Wolfgang Puck BFPR0007 - Manual (Page 24)

46
Calzone with Artichokes Hearts
& Porcini Mushrooms
Makes 4 calzones, 12 servings
INGREDIENTS
Pizza dough (see separate recipe in Dough & Crust section)
2 tablespoons extra-virgin olive oil
2 large artichoke hearts, very thinly sliced
1 1/2 cups fresh porcini, sliced if large
Salt and freshly ground pepper
2 tablespoons chile oil
1 cup grated Italian Fontina
2 cups grated Mozzarella
2 tablespoons chopped garlic, blanched
3 teaspoons chopped fresh thyme, plus 4 sprigs for garnish
2 tablespoons unsalted butter, melted
2 tablespoons freshly grated Parmesan
METHOD
1 Divide the pizza dough into 4 equal pieces.
2 Preheat the oven with a pizza stone to 500 degrees F for 30 minutes.
3 Place a large sauté pan over high heat. Add the olive oil and when it is
hot, sauté the artichoke hearts and mushrooms. Season to taste with
salt and pepper. Pour off any excess oil and let the vegetables cool.
4 Roll or stretch the dough, 1/4 at a time, into 9-inch circles. Place the
dough circles, one at a time, on a lightly floured wooden peel. Brush the
circles to within 1-inch of the edge with chili oil. For each calzone, put
1/4 of both cheeses on half of the dough, still leaving the 1-inch border.
Top with 1/4 of the artichokes and mushrooms, the garlic and the
thyme. Assemble the remaining calzones in the same way.
5 Moisten the edges of the circles with water. Fold the un-topped half of
the dough, trapping as much air inside as possible, over the filling and
press the edges together firmly to seal. With the backside of a fork,
press the edges of the dough to crimp them.
6 Slide the calzones onto the pizza stone and bake about 12 minutes, or
until the crust is golden brown. Brush the calzones with melted butter
and sprinkle them with Parmesan.
Recipe courtesy Wolfgang Puck
45
Brunch Pizza with Scrambled
Eggs and Smoked Salmon
Makes 2 servings
INGREDIENTS
6 ounces Pizza Dough (see separate recipe in Dough & Crust section)
Chili Garlic Oil (see separate recipe in Sauces & Dressings section)
4 large eggs
1/4 cup milk
Kosher salt and freshly
ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
METHOD
1 Place a pizza stone on the middle rack of the oven and preheat oven
to 500 degrees F.
2 On a lightly floured surface, stretch or roll out the dough to an 8-inch
round. Place the dough on a pizza peel that has been dusted with
flour or semolina (you can also place on a cookie sheet). Lightly
brush the surface of the dough with the chili oil. Place on the pizza
stone and bake until the bottom begins to turn golden brown, but the
pizza is not cooked through, about 6 to 8 minutes. Remove from the
oven and set aside.
3 In a medium bowl, whisk together the eggs, milk, salt, and pepper.
Place a nonstick 10-inch skillet over medium-high heat. When the pan
is hot add the olive oil and butter and cook until the butter is melted.
Add the egg mixture and cook, stirring constantly, until the eggs are
slightly set, but still fairly undercooked, about 4 minutes. The eggs
will cook further in the oven so it is important not to overcook them.
Remove from the heat and remove from the pan to stop the cooking.
4 Spread the eggs on the pizza dough, leaving a 1/2-inch border around
the edges. Scatter the mozzarella cheese and Fontina cheese evenly
over the eggs. Return to the oven and cook just until the cheese melts
and is bubbly, about 5 minutes.
5 Remove the pizza from the oven and transfer to a firm surface.
Arrange the smoked salmon slices over the surface of the pizza,
covering completely. Garnish with the chopped chives and
salmon eggs.
Recipe courtesy Wolfgang Puck Pizza, Pasta, and More! Random House;
1st edition (November 7, 2000)
1/4 cup grated mozzarella cheese
1/4 cup grated Fontina cheese
2 ounces smoked salmon,
sliced very thin
Chopped chives, for garnish
2 tablespoons salmon roe, optional
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