Operating instructions

66
Brunch Pizza with Scrambled
Eggs and Smoked Salmon
Makes 2 servings
INGREDIENTS
6 ounces Pizza Dough,
(See recipe, p. 49)
Chili and Garlic Oil,
(See recipe, p. 63)
4 large eggs
1/4 cup milk
Kosher salt and
freshly ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
1/4 cup mozzarella cheese,
grated
1/4 cup Fontina cheese,
grated
2 ounces smoked salmon,
sliced very thin
Chopped chives, for garnish
2 tablespoons salmon roe, optional
METHOD
Preparing the Pizza Dough:
1 In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
In a food processor, combine the flour and the salt. Add the oil, the
yeast mixture, and the remaining 3/4 cup of water and process until
the mixture forms a ball. (The pizza dough can also be made in a
mixer fitted with a dough hook. Mix on low speed until the mixture
comes cleanly away from the sides of the bowl and starts to climb
up the dough hook).
2 Turn 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).
3 Divide the dough into 4 balls, about 6 ounces each. Work each 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 balls can be wrapped in
plastic and refrigerated for up to 2 days.
Pizza Dough:
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105 to 115°F
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil,
plus additional for brushing
65
Dill Cream
4 servings
INGREDIENTS
1 1/2 cups sour cream
3 tablespoons shallots, minced
2 tablespoons fresh dill, chopped
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon ground white pepper
METHOD
1 In a medium bowl, combine all ingredients and mix well.
2 Cover with plastic wrap and refrigerate until ready to use.
Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)
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