HSN_3n1BlenderManual 6/25/10 11:08 AM Page 33
Brunch Pizza with Scrambled
Eggs and Smoked Salmon
Makes 2 servings
INGREDIENTS
6 ounces Pizza Dough (see recipe next page) Chili and Garlic Oil (see recipe p. 33)
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
3In a medium bowl, whisk together the eggs, milk, salt, and pepper. Place a nonstick
4Spread the eggs on the pizza dough, leaving a
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, 2000
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,
1tablespoon
METHOD
1In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
2In the Mixing Bowl of 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 Pizza, Pasta, and More!, Random House, 2000
33 | 34 |