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

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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