32
Brunch Pizza with Scrambled
Eggs and Smoked Salmon
Makes 2 servings
INGREDIENTS
6 ounces Pizza Dough
Chili and Garlic Oil,
(See recipe, p. 32)
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
31
Prime Rib with Horseradish
Garlic Crust (cont'd.)
11
Insert the rotisserie spit through the center of the roast. Insert the
rotisserie forks into roast. Secure by tightening screws.
12
Once preheated, place roast in oven and set the TIMER to
35 minutes.
13
When timer goes off, clear all settings in the oven and reset the
FUNCTION control to ROTISSERIE, the TEMP to 450°F and the
TIMER to 35 minutes.
14
When timer goes off check meat for doneness, 125°F for rare. Cook
to desired doneness. For instance if you desire medium, cook for 10
minutes longer on rotisserie. Turn the heat off and let the roast spin
on rotisserie for 10 minutes longer without heat, before removing
from oven and putting it on a platter.
15
Pour juice from drip pan into sauce pan and add the beef stock.
Heat to a simmer.
16
Let the roast sit at least 15 minutes before carving. To serve pour hot
juice over each serving.
Warning: Never use your Rotisserie without the Drip Pan in the lower
rails of the oven.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
HSNConvOvnRotisserieBCOBR020_HSNConvOvnRotisserieBCOBR020 9/5/11 1:25 PM Page 31