Operating instructions

62
Calzone with Artichokes
Makes 4 Servings
INGREDIENTS
Pizza dough (See recipe, p. 49)
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 & Garlic Oil (see recipe p. 63)
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
1 Divide the pizza dough into 4 equal pieces. Preheat the lower pizza
oven to 400°F.
2 Place a large sauté pan over high heat. Add 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.
3 Roll 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.
4 Moisten 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.
5 Slide the calzones onto the pizza rack 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 Marian Getz, Wolfgang Puck Pastry Chef
61
Cheeseburger Pizza
Makes one 8”- 10” inch pizza
INGREDIENTS
1/4 pizza dough recipe (See recipe, p. 49)
1/4 lb. ground beef
1 tablespoon onion, chopped
1 tablespoon ketchup
2 teaspoons yellow mustard
3 slices dill pickle, sliced lengthwise and thin
2 slices American cheese
Kosher salt and pepper to taste
METHOD
1 Preheat the lower pizza oven to 400°F.
2 On a cornmeal-dusted surface, stretch or roll out the dough into an
8-inch circle, with the outer edge a little thicker than the inner circle.
3 Brown ground beef with onion, salt and pepper in a sauté pan until
brown. Remove, drain and cool quickly by spreading it out onto a
large piece of foil or cookie sheet.
4 Mix mustard and ketchup together in a small bowl. Spread out onto
dough as if it were tomato sauce.
5 Top with meat mixture, then with pickle slices and the American
cheese slices.
6 Once the oven is preheated, place the pizza on the rack and bake for
12 - 18 minutes, or until it reaches desired color.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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