Wolfgang Puck BFPR0040 - Manual (Page 21)

40
Brunch Pizza with Scrambled
Eggs and Smoked Salmon
Makes 2 servings
INGREDIENTS
6 ounces Pizza Dough (see page 38)
Chili and Garlic Oil (see page 26)
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 chili oil. Place dough 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 and Fontina cheeses
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)
39
Basic Pizza Dough
Makes dough for 1 small pizza
INGREDIENTS
1 package active dry or fresh yeast
1 teaspoon honey
1/2 cup warm water, 105 to 115 degrees F
1 1/2 cups unbleached, all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus additional for brushing
METHOD
1 In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
2 In your Food Processor fitted with the Chopping Blade, combine the
flour and the salt. Add the oil, the yeast mixture, and the remaining
1/4 cup of water and process until the mixture forms a ball.
3 Turn the dough out onto a clean work surface and knead by hand
2 or 3 minutes longer. The dough should be smooth and firm.
Cover the dough with a clean, damp towel and let it rise in a cool
spot for about 2 hours. (When ready, the dough will stretch as it
is lightly pulled).
4 Work ball by pulling down the sides and tucking under the bottom
of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured
surface, roll the ball under the palm of your hand until the top of the
dough is smooth and firm, about 1 minute. Cover the dough with a
damp towel and let rest 1 hour. At this point, the ball can be wrapped
in plastic and refrigerated for up to 2 days.
• Pizza dough can be rolled out, covered airtight with plastic and foil,
frozen, then transferred directly form the freezer to hot oven.
• You can make pizza dough ahead and let it rise in a covered bowl in
the refrigerator. Just punch it down and knead it a few times when
you’re ready to roll it out.
• If you don’t have a pizza wheel for cutting the pizzas, use kitchen
scissors or a serrated knife.
Recipe Courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
HSN_4CupFoodProcManual08_2 8/22/08 1:32 PM Page 39