Wolfgang Puck WPMFP15 manual Calzone with Artichokes Hearts Porcini Mushrooms

FG_FoodProc Manual2 7/7/06 3:54 PM Page 51

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

1Divide the pizza dough into 4 equal pieces.

2Preheat the oven with a pizza stone to 500 degrees F for 30 minutes.

3Place 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.

4Roll 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.

5Moisten 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.

6Slide 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

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

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

2In 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.

3In a small bowl, combine the mascarpone and farmer's cheeses. Season with nutmeg and black pepper. Reserve.

4On 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.

5Remove pizza from the oven, transfer to a cutting board, cut into slices and serve immediately.

Recipe courtesy Wolfgang Puck

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