Wolfgang Puck WPMFP15 - Manual (Page 26)

50
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 separate recipe in Dough & Crust section)
1/2 cup grated Mozzarella
2 tablespoons grated Parmesan
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 table-
spoons 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
49
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
FG_FoodProc Manual2 7/7/06 3:54 PM Page 51