RECIPES: Wolfgang Puck's Comfort Food

Divide the salmon and arrange decoratively over the cream.

Place a spoonful of golden caviar in the center of each pizza, then spoon a little of the black caviar into the center of the golden caviar. Cut each pizza into fourths and serve immediately.

PIZZA DOUGH

Makes 4 8-inch pizzas

1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water (105 to 115 degrees F.)
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoons extra virgin olive oil, plus additional for brushing
Toppings of your choice

Instructions:

In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.

In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. The pizza dough can also be made in a food processor. Dissolve the yeast as above. Combine the flour and salt in the bowl of a food processor fitted with the metal blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball that rides around the side of the bowl on top of the blade.

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should feel smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. When ready, the dough should stretch easily as it is lightly pulled.

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

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 to form a smooth, even, firm ball. 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 15 to 20 minutes. At this point, balls can be wrapped in plastic and refrigerated for up to 2 days.

To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with its outer rim a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.

To make smoked salmon pizza, continue recipe above.

CHINO FARMS CORN SOUP (courtesy Wolfgang Puck)

Makes 12 6-ounce portions

1/2 cup small diced bacon
1/2 cup small diced celery
1/2 cup small diced red onion
1/2 cup small diced yellow bell peppers
2 cups grated white corn (about 5 ears)
2 cups white corn cut off the cob (about 4 ears)
2 cups cream
2 cups whole milk
2 ounces olive oil
Salt to taste
Sugar to taste
Cayenne pepper to taste

Instructions:

In a large heavy-bottomed stockpot, sweat the bacon, celery, onions and peppers, covered, until tender and translucent, approximately 12 minutes.

Add grated corn, cream and milk. Bring to a boil and then reduce to a simmer. You must constantly stir the soup to prevent scorching. Simmer for approximately 15 minutes or until the mixture coats the back of a spoon.

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