25
Nonstick cooking spray
12 ounces (340 g) pizza dough, room temperature
1 tablespoon (15 ml) extra virgin olive oil, divided
10 ounces (283 g) grape tomatoes, about 1 pint, halved
1 small garlic clove, crushed
¼ teaspoon (1 ml) kosher salt
3 ounces (85 g) mozzarella, shredded
1 tablespoon (15 ml) grated Parmesan
2 to 3 fresh basil leaves, torn
1. Coat the Baking Pan well with nonstick cooking spray. Roll or stretch
the pizza dough to fit the pan. Brush the pizza dough with about
½ of the olive oil, and place into the oven. Set to Pizza at 450°F
(230°C) and bake on Pizza until the top is golden brown, about
8 to 10 minutes.
2. While the pizza is baking, toss the halved grape tomatoes together
with the remaining olive oil, crushed garlic clove, and salt.
3. Once the dough is golden, remove from the oven and press the
dough down into the pan. Add the cheese and grape tomatoes
evenly in the center, leaving an even border for the crust.
4. Return to the oven and bake on Pizza (again at 450°F [230°C])
until brown and bubbly, an additional 5 to 7 minutes.
5. Scatter with the fresh basil and serve immediately.
Nutritional information per serving:
calories 174 (30% from fat) • carb. 24g • pro. 6g • fat 6g • sat. fat 2g
chol. 9mg • sod. 412mg • calc. 66mg • fiber 1g
Eggplant Parm Pizza
Eggplant “fries” up beautifully in the Cuisinart
®
AirFryer – minimal oil is
required for crispy perfection. Note that a small eggplant yields more
than enough for 2 pizzas. If you decide to make one pie, simply enjoy
the remaining eggplant as a snack or separate meal!
Makes 2 pizzas, 16 slices
Nonstick cooking spray
¼ cup (60 ml) unbleached, all-purpose flour
1 large egg, lightly beaten
½ cup (125 ml) breadcrumbs
1 baby eggplant (about ½ pound [227 g]),
cut into ¼-inch (0.6 cm) round slices
Olive oil, divided
½ teaspoon (2.5 ml) kosher salt
2 pounds (907 g) pizza dough, divided
2
/
3
cup (150 ml) pizza sauce, divided
12 ounces (340 g) fresh mozzarella, thinly sliced, divided
3 to 4 fresh basil leaves, torn, divided
1. Spray the AirFry Basket thoroughly with nonstick cooking spray.
2. Put the flour, beaten egg, and breadcrumbs each in separate
shallow containers for dipping.
3. Dredge each slice of eggplant, first into the flour, then the egg, and
finally the breadcrumbs. After dredging in each ingredient, pat the
eggplant to remove any excess before adding to the next ingredient.
4. Arrange the breaded eggplant slices in a single layer in the AirFry
Basket. Brush liberally with olive oil and season evenly with salt.
5. Place in the oven. Set to AirFry at 400°F (200°C) and AirFry until
golden brown, about 8 to 10 minutes. Flip and AirFry the opposite
side for an additional 5 to 6 minutes. Remove and reserve.
Repeat with any remaining eggplant slices.
6. Wash and dry the Baking Pan and spray liberally with nonstick
cooking spray. Roll or stretch 1 pound (454 g) of the pizza dough to
fit the pan. Brush the pizza dough with olive oil and place into the
oven. Set to Pizza at 450°F (230°C) and bake until the top is golden
brown, about 8 to 10 minutes.
7. Once crust is slightly golden, remove from oven and press the dough
down into the pan. Add
1
/
3
cup (75 ml) of sauce, leaving an even
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