User manual CUISINART BRK-200 RECIPE

[. . . ] Instruction Booklet Reverse Side CuisinartTM Brick Oven BRK Series RECIPES Appetizers & Breads Banana Pecan Crumb Muffins . . . . . . . . . . . . . . . . . . . 4 Roasted Eggplant and Sweet Pepper Crostini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Gougères . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Entrées Roasted Stuffed Peppers . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ] 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. 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 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. 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. Spread the ricotta mixture evenly over the dough, leaving a 1inch border. Carefully transfer the prepared pizza to the stone in the preheated brick oven (a pizza peel may be helpful). Bake for about 20 minutes, or until the dough is nicely browned and the cheese is completely melted and bubbling on top. Cut into slices and serve immediately. 11 and garlic spinach evenly over pie. Carefully transfer the prepared pizza to the stone in the preheated brick oven (a pizza peel may be helpful). Bake until the crust is golden and the cheese is melted, about 15 to 20 minutes. Cut into slices and serve immediately. Nutritional information per serving: Calories 298 (48% from fat) · carb. 86mg · fiber 1g Pizza with Sun-dried Tomatoes, Artichokes, Goat Cheese and Fresh Mozzarella Makes one 12-inch pizza ¹³ yellow cornmeal for dusting recipe whole wheat pizza dough extra virgin olive oil for brushing tablespoons sun-dried tomatoes packed in oil, chopped can (15 ounces) artichoke hearts, drained and dried thoroughly and quartered basil leaves ounces fresh goat cheese (like Montrachet) ounces fresh mozzarella, sliced Veggie Pizza Makes one 12-inch pizza 2 2 2 1 1½ ¹³ ²³ 4 tablespoons olive oil, divided large cloves garlic, finely chopped cups mixed bell peppers, sliced cup mushrooms, sliced tablespoons fresh basil yellow cornmeal for dusting recipe pizza dough cup pizza sauce ounces mozzarella, shredded 2 1 5 3 2 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. [. . . ] Using reserved brisée strips, weave the strips into a latticework design over the apples. Bake directly on the baking stone at 350° for 40-50 minutes, or until the top of the pie is a dark golden brown. Nutritional information per serving (based on 12 servings): Calories 166 (8% from fat) · carb. 10mg · fiber 2g Preheat CuisinartTM Brick Oven to 375°F on the convection bake or bake setting with a rack in position A. Cut a circle of parchment paper to line the bottom of the pan; butter the parchment; dust entire pan with sugar. [. . . ]