30
Pizza in a Hurry
It takes no longer to make this pizza than to wait
for one you order to take out.
Yield: One 14-inch pizza
1 14-inch pizza crust
(previous recipe)
4 ounces Parmesan, at room temperature
2 ounces pepperoni, cut into 3 pieces
12 ounces mozzarella, very cold
1 small onion, peeled, ends cut fl at
1 medium green pepper, cored,
seeded and cut fl at at stem
1 medium tomato, cored and
cut fl at at ends
1 cup Tomato Pizza Sauce
(recipe follows)
Pinch granulated sugar
Freshly ground black pepper
1
⁄2 teaspoon dried basil
1
⁄2 teaspoon dried oregano
Preheat oven to 425°F and place rack in lower
third. Bake pizza crust for 6 minutes. In the mean-
time, prepare filling.
Use metal blade to process Parmesan and pep-
peroni until coarsely chopped. Reserve.
Insert shredding disc and process mozzarella.
Reserve.
Insert standard slicing disc and slice onion.
Reserve. Slice green pepper and reserve. Slice
tomato, using light pressure. Set aside on paper
towels to drain.
Use rubber spatula to spread Tomato Pizza
Sauce evenly over pre-baked crust, leaving rim
exposed. Separate onion slices into rings and
distribute them over sauce. Distribute shredded
mozzarella over onions. Arrange tomato slices
over cheese and sprinkle with a pinch of sugar
and pepper.
Distribute Parmesan and pepperoni mixture, then
green pepper slices, over tomatoes. Sprinkle
evenly with basil and oregano. Return pizza to
oven and bake for 18 minutes, or until rim of crust
is golden and bottom is deep brown.
Tomato Pizza Sauce
When this sauce stands, liquid may accumulate
on the surface. Pour off all but 2 tablespoons,
then stir well before using.
Yield: 2 cups
2 large tomatoes, peeled, seeded
and quartered
1 cup canned tomato sauce
1
⁄4 cup tomato paste
3
⁄4 teaspoon dried oregano
3
⁄4 teaspoon dried basil
1 teaspoon granulated sugar
Kosher salt and freshly ground black
pepper
Use metal blade to coarsely chop tomatoes,
about 6 pulses. Add remaining ingredients and
pulse 4 times to mix.
DESSERTS
Apple Pie
Yield: One 9-inch pie
Pastry for two 9-inch pie shells
(see Basic Pastry recipe, page 27)
1
⁄2 cup granulated sugar
3 tablespoons unbleached, all-purpose
fl our
3
⁄4 teaspoon ground cinnamon
1
⁄8 teaspoon ground nutmeg
2 pounds apples, peeled and cored
Preheat oven to 375°F. Roll out 2 pastry shells as
directed in Basic Pastry recipe (page 27). Place
one in a 9-inch pie plate and reserve remaining
pastry shell.
Use the metal blade to process the sugar, flour,
cinnamon and nutmeg, about 5 seconds. Leave in
work bowl.
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