KitchenAid KCO1005 User Manual download pdf (Page 27)

Crust

⁄2 ounce fresh

Parmesan cheese, cut

into 1-inch pieces

⁄2 cups all-purpose

flour

⁄2 teaspoon sugar

⁄2

teaspoon salt

⁄2 teaspoon dried basil

⁄2 cup water

1 tablespoon olive oil

1 teaspoon active dry

yeast

Cornmeal

Topping

8-10 large fresh basil

leaves

2 tablespoons fresh

oregano leaves

1 clove garlic

3 ounces provolone or

mozzarella cheese,

chilled

2 large Roma tomatoes

2 ounces thinly sliced

prosciutto or ham

In food processor, position multipurpose blade in

work bowl. With processor running, add Parmesan

cheese through feed tube. Process 25 to 30

seconds, or until finely grated. Add flour, sugar,

salt, and dried basil. Process 4 to 8 seconds, or

until mixed.

In small saucepan, combine water and oil. Heat

over low heat until warm, 105°F to 115°F. Stir in

yeast to dissolve. With processor running, slowly

add yeast mixture through feed tube. Process 1 to

⁄4 minutes, or until dough forms a ball. Remove

dough to greased bowl, turning dough to grease all

sides. Cover; let rise in warm place until double in

size, about 45 to 60 minutes.

Punch dough down. Lightly sprinkle greased broil

pan with cornmeal. Press dough into bottom and

⁄2 inch up sides of pan.

Meanwhile, in food processor, position mini bowl

and mini blade in work bowl. With processor

running, add fresh basil and oregano through feed

tube. Process 8 to 10 seconds, or until chopped.

Add garlic. Process 5 to 10 seconds, or until

chopped. Remove and set aside.

Position shredding disc in work bowl. Add

provolone cheese. Process to shred. Remove and

set aside.

Position slicing disc in work bowl. Add tomatoes.

Process to slice. Remove and set aside. Top pizza

crust with

⁄2 provolone cheese, tomatoes, and

basil mixture.

Position slicing disc in work bowl. Add prosciutto.

Process to slice.

Spread prosciutto and remaining provolone cheese

on pizza. Bake with oven rack in up position in

lower slots of oven (Position C on page 8) at 400°F

for 10 to 18 minutes, or until crust is deep golden

brown and top is golden brown. Serve hot.

Yield: 6 servings.

Per Serving: About 220 cal, 11 g pro, 25 g carb,

8 g total fat, 3.5 g sat fat, 20 mg chol,

540 mg sod.

Prosciutto Provolone Pizza

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KitchenAid KCO1005 User Manual Page 27

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