User manual CUISINART BRK-200 RECIPE

[. . . ] Instruction Booklet Reverse Side CuisinartTM Brick Oven BRK Series RECIPES Appetizers & Breads Banana Pecan Crumb Muffins . . . . . . . . . . . . . . . . . . . 3 Orange-Anise Scones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Buttermilk Blueberry Crumb Cake . . . . . . . . . . . . . 4 Roasted Eggplant and Sweet Pepper Crostini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ] Carefully transfer prepared pizza to the stone in the preheated brick oven (a pizza peel may be helpful). Bake for about 20 minutes, until the dough is nicely browned and the cheese is completely melted. Cut into slices and serve immediately. Nutritional information per serving: Calories 176 (45% from fat) · carb. 155mg · fiber 1g Nutritional information per serving: Calories 286 (53% from fat) · carb. 346mg · fiber 1g Pizza with Italian Sweet Sausage and Garlic Spinach Makes one 12-inch pizza teaspoons olive oil ounces fresh Italian sweet sausage, casings removed 3 to 4 cloves garlic, finely chopped 8 packed cups fresh spinach, washed and dried ¼ teaspoon kosher salt ¼ teaspoon crushed red pepper ¼ cup dry white wine yellow cornmeal for dusting ¹³ recipe pizza dough ½ cup pizza sauce 8 ounces mozzarella, shredded 1 ounce Parmesan, grated extra virgin olive oil for brushing Heat olive oil in a 12-inch skillet over medium heat. When oil shimmers across the pan add the sausage. Break up sausage into small pieces with a wooden spoon while it is cooking. Once sausage is completely cooked through, remove from pan and reserve. Pour off all but 1 teaspoon of fat and add the chopped garlic to the pan and place over medium low heat. Stir for one minute, until garlic is fragrant, being careful not to burn. Stir in spinach until wilted and add the salt and crushed red pepper. Stir in the white wine, scraping up any browned bits that have been left behind in the pan. Continue cooking over medium heat until wine has been almost completely reduced. Preheat the CuisinartTM Brick Oven to 425°F on the convection bake or bake setting fitted with the baking stone on a rack in position A. Roll out dough on a cornmeal-dusted surface into a 12-inch circle. Pour pizza sauce in the middle of the dough and spread out over the circle, leaving a 1-inch border. Place reserved sausage 2 6 Pizza Bianca A favorite for all cheese lovers. Makes one 12-inch pizza 1½ 2 2 1 ½ cups ricotta ounces Parmesan, grated medium cloves garlic, finely chopped pinch kosher or sea salt teaspoon freshly ground black pepper yellow cornmeal for dusting recipe pizza dough tablespoon extra virgin olive oil ounces mozzarella, shredded ¹³ 1 8 Preheat the CuisinartTM Brick Oven to 425°F on the convection bake or bake setting fitted with the baking stone on a rack in position A. In a medium-sized bowl, mix the ricotta, Parmesan, garlic, salt and pepper until well combined. Roll out dough on a cornmeal-dusted surface into a 12-inch circle. Brush the outer edge of the dough with olive oil. Spread the ricotta mixture evenly over the dough, leaving a 1inch border. [. . . ] Slowly add the remaining sugar and whip to a medium-stiff peak, about 3 to 4 minutes. Stir a very small amount of the egg whites into the chocolate/yolk mixture. Gently fold ¾ of the whites into the lightened chocolate/ yolk mixture using a large rubber spatula until the ingredients are incorporated. Sift in the flour and gently fold into mixture. [. . . ]