. Drizzle in the olive oil and lemon juice
with the motor running.
4. Select “Cookbooks” on the touchscreen. Select “Pizza & Pasta.”
Select “Pesto Pizza” and press “Preheat” to begin the preheat
cycle.
5. Spread pesto sauce evenly over the pizza crust. Place fresh
mozzarella cheese, sun dried tomato mix, and the remaining
1/4 cup Parmesan cheese over the pesto sauce.
6. Place pizza in the oven. Press “Start” and bake for 4 minutes.
Yield: 6 to 8 servings
3/4 cup smoked or regular sun
dried tomatoes
1 14-1/2 -ounce can diced
tomatoes, drained
1 recipe Basic Pizza Dough
1 teaspoon corn meal
1/4 cup pine nuts
2 cups loosely packed fresh
basil leaves
1/2 cup grated Parmesan
cheese
2 cloves garlic
2 teaspoons fresh lemon juice
8-9 thin slices fresh mozzarella
cheese
INGREDIENTS