24LConvecOven_0045NoFan 8/10/06 1:58 PM Page 39
Topping for Vegetarian Pizza
4 servings
INGREDIENTS
3 cups mozzarella cheese, grated
2 cups fontina cheese, grated
2 cups artichoke hearts, sliced and cooked
2 cups eggplant, sliced and sauteéd
4 teaspoons parmesan cheese, grated 1/4 cup mozzarella cheese, grated
1 teaspoon fresh oregano, chopped
METHOD
1Sauté the eggplant and artichokes separately, each in 1 tablespoon olive oil. Use more if necessary. Let cool.
2Follow the rest of the directions from the recipe “Pizza Dough”, p.29. Arrange ingredients on the pizza dough in the order listed above.
NOTES : The vegetables listed are the ones we usually use. You can substitute vegetables of your choice as desired.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random House, 1991)
Whole Wheat Pizza Dough
4 servings
INGREDIENTS
1 package fresh or dry yeast 1/4 cup warm water
3 3/4 cups whole wheat flour
1 cup cool water
1 tablespoon olive oil
1 tablespoon honey pinch salt
METHOD
1Dissolve the yeast in the 1/4 cup of warm water and let proof.
2Put flour in a food processor. Add salt. Pulse several times.
3Mix the 1 cup cool water with the olive oil, honey and salt.
4With the motor running, pour the olive oil mixture and yeast slowly in through the feed tube. Process until the dough forms a ball on the blade. Transfer the dough to an oiled bowl, cover and let rise until double in bulk.
5Punch down the dough and knead it on a lightly floured surface for 1 minute. Divide the dough into 4 equal portions and roll them into tight balls. Place on a tray, cover with a damp towel and let rest for several hours or overnight in the refrigerator.
6Roll or stretch each ball of dough into 7 to 8 inch circles.
Place the circles, one at a time, on a wooden peel and build the pizzas as desired.
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and Points East and West (Random House, 1986)
37 | 38 |
