Wolfgang Puck BFPR0040 Basic Pizza Dough, Brunch Pizza with Scrambled Eggs and Smoked Salmon

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HSN_4CupFoodProcManual08_2 8/22/08 1:32 PM Page 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

11/2 cups unbleached, all-purpose flour 1/2 teaspoon kosher salt

1tablespoon extra-virgin olive oil, plus additional for brushing

METHOD

1In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.

2In 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.

3Turn 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).

4Work 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)

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

1Place a pizza stone on the middle rack of the oven and preheat oven to 500 degrees F.

2On 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.

3In 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.

4Spread 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.

5Remove 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)

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Contents Wolfgang Puck Important Safeguards Table of Contents Know Your Food Processor Configuration for ChoppingOverload Protection Reset Switch Before Your First UseAssembling Your Food Processor Assembling Your Attachments Pulse Using Your Food ProcessorProcessing More Than 4 Cups Processing Less Than 4 CupsDisassembly of Your Helpful Hints Storing Your Food ProcessorCare and Cleaning Ingredients Appetizers Dips, Sauces, Dressings Spreads Almond PestoBlack and Green Tapenade with Goat Cheese Crostini Asian VinaigretteCaesar Vinaigrette Oven-Dried TomatoesCilantro-Mint Vinaigrette Chili and Garlic OilGazpacho with Avocado Garnish Fresh Homemade Peanut ButterHomemade Potato Chips Hot Chinese Mustard Sauce Potato LatkesWolfgang Puck Pesto MayonnaisePizzas, Dough Crust Basic Pasta Dough Brunch Pizza with Scrambled Eggs and Smoked Salmon Basic Pizza DoughPanko-Crusted Scallops with Cilantro-Mint Vinaigrette Calzone with Artichokes Hearts Porcini MushroomsPizza with Caramelized Onions Crispy Bacon Four Cheese PizzaSavory Crepes Ricotta PancakesDesserts Fresh Peach Melba with Raspberry Sauce Recipe Notes Instant Blackberry Ice CreamRecipe Notes Limited Warranty

BFPR0040 specifications

Wolfgang Puck BFPR0040 is an innovative cooking appliance that embodies the culinary genius of renowned chef Wolfgang Puck. Tailored for both amateur cooks and seasoned professionals, this multi-functional kitchen gadget is designed to elevate your cooking experience with its advanced features and user-friendly design.

One of the standout characteristics of the BFPR0040 is its versatility. It combines several cooking methods, including pressure cooking, slow cooking, steaming, sautéing, and even rice cooking, making it an all-in-one solution for various culinary needs. This multifunctionality not only saves kitchen space but also reduces the need for multiple appliances, streamlining your cooking process.

The BFPR0040 is equipped with a powerful 1000-watt heating element, ensuring fast and efficient cooking. The pressure cooking feature significantly decreases cooking time, allowing you to prepare wholesome meals in a fraction of the time compared to traditional methods. This makes it ideal for busy families or anyone looking to simplify meal preparation without sacrificing flavor or nutrition.

Safety is a top priority with the BFPR0040, incorporating multiple safety mechanisms to prevent mishaps. The reliable locking lid and pressure release system ensure safe operation, while the durable stainless steel construction adds to the longevity of the product. The pot is also non-stick, which simplifies the cooking and cleaning process, allowing foods to slide out effortlessly.

User-friendliness is another key element of the BFPR0040. The intuitive control panel is designed with clear icons and functions, making it easy to navigate through its various settings. Additionally, the built-in programmable features enable you to set cooking times and adjust pressure levels to tailor your cooking experience to your preferences.

A standout technology in the BFPR0040 is the rapid pressure release system, which allows you to quickly adjust the cooking process without waiting for pressure to fully release naturally. This feature provides greater control over your cooking, ensuring perfectly cooked dishes every time.

The Wolfgang Puck BFPR0040 is not just about functionality; it also boasts an elegant design that fits seamlessly into modern kitchens. With its sleek lines and stainless steel finish, it is as much a statement piece as it is a kitchen tool.

In conclusion, the Wolfgang Puck BFPR0040 is a versatile, safe, and user-friendly kitchen appliance that combines multiple cooking methods, advanced technology, and elegant design. Whether you're preparing a quick weeknight dinner or exploring complex recipes, this multi-cooker is designed to cater to all your culinary needs, making every cooking experience a delight.