Wolfgang Puck BFPR0040 - Manual (Page 23)

44
Pizza with Caramelized Onions
and Crispy Bacon
Serves 2 main course or 4 appetizer servings
INGREDIENTS
1 teaspoon olive oil
3 slices bacon (about 2 ounces), cut into 1/2-inch pieces
1 small onion, peeled, thinly sliced
2 tablespoons Mascarpone cheese
1/4 cup Farmer's cheese
Freshly grated nutmeg
Freshly ground black pepper
6 ounces Pizza Dough (see page 38)
1/2 cup mozzarella, grated
2 tablespoons Parmesan, grated
2 tablespoons fresh thyme leaves
METHOD
1 Place a pizza stone on the middle rack of the oven and preheat the
oven to 500 degrees F.
2 In a medium size sauté pan, add olive oil and heat over medium heat.
When the oil is hot, add the bacon and cook until the bacon is very
crispy and all of the fat is rendered. Remove the bacon with a slotted
spoon and drain on a paper towel-lined plate. Remove all but 2
tablespoons of the bacon fat from the pan and discard. Place the
pan over high heat. Add the onions to the hot bacon fat and cook
until the onions are well browned, about 8 to 10 minutes, stirring
often. Remove to a paper towel lined plate and reserve.
3 In a small bowl, combine the Mascarpone and Farmer's cheeses.
Season with nutmeg and black pepper. Reserve.
4 On a lightly floured surface, stretch or roll the dough as thinly as
possible into a 14 to 15-inch circle. Evenly spread the Mascarpone
mixture over the dough. Sprinkle with the mozzarella and Parmesan
cheeses, bacon, thyme, and sautéed onion. Bake until the pizza crust
is nicely browned, about 8 to 10 minutes.
5 Remove pizza from the oven, transfer to a cutting board, cut into
slices and serve immediately.
Recipe Courtesy Wolfgang Puck
43
Four Cheese Pizza
When my son Cameron was younger, this was the only pizza he
would eat. He told me just what he wanted on his pizza, and he’s
eaten it the same way ever since.
Makes one 10-inch pizzas; Serves 1 - 2.
INGREDIENTS
1 recipe Pizza Dough (see page 38)
2 tablespoons prepared Pesto (see page 35)
2 tablespoons Oven-Dried Tomatoes, cut into thin slices (see page 24)
1 cup mozzarella cheese, grated
3/4 cup Fontina cheese, grated
2 Roma tomatoes, ends trimmed and cut into 12 slices
2 ounces goat cheese, crumbled
1 teaspoon fresh oregano leaves, chopped
1 teaspoon fresh thyme leaves, chopped
2 tablespoons freshly grated Parmesan cheese
6 to 8 large fresh basil leaves, cut into chiffonade
METHOD
1 Place a pizza stone on the middle rack of the oven and preheat the
oven to 500°F.
2 On a lightly floured surface, stretch or roll out the dough. Transfer
dough to wooden pizza paddle or lightly-floured cookie sheet. Brush
lightly with Pesto and scatter the Oven-Dried Tomatoes evenly
around the inner circle of the pizza.
3 Sprinkle with the mozzarella and Fontina cheeses, arrange the slices
of the Roma tomatoes, and then sprinkle with the goat cheese,
oregano, thyme, and finally the Parmesan cheese. Slide pizza off
paddle or cookie sheet onto hot pizza stone. Bake until the pizza
crust is nicely browned, 10 to 12 minutes.
PREPARATION
When the pizza is removed from the oven, transfer to a cutting
board and garnish with the chiffonade of basil leaves, cut into slices,
and serve immediately.
Recipe courtesy Wolfgang Puck Pizza, Pasta, and More! Random
House; 1st edition (November 7, 2000)
HSN_4CupFoodProcManual08_2 8/22/08 1:32 PM Page 43